Cherry Pie Ice Cream
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!
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!)
- 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)
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 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.
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!
Calories: 498kcal | Carbohydrates: 54g | Protein: 6g | Fat: 29g | Saturated Fat: 17g | Cholesterol: 98mg | Sodium: 111mg | Potassium: 341mg | Fiber: 1g | Sugar: 38g | Vitamin A: 1090IU | Vitamin C: 6mg | Calcium: 187mg | Iron: 1mg