99 Flavors of Sundaes: # 1 Cherry Almond Crunch Sundaes

Even though school has already started here in the South (we’re already in the third week), it is still summer, which means there is still plenty of time for ice cream desserts.  Since cherries are in season, I made a fresh cherry sauce to pour on top of vanilla ice cream, topped with some sticky almond crunch.

To chop my almonds, I used my nifty hand-grinder for nuts.  It makes chopping just a handful of nuts really simple.  You could also use a food processor or pre-chopped nuts.

chopped almonds

Now on to the cherries.  Cherries are so pretty, especially while they are cooking, which makes them turn a brighter hue of red.

cherries & almonds

Depending on the tartness of your cherries, you can opt to add more sugar.  Or, if you just want your cherry sauce sweeter, go ahead and increase the amount of sugar.

cherry sauce

I found my cherry sauce was just sweet enough when combined with vanilla ice cream.  The sticky, crunchy almonds on top added a special touch to my sundae.

Cherry Almond Crunch Sundae


Cherry Almond Crunch Sundae

  • Servings: 4
  • Print

Vanilla ice cream topped with fresh cherry sauce and chopped sticky, sugared almonds


  • vanilla ice cream
  • 3 cups whole cherries, pitted
  • 1/3 cup sugar
  • 1/2 cup water
  • 1 Tb lemon juice
  • 1 Tb flour
  • 1 ts cornstarch mixed in 1/8 cup cold water

Almond crunch ingredients

  • 1/4 chopped almonds
  • 2 Tb sugar
  • 1 Tb water
  • 1 ts almond extract
  • dash salt


1. Place cherries in a small saucepan.  Sprinkle with sugar and flour.  Stir in lemon juice and water.  Cook over high heat, stirring often, until mixture comes to a boil.  Boil for 5 minutes.  Reduce heat to simmer.  Cook for an additional 5 minutes.  Pour in the cornstarch/water mixture and stir until combined and thickened. Remove the cherry sauce from the heat and let cool.

2. In another small saucepan, add all of the almond crunch ingredients.  Cook over medium-high heat, stirring frequently, for about 5 minutes, until the water has cooked off.  Immediately transfer the almonds to a piece of wax paper to cool.

3. Scoop vanilla ice cream into a bowl and top with cherry sauce.  Break the almond crunch into pieces and place on top of the cherries.  Enjoy!


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