We love nothing more than blending classic desserts into something fresh and exciting, and our Cherry Pie Ice Cream recipe does just that. It’s a delightful twist on the all-American cherry pie, capturing juicy cherries and buttery crust vibes in a creamy frozen treat that’s perfect for summer gatherings or a simple weeknight indulgence.
This homemade version brings the best of both worlds, turning familiar flavors into an easy-to-make delight that’ll have everyone coming back for seconds. We’ve infused it with simple ingredients to create a scoopable sensation that’s as fun to prepare as it is to eat.
Ingredients
In our Cherry Pie Ice Cream recipe, we start with fresh, high-quality ingredients that capture the essence of a classic cherry pie in a creamy frozen form. These components blend tart cherries, buttery crust elements, and rich dairy for a treat that’s both nostalgic and irresistible. We’ve organized the list below in the order they’re typically used, with prep notes for clarity.
- Fresh cherries: 4 cups pitted and halved (we recommend using ripe, sweet cherries for the best flavor; if fresh aren’t available, opt for frozen thawed cherries)
- Granulated sugar: 1 cup (divided for sweetening the cherry mixture and the ice cream base)
- Cornstarch: 2 tablespoons (to thicken the cherry compote, ensuring it doesn’t make the ice cream watery)
- Lemon juice: 2 tablespoons freshly squeezed (adds a bright tang to balance the sweetness of the cherries)
- Heavy whipping cream: 2 cups chilled (forms the creamy base; make sure it’s cold for optimal whipping)
- Whole milk: 1 cup (provides a smooth texture; use full-fat for richness)
- Egg yolks: 4 large (essential for a custard-style ice cream that holds the cherry pie flavors)
- Vanilla extract: 1 teaspoon pure (enhances the overall warmth and depth)
- Pie crust crumbs: 1 cup prepared and crumbled (from a homemade or store-bought crust; toast lightly for added crunch)
- Ground cinnamon: ½ teaspoon (infuses a subtle spice that echoes traditional cherry pie)
| Nutrient | Per Serving (1/2 cup) |
|---|---|
| Calories | 250 |
| Total Fat | 15g |
| Carbohydrates | 25g |
| Protein | 3g |
| Sugar | 20g |
Equipment Needed
To craft our delicious Cherry Pie Ice Cream, we rely on a few essential tools that ensure smooth preparation and perfect results. Gathering the right equipment beforehand helps us streamline the process and achieve that creamy, homemade texture without any hitches.
Key Tools for Preparation
We organize our equipment list by the stages of the recipe, starting with those needed for cooking the cherry filling and moving to churning and freezing. Here’s what we’ll need:
- Ice cream maker: This is our star tool for churning the base into a smooth, airy consistency, ensuring the ice cream sets up perfectly with the cherry pie flavors.
- Medium saucepan: Ideal for simmering the fresh cherries with sugar and lemon juice to create a vibrant, syrupy filling that captures the essence of a classic cherry pie.
- Large mixing bowl: We use this to combine the heavy whipping cream, whole milk, and other ingredients, allowing for easy whisking and blending.
- Whisk: Essential for thoroughly mixing the egg yolks and vanilla extract into the base, preventing lumps and incorporating air for a lighter texture.
- Measuring cups and spoons: Accurate measurements are key to our recipe’s success, so we always reach for these to portion out ingredients like granulated sugar and cornstarch precisely.
- Fine-mesh strainer: We employ this to strain the cooked cherry mixture, removing any pits or solids for a silky-smooth incorporation into the ice cream.
- Blender or food processor: Helpful for quickly pulsing pie crust crumbs and ground cinnamon, adding that authentic cherry pie crunch to our frozen treat.
- Freezer-safe container with lid: Once the ice cream is churned, we transfer it here for proper hardening, ensuring it stays fresh and scoopable for up to two weeks.
By having these tools ready, we make the transition from ingredients to the actual steps seamless, setting the stage for a rewarding homemade experience.
Instructions
Now that we have gathered our fresh ingredients and essential tools, let’s guide you through crafting our irresistible Cherry Pie Ice Cream step by step. We ensure each phase delivers a creamy texture and burst of pie-like flavors for a homemade delight.
