With fresh, seasonal sour cherries and vanilla ice cream, you can make your own Homemade Cherry Pie Ice Cream Recipe. It’s easy, fun, and delicious!
Homemade Cherry Pie Ice Cream Recipe
When sour cherries were in season, I froze a few pounds just so I could use them later in the year. Well, one pound only lasted a few weeks in the freezer before being sacrificed for ice cream.
I love a good cherry pie but didn’t want to bake one during the summer heat. So, I just made a half batch of cherry pie filling and used it in this ice cream recipe.
I didn’t want to deal with a pie crust, so simple graham cracker crumbs were used instead. Besides, the cinnamon graham crackers added a wonderful punch of flavor to the sweet cherry pie.
I used my homemade vanilla ice cream base and then added in the fruit and crackers at the very end.
You don’t want to over-mix the cherry pie filling into the ice cream because it will turn it pink. Well, unless you want pink ice cream, then mix in all the filling instead of just swirling it into the ice cream at the end.
Making Cherry Pie Filling
I used fresh cherries that I then froze. You can buy frozen cherries or canned cherries and then freeze them. You want to freeze them in order to control the amount of liquid in the mixture.
Too much liquid and it just doesn’t set up as well. So let them thaw and then use the measured amount of juice for the cornstarch to work.
If you don’t want cornstarch “blobs” in your filling (and trust me, you don’t), make sure that the cornstarch is thoroughly mixed into the cherry juice before adding it to the pot to cook.
Now, if you are really in a pinch and don’t want to actually make the pie filling, then I guess using a canned pie filling is acceptable, but it’s your call. Fresh or canned?
More Pie Ice Cream Recipes
Cherry Pie Filling
- 1 pound frozen tart cherries, pitted
- 1 cup granulated sugar, divided
- 1/4 cup cherry juice (from thawing)
- 4 tablespoons cornstarch
- 1 teaspoon lemon juice
Vanilla Ice Cream
- 2 eggs
- 3/4 cup sugar
- 2 cups heavy cream
- 1 cup whole milk
- 1 Tablespoon Vanilla Bean Paste
- 2 Full Graham Crackers
- Toss the frozen cherries with ½ cup of sugar and place them into a colander over a large bowl. Let the cherries thaw and drain into the bowl for 45 minutes to an hour. There should be anywhere from ¼ to ½ cups of cherry juice from collected.
- Place the drained cherries into a large pan with the lemon juice. Mix up to ½ cup of the cherry juice with the cornstarch and the remaining half cup of sugar until no lumps are visible. Add the mixture to the cherries and cook over medium heat stirring gently until the mixture bubbles and thickens.
- Pour the pie filling into a bowl to cool completely.
Make the Ice Cream
- Whisk 2 eggs until light and fluffy – approximately 2 mins with a hand mixer.
- Whisk in 3/4 cup sugar a 1/4 at a time until completely blended (I suggest extra fine sugar, but granulated works just as well).
- Add in 2 cups heavy cream and 1 cup whole milk along with the vanilla bean paste and whisk together.
- Transfer into an ice cream maker and follow the manufacturers instructions and churn the ice cream.
- When the ice cream is done it should be doubled in volume. Add some crushed graham crackers and a few cherries (not too much or you'll turn the ice cream pink) to the ice cream and churn for 2 minutes.
- Layer the ice cream, cherry pie filling, and graham crackers three times into a freezer safe container and freeze for at least 6 hours.
If you don't have fresh cherries, you can use canned cherries. You still want to freeze the the cherries and drain the excess liquid from them.
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