Cherries Jubilee Ice Cream Pie

Becky Luigart-Stayner

All the flavors of the classic summertime dessert combine in this easy-to-prepare pie. Since the cherries are cooked, frozen ones work just fine--and they save you the trouble of pitting fresh ones.

Yield: 8 servings (serving size: 1 pie wedge and 3 tablespoons sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 277
  • Calories from fat: 23%
  • Fat: 7g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 0.8g
  • Protein: 5g
  • Carbohydrate: 47.3g
  • Fiber: 1.6g
  • Cholesterol: 24mg
  • Iron: 0.7mg
  • Sodium: 165mg
  • Calcium: 88mg

Ingredients

  • 1/3 cup water
  • 1/4 cup sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons brandy
  • 1 (12-ounce) package frozen pitted dark sweet cherries
  • 2 tablespoons butter, melted
  • 2 tablespoons honey
  • 1 1/2 cups graham cracker crumbs (about 9 cookie sheets)
  • 4 cups vanilla low-fat ice cream, softened

Preparation

  1. Preheat oven to 375°.
  2. Combine first 5 ingredients in a medium saucepan. Bring to a boil; cook 2 minutes or until thick, stirring constantly. Cool completely.
  3. Combine butter and honey in a medium bowl. Add graham cracker crumbs, stirring to blend. Press mixture into bottom and up sides of a 9-inch pie plate. Bake at 375° for 8 minutes. Cool completely.
  4. Place 1/2 cup cooled cherry mixture in a food processor; process until smooth. Place the remaining cherry mixture in an airtight container; cover and chill.
  5. Place softened ice cream in a large bowl, and beat with a mixer at medium speed until smooth. Add pureed cherry mixture, and gently fold in to achieve a swirl pattern. Spoon mixture into the cooled crust. Cover and freeze 4 hours or until firm. Top with reserved cherry sauce just before serving.
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