Prep the Ingredients
First, we start by preparing our key components to ensure everything integrates smoothly. Begin with 2 cups of fresh cherries—wash them under cold water, pit them using a cherry pitter or knife, and chop them into small pieces for even distribution. In a medium bowl, measure out 1 cup of granulated sugar and mix it with the chopped cherries along with 2 tablespoons of cornstarch and 1 tablespoon of lemon juice to create a vibrant cherry filling; stir until the mixture is evenly coated and set it aside to macerate for 10 minutes, allowing the juices to release and intensify the tart-sweet aroma.
Next, for the base, crack 4 large egg yolks into a separate bowl and whisk them lightly until smooth. Measure 2 cups of heavy whipping cream, 1 cup of whole milk, and 1 teaspoon of vanilla extract into another container, ensuring all liquids are chilled to help achieve that velvety consistency. Finally, prepare 1 cup of pie crust crumbs by pulsing store-bought or homemade pie crust in a food processor until finely ground, and add ½ teaspoon of ground cinnamon for a warm, spicy note that evokes classic cherry pie.
Make the Ice Cream Base
With ingredients prepped, we move to creating the rich, creamy foundation. In a medium saucepan over medium heat, combine the heavy whipping cream, whole milk, and ½ cup of the granulated sugar from your earlier measurements. Stir constantly with a whisk until the mixture reaches a gentle simmer—about 5 minutes—watching as the liquid transforms into a fragrant, silky blend with a subtle vanilla scent that promises indulgence.
Once simmering, temper the egg yolks by slowly pouring in about half of the hot cream mixture while whisking vigorously to prevent curdling. Pour the tempered yolks back into the saucepan and cook over low heat, stirring continuously for 8-10 minutes, until the base thickens to a custard-like consistency that coats the back of a spoon. For a smooth finish, strain the mixture through a fine-mesh strainer into a large bowl to remove any bits, then chill it in the refrigerator for at least 2 hours until cold—this step ensures our ice cream base freezes perfectly, yielding that crave-worthy, ultra-creamy mouthfeel.
Add Cherry Pie Flavors
We infuse our chilled base with the signature cherry pie essence to elevate the flavors. Gently fold the macerated cherry mixture (including juices) into the cooled ice cream base in a large mixing bowl, ensuring the vibrant red cherries swirl throughout for a colorful, tart contrast. Next, sprinkle in the pie crust crumbs and ground cinnamon, stirring just until incorporated—this adds a delightful, buttery crunch that mimics biting into a fresh slice of cherry pie, with the cinnamon lending a warm, aromatic spice that awakens the senses.
Taste the mixture and adjust if needed; for instance, if you desire more tang, add an extra dash of lemon juice. The result is a harmonious blend where the sweetness of cherries balances the creaminess, creating a visually appealing marbled effect that hints at the explosion of flavors waiting on your tongue.
Churn the Mixture
With flavors blended, it’s time to churn for that perfect soft-serve texture. Pour the prepared mixture into your ice cream maker and churn according to the manufacturer’s instructions—typically 20-25 minutes—until it reaches a thick, spoonable consistency. As it churns, listen for the rhythmic whir and watch the mixture expand, transforming into a light, airy delight with the cherries and crumbs distributing evenly for a pie-inspired twist.
This step is crucial for incorporating air, giving our Cherry Pie Ice Cream its signature smooth yet chunky profile; stop churning once it resembles soft ice cream to avoid over-processing, preserving the fresh, fruity bursts that make this treat stand out.
Freeze and Serve
Finally, transfer the churned ice cream into a freezer-safe container, layering it with any remaining cherry pieces for added visual appeal and flavor pockets. Smooth the top, cover tightly, and freeze for at least 4 hours or until firm—this allows the flavors to meld fully, resulting in a scoopable texture that’s refreshingly cold with a satisfying pie-like crunch.
When ready to serve, let it sit at room temperature for 5 minutes to soften slightly, then scoop into bowls or cones; garnish with extra pie crust crumbs for texture, and enjoy the creamy, tart-sweet harmony that makes our Cherry Pie Ice Cream a crowd-pleaser at any gathering.
Make-Ahead Instructions
To make our Cherry Pie Ice Cream even more convenient for busy schedules, we recommend preparing components in advance without compromising flavor or texture. This approach allows us to streamline the process and enjoy a fresh batch whenever the craving strikes. Below, we outline the key steps for prepping and storing each part effectively.
