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Cherry Pie Ice Cream

Your favorite summer pie is now your favorite ice cream flavor! This creamy, no-churn frozen treat is filled with homemade cherry pie filling and buttery pastry crust for an irresistible dessert that requires no ice cream machine.

No churn ice cream with homemade cherry pie filling

Do You Love Cherry Pie?

What’s your favorite type of pie? Ever since I met my husband back in 2006, he has spoken of his love for cherry pie. Personally, I’m more of an apple pie lover, since cherry pie wasn’t something that I had ever been exposed to back in Ireland. (It probably won’t be a surprise to you that I don’t like pumpkin pie either….it must be an Irish thing!)

I’m a lover of natural foods as much as possible, and the thought of making a pie using some syrupy filling out of a can kind of grossed me out too. I suppose when you grow up with something you don’t really think about the ingredients, but since I didn’t grow up with it, I was very aware of the ingredients he wanted me to use to make it.

Anyway, to make a short story even shorter – I told my husband I would never make him a cherry pie because I just couldn’t get past that canned filling.

Overhead shot of cherry pie ice cream with scooped ice cream in the loaf pan full of ice cream

I Finally Gave in!

In fairness, after a few years of me saying no, he finally dropped it. Then I realized how selfish I was, mostly only baking things that I wanted to eat.

So for Father’s Day this year (ahem 14 years later), I thought I would surprise him with a cherry pie!

Easy Cherry Pie Filling

Of course, not just any cherry pie. I made the filling from scratch – and oh how easy it was!

In fact, assuming you have some cherries in your fridge, it was much quicker than getting in the car and driving to the supermarket to buy a can of cherry pie filling.

Close up of the homemade cherry pie filling in the ice cream

The pie turned out delicious and my husband was a happy man.

But it got me thinking. Lately, I’ve been on a homemade ice cream kick. I’ve made s’mores ice cream at my kids’ request and also coffee ice cream which is another of my hubby’s longtime loves. So I thought maybe cherry pie might be a fun way to experiment with my simple ice cream base.

Cherry pie ice cream in a cone

The Creamiest Cherry Pie Ice Cream Recipe

And wow. I’m so glad I tried it! This version puts the other ice cream recipes to shame. I’m still not totally convinced about cherry pie in full-on pie form. I don’t think it’s for me. But this no-churn cherry pie ice cream I can get on board with.

It’s so creamy, with just enough sweetness from the homemade filling and just enough of the buttery, flaky pastry to make you think of pie. It’s really quite something.

If you haven’t tried a no-churn ice cream recipe before, you’re going to be amazed at how easy it is as well as how delicious the results are.

Swirls and ripples in the no churn cherry pie ice cream

After firmly stating that my coffee ice cream was the best thing ever last month, Hubby is scratching that and declaring this the king of ice creams.

That seems like a pretty good compliment for a quick ice cream experiment, right?

Make The Filling Ahead of Time

You can make the pie filling and pastry ahead of time. The filling will keep in the fridge for about a week and any extra left over from the ice cream recipe can be used to drizzle over your ice cream.

My kids like to put a scoop into a sugar cone with the ice cream on top. That way they get a sweet treat at the bottom of the cone too!

Overhead shot of the ice cream with an ice cream scoop and sugar cones

The Moral of The Story? Try New Things or Turn Them into Something You Know You’ll Like!

And that, my friend, is the how and why behind the development of this recipe!

If you’re not a fan of cherry pie (like me) but have someone in your family that loves it, this is the perfect compromise. Because everyone loves good ice cream, right?

Ice cream with fresh cherry pie filling

Did you love this recipe? Then you’ll also love this Black Raspberry Chocolate Chip ice cream recipe!

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cherry pie ice cream

Cherry Pie Ice Cream

Jenna Shaughnessy
No Churn S'mores Ice Cream is your favorite childhood summer treat in frozen form! With a delicious vanilla ice cream base, mini marshmallows and toasted marshmallow plus crumbled Graham Crackers and chocolate chips, it's better on a hot day than a campfire!
5 from 1 vote
Prep Time 20 mins
Freeze Time 8 hrs
Total Time 8 hrs 20 mins
Course Dessert
Cuisine American
Servings 8
Calories 498 kcal

Ingredients
 
 

Cherry Pie Filling

  • 2 cups fresh cherries pitted
  • 1 ½ tablespoons cornstarch
  • 1 tablespoon lemon juice fresh
  • pinch salt
  • ¼ cup sugar
  • ¼ cup water
  • ½ teaspoon vanilla
  • ½ teaspoon lemon zest (zest the lemon before juicing it!)

Ice Cream

  • 2 cups heavy whipping cream
  • 14 ounce can sweetened condensed milk
  • 1 tablespoon vanilla
  • 1 cup cherry pie filling (you will have extra leftover)
  • ¼ sheet puff pastry (baked and cooled according to box instructions)

Instructions
 

For The Cherry Pie Filling

  • In medium saucepan, combine cherries, cornstarch, lemon juice, salt, sugar, and water over medium heat until mixture starts to bubble.
  • Turn heat to low and simmer for 10 minutes, stirring often.
  • Remove from heat and add vanilla and lemon zest. Cool for 10-15  minutes before transferring to a bowl. Refrigerate until ready to use.

For The Pie Crust

  • Defrost and bake ¼ of one sheet of puff pastry according to package instructions.
  • Allow to cool completely before using in the remainder of the recipe.

For The Ice Cream

  • Using a handheld electric mixer or a stand mixer with the whisk attachment, beat the heavy cream and vanilla until the cream forms stiff peaks, approximately 3 – 5 minutes.
  • Turn the mixer to low and mix in the sweetened condensed milk. Increase speed to high and mix until once again thick.
  • Spoon in approximately 1 inch layer of the ice cream mixture into a metal loaf pan. Using a spoon, place small dollops of the pie pilling around the mixture, being careful not to mix it in (the ice cream will turn pink if you do). Sprinkle chunks of the pie crust over the entire layer.
  • Add another layer of ice cream over the first layer, using a spatula to gently spread it out. Add more of the cherry pie filling, placing it in different spots than the first layer. Sprinkle more pieces of the pastry over it.
  • Add a third and final layer of ice cream with more filling on top. Using a toothpick to make little swirls. Finally, sprinkle the remaining pastry on top.
  • Freeze overnight or for a minimum of 8 hours. Allow to soften for 5 minutes before scooping.

Notes

Note: Depending on much pie filling you put into the ice cream, you may have some left over. Leftover filling is great on top of the ice cream, inside an ice cream cone or even on top of a muffin! 
Ready to make a pie, too? Double or triple the recipe and you’ll have enough for this ice cream and filling for a cherry pie! 

Nutrition

Calories: 498kcalCarbohydrates: 54gProtein: 6gFat: 29gSaturated Fat: 17gCholesterol: 98mgSodium: 111mgPotassium: 341mgFiber: 1gSugar: 38gVitamin A: 1090IUVitamin C: 6mgCalcium: 187mgIron: 1mg
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