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Yields:
12 serving(s)
Prep Time:
45 mins
Total Time:
5 hrs
Cherry pie gets a cool, creamy makeover in this easy cherry pie ice cream recipe. Swirls of sweet-tart cherry filling, pieces of flaky pie crust, and rich vanilla ice cream come together to create a frozen dessert that's bursting with classic pie flavor in every scoop.
The secret is a homemade cherry mixture made with sweet cherries, lemon juice, and a splash of balsamic vinegar, which enhances the fruit's natural sweetness and adds incredible depth. Layered throughout the ice cream along with buttery pie crust crumbles, it creates the perfect balance of creamy, fruity, and crunchy textures.
This recipe is everything you love about homemade cherry pie, but in a refreshing frozen form that's perfect for summer get-togethers. Better yet, it can be made ahead and stored in the freezer until you're ready to serve. It's the perfect dessert for the Fourth of July or a summer dinner party. For a fun finishing touch, scoop the ice cream into freshly baked pie crust cups and top each serving with a juicy cherry!
Can you use fresh cherries instead of frozen cherries in this cherry pie ice cream recipe?
Yes! This recipe was developed for frozen cherries because they're convenient and available year-round, but fresh sweet cherries work well, too. Just pit and chop them before cooking.
Why add balsamic vinegar to the cherry filling?
A small amount of balsamic vinegar enhances the natural sweetness of the cherries and adds depth to the filling without making it taste vinegary.
Can you make cherry pie ice cream ahead of time?
Absolutely. This is a great make-ahead dessert. Prepare the ice cream up to 5 days in advance and keep it tightly covered in the freezer until serving.
Do you need an ice cream maker for this recipe?
No. Because the recipe uses softened store-bought vanilla ice cream, there's no need for an ice cream maker. Simply layer and swirl the ingredients together before freezing. It's such a great shortcut!
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Ingredients
- 2 cups frozen pitted sweet cherries (about 10 oz.)
- 1/3 cup sugar
- 2 tsp. balsamic vinegar
- 1/4 tsp. kosher salt
- 1 Tbsp. cornstarch
- 1 Tbsp. lemon juice
- Cooking spray
- 1 (14-ounce) package refrigerated pie crust (2 rounds)
- All-purpose flour, for dusting
- 1 qt. vanilla ice cream, softened
- Fresh or jarred bing cherries, for topping
Directions
- Step 1Combine the frozen cherries, sugar, balsamic vinegar, and salt in a medium saucepan over medium heat. Cook until the juices are hot and bubbling, 5 to 7 minutes. Use a potato masher to smash the cherries. The mixture should still be very chunky.
- Step 2Stir together the cornstarch and lemon juice in a small bowl. Add to the cherry mixture and stir until incorporated, then continue to cook until it’s glossy and very thick, 3 to 5 minutes. Remove from the heat and let cool completely. Cover and refrigerate until ready to use or up to 1 day.
- Step 3Place a 5-by-9-inch loaf pan in the freezer. Preheat the oven to 400˚F. Spray an upside-down 12-cup muffin tin with cooking spray. Line a baking sheet with parchment paper.
- Step 4Roll out 1 piece of pie dough into a 13-inch round on a lightly floured surface. Using a 4-inch round cutter, cut out 6 rounds of dough and press the rounds over the backs of the muffin cups, fitting them snugly against the cups. Transfer the scraps to the prepared baking sheet. Repeat with the remaining piece of pie dough.
- Step 5Transfer the muffin tin to the freezer for 15 minutes to chill the dough. Bake the pie crust cups and scraps until golden brown, 8 to 10 minutes. Let cool completely, then crumble the pie crust scraps until you have about 1 cup.
- Step 6Scoop about one-third of the ice cream into the chilled loaf pan, spreading to cover the bottom of the pan. Dollop with about one-third of the cherry filling and sprinkle with about one-third of the pie crust scraps. Use a butter knife or spoon to swirl the cherry filling into the ice cream. Repeat the layers twice with the remaining ice cream, cherry filling, and pie crust scraps.
- Step 7Cover tightly with plastic wrap and freeze until firm, at least 4 hours. To serve, carefully remove the pie crust cups from the muffin tin; fill with scoops of the ice cream. Top each with a cherry.
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