Cherry Pie Ice Cream

Ree Drummond's cherry pie ice cream combines sweet cherry swirls, flaky pie crust crumbles, and creamy vanilla ice cream in every nostalgic scoop.

👥 12 Servings⏱️ Prep & Cook: 5h⏳ Prep: 45 min👤 Ree Drummond📖 thepioneerwoman

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

●saucepan
●bowl
●pan
●baking sheet
●oven
●knife

📝 Preparation Steps

Step

Combine 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

Stir 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

Place 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.

Cooking spray

Step

Roll 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

Transfer 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

Scoop 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

Cover 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.

Nutrition Facts

calories

295 Calories

fat Content

14 g

fiber Content

1 g

sugar Content

19 g

sodium Content

212 mg

protein Content

3 g

trans Fat Content

0 g

cholesterol Content

19 mg

carbohydrate Content

38 g

saturated Fat Content

6 g

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