Preparing the Cherry Filling Ahead
We can prepare the cherry filling up to 3 days in advance to let the flavors meld beautifully. Start by washing and pitting 2 cups of fresh cherries, then combine them in a medium saucepan with 1/2 cup granulated sugar, 2 tablespoons cornstarch, and 1 tablespoon lemon juice. Cook over medium heat until the mixture thickens and the cherries soften, about 10 minutes. Once cooled, transfer the filling to an airtight container and refrigerate it. This not only saves time but also enhances the tart-sweet profile that makes our ice cream irresistible.
Making the Ice Cream Base in Advance
For the ice cream base, we suggest preparing it up to 2 days ahead to ensure a creamy result. In a large mixing bowl, whisk together 2 cups heavy whipping cream, 1 cup whole milk, 3/4 cup granulated sugar, and 4 egg yolks until smooth. Heat the mixture in a saucepan over medium heat, stirring constantly until it reaches 170°F on a thermometer and thickens slightly. Strain it through a fine-mesh strainer into a clean bowl, then stir in 1 teaspoon vanilla extract. Cool the base completely in the refrigerator for at least 4 hours or overnight. Store it in an airtight container in the fridge to maintain its rich consistency for easy churning later.
Prepping Pie Crust Crumbs
We love adding pie crust crumbs for that authentic cherry pie crunch, and they can be made up to 5 days ahead. Use a food processor to pulse 1 cup pie crust pieces with 1/2 teaspoon ground cinnamon until finely crumbled. Spread the crumbs on a baking sheet and bake at 350°F for 5-7 minutes to crisp them up, then let them cool completely. Store in an airtight container at room temperature or in the freezer for longer storage. When you’re ready to assemble, simply fold these into the churned ice cream for added texture.
Assembling and Freezing the Full Mixture
If we want to go further, the entire ice cream mixture can be assembled and frozen ahead for up to 1 week. After churning the base in your ice cream maker until it reaches a soft-serve consistency, gently fold in the prepared cherry filling and pie crust crumbs. Transfer the mixture to a freezer-safe container, cover with plastic wrap or a lid, and freeze until firm. To serve, let it thaw in the refrigerator for 15-20 minutes for optimal scoopability. This method keeps our Cherry Pie Ice Cream fresh and ready for spontaneous treats, ensuring every bite delivers that homemade magic.
Conclusion
We’ve loved sharing this Cherry Pie Ice Cream recipe with you
It’s a fresh twist on a classic that brings creamy delight to any occasion
Give it a try and make it your own for endless enjoyment
Remember we’re here to inspire your kitchen adventures
Frequently Asked Questions
What is Cherry Pie Ice Cream?
Cherry Pie Ice Cream is a creative twist on the classic cherry pie, blending fresh cherries with a creamy ice cream base. It’s easy to make and perfect for summer treats, using simple ingredients to deliver familiar flavors in a frozen form.
What ingredients are needed for Cherry Pie Ice Cream?
You’ll need fresh cherries, granulated sugar, cornstarch, lemon juice, heavy whipping cream, whole milk, egg yolks, vanilla extract, pie crust crumbs, and ground cinnamon. These high-quality items combine to create a delicious, homemade dessert.
What equipment is required to make Cherry Pie Ice Cream?
Essential tools include an ice cream maker, medium saucepan, large mixing bowl, whisk, measuring cups and spoons, fine-mesh strainer, blender or food processor, and a freezer-safe container. Prepare them ahead for a smooth preparation process.
How do I make Cherry Pie Ice Cream?
Start by cooking a cherry filling with cherries, sugar, cornstarch, and lemon juice. Then, prepare the ice cream base by heating cream, milk, egg yolks, and vanilla. Combine, churn in an ice cream maker until soft-serve consistency, mix in crumbs, and freeze until firm.
What are the nutritional facts for Cherry Pie Ice Cream?
Each half-cup serving has about 250 calories, 15g total fat, 25g carbohydrates, 3g protein, and 20g sugar. It’s a indulgent treat, so enjoy in moderation as part of a balanced diet.
Can I make Cherry Pie Ice Cream ahead of time?
Yes, prepare the cherry filling up to 3 days in advance, the ice cream base up to 2 days ahead, and pie crust crumbs up to 5 days prior. The full mixture can be assembled and frozen for up to 1 week, making it convenient for busy schedules.
How should I serve Cherry Pie Ice Cream?
Let it soften at room temperature for a few minutes before scooping. Garnish with extra pie crust crumbs for added crunch, and pair with fresh cherries or whipped cream for a delightful presentation at gatherings.