Cherries Jubilee Ice Cream Pie is an excellent frozen dessert recipe to make in the summer!
It’s that time of year where easy-to-make frozen treats are welcome in this warm weather. This is a slightly lighter ice cream pie too, so that’s a bonus! Cherries are cooked with a little bit of brandy and swirled in with low fat vanilla ice cream to make the filling. Add in a crunchy, buttery graham cracker crust and you’ve got a dessert that will make everyone happy.
Ingredients needed for Cherries Jubilee Ice Cream Pie:
- graham cracker crumbs
- frozen sweet cherries
- vanilla ice cream
How to make the crust:
The crust for this pie is a simple mix of graham cracker crumbs, butter and honey. It’s mixed together, pressed into a pie pan and baked.
How to make the cherry sauce:
The cherry sauce is a mix of frozen sweet cherries, water, sugar, brandy and cornstarch. Why brandy? Traditional cherries jubilee calls for brandy. So that’s why it’s added in to this Cherries Jubilee Ice Cream Pie. The ingredients for the sauce are heated together in a saucepan until boiling and thickened. Once cooled, you’ll take 1/2 cup of the sauce and purée it in a food processor or blender. The rest of the sauce you can refrigerate until serving time.
The pie filling:
Softened vanilla ice cream is combined with the puréed cherry sauce.
The ice cream filling is then poured on top of the baked pie crust, and you can put a little bit of the sauce in the middle to make it pretty. It should freeze for at least four hours before serving. I prefer to make it one day and let it freeze overnight to serve the following day.
Once the ice cream filling has frozen completely, you can slice and serve your Cherries Jubilee Ice Cream Pie.
Be sure to top individual slices with more of the delicious cherry sauce. Enjoy!
Here are a few more pie recipes you might like to try:
- Chocolate Banana Ice Cream Pie with Peanut Butter Crust
- Easy Buttermilk Pie
- Pumpkin Ice Cream Pie
- Grasshopper Pie
- Chocolate Covered Pretzel Pie
- Hoosier Pie
- Chocolate Chess Pie
- Frozen Cranberry Velvet Pie
Cherries Jubilee Ice Cream Pie
- 1½ cups graham cracker crumbs (about 9 whole graham crackers)
- 2 tablespoons butter, melted
- 2 tablespoons honey
- 12 ounces frozen, pitted dark sweet cherries
- 1/3 cup water
- 1/4 cup granulated white sugar
- 2 tablespoons brandy
- 1 tablespoon cornstarch
- 4 cups low fat vanilla ice cream, softened
MAKE THE CRUST:
- Preheat oven to 375°.
- In a medium bowl, add the graham cracker crumbs, butter and honey; stir to combine. Press the mixture into the bottom and up the sides of a 9-inch pie plate. Bake at 375° for 8 minutes. Cool completely.
MAKE THE CHERRY SAUCE:
- In a medium saucepan, Combine first 5 ingredients in a medium saucepan. Bring to a boil; cook 2 minutes or until thick, stirring constantly. Cool completely.
- Place 1/2 cup of the cooled cherry mixture in a food processor; process until smooth. Place the remaining cherry sauce in an airtight container; cover and chill.
MAKE THE ICE CREAM FILLING:
- Place the softened ice cream in a large bowl, and beat with a mixer at medium speed until smooth. Add the pureed cherry mixture, and gently fold it in to achieve a swirl pattern.
- Spoon the mixture into the cooled crust. Cover and freeze for at least 4 hours or until firm. Top with some of the reserved cherry sauce just before serving.