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Cherry Ice Cream Pie

Scrumptious and Easy Cherry Ice Cream Pie

Dark sweet cherry sauce swirled in vanilla ice cream and placed in an almond crust.
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Prep Time 15 minutes
Cook Time 13 minutes
Freezing Time 4 hours
Total Time 4 hours 28 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 498 kcal

Ingredients
  

Crust
  • 1 ¼ cups almond flour (see note below for substitutions)
  • ¼ cup brown sugar, firmly packed
  • ¼ cup salted butter, melted
  • ¼ teaspoon salt (optional) (add if you prefer a saltier crust to contrast with the sweet ice cream)
Filling
  • 2 ½ cups fresh dark sweet cherries, pitted (or use a 12-ounce bag of frozen)
  • ⅔ cup water (if using frozen berries, use 1/3 cup of water)
  • ⅓ cup granulated sugar
  • 1 tablespoon cornstarch
  • 2 teaspoons lemon juice
  • 1 teaspoon vanilla extract
  • 4 cups vanilla ice cream
  • (1) 9-inch pie dish

Instructions
 

Crust
  • Preheat oven to 350°F.
  • In a medium bowl, mix together the almond flour and brown sugar. Mix well. Pour in the melted butter and stir until well blended.
  • Place the crust mixture into a 9-inch greased pie dish. Press and tamp the crust into the bottom and sides of the pie dish using a small smooth-bottomed cup or crust tamp.
  • Bake for 8 minutes or until lightly browned. Remove from the oven and cool completely.
Filling
  • Combine the water, cornstarch, sugar, and cherries in a medium saucepan. Cook, stirring constantly, for 3-5 minutes or until the sauce thickens. Chop the cherries with a wooden spoon to break them into small pieces. Remove from the heat and stir in the lemon juice and vanilla. Cool completely.
  • Pour half of the cherry sauce into a food processor and puree it. Set aside. Store the other half of the sauce in a container in the refrigerator until you are ready to garnish the pie.
  • Thaw the ice cream for approximately 30 minutes to soften it. Place it into a bowl. Use a wooden spoon to chop it. Then stir it until smooth. Pour in the pureed cherry sauce. Then fold the ice cream to swirl the sauce. Do not overmix. Pour the ice cream into the crust, smooth the top of it, and then freeze it for at least 4 hours.
  • Remove the pie from the freezer and let it soften for a few minutes so it is easier to cut. Pour the leftover cherry sauce over the pie before serving it.

Notes

Water Amounts for Fresh versus Frozen Cherries

If using fresh cherries, add 2/3 cup of water to cook them. If using frozen, add 1/3 cup of water. If the sauce gets too thick, add extra water.

Crust Options

The almond flour crust listed in this recipe is gluten-free. However, substitute graham cracker crumbs if you prefer not to use nuts in the recipe. Or, for a chocolate twist, use crushed chocolate cookies like Oreos. Additionally, you can use a store-bought prepared graham cracker or chocolate crust.
If making a graham cracker crust, use these ingredients:
  • 1 1/4 cups graham cracker crumbs
  • 2 tablespoons brown sugar 
  • 1/4 cup salted butter, melted
 
If making a dark chocolate cookie-crumb crust, use these ingredients:
  • 1 1/4 cups dark chocolate cookies (like Oreos--it is okay to leave in the cookie filling)
  • 1/4 cup salted butter, melted

 

Garnishing with Whipped Cream

If you garnish your ice cream pie with whipped cream, add it immediately before serving. Whipped cream deflates after a few minutes unless it is stabilized with gelatin or cream cheese. Click here for a cream cheese-stabilized whipped cream recipe. 
 
 
 

Nutrition

Calories: 498kcalCarbohydrates: 53gProtein: 8gFat: 30gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 44mgSodium: 275mgPotassium: 226mgFiber: 3gSugar: 32gVitamin A: 868IUVitamin C: 4mgCalcium: 140mgIron: 2mg
Keyword Almond Crust, Black Cherry Ice Cream Pie, Cherry Ice Cream Pie, Dark Cherry Ice Cream Pie, Easy Cherry Ice Cream Pie, Ice Cream Pie, Sweet Cherry Ice Cream Pie
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