Photo: Becky Luigart-Stayner via Cooking Light
Cherries Jubilee Ice Cream Pie ingredients
Makes 8 servingsCherry Sauce
1/3 cup water
1/4 cup sugar
1 Tbsp cornstarch
2 Tbsp brandy
1 (12-oz) package frozen pitted dark sweet cherries
2 Tbsp butter, melted
2 Tbsp honey
1.5 cups graham cracker crumbs (about nine cookie sheets)
4 cups vanilla low-fat ice cream, softened
Cherries Jubilee Ice Cream Pie DirectionsGet ready
Assemble ingredients. Rearrange freezer contents as may be needed to provide level surface for freezing the pie.
Preheat oven to 375°F. (Disregard this step if you substitute a Ready-Crust®.)
Prepare cherry sauce
In a medium saucepan, combine the first five (5) ingredients (through cherries) and bring to a boil. Then, cook until thick, about two (2) minutes; stir constantly. Cool completely.
In a medium bowl, combine butter and honey. Add graham cracker crumbs, stirring to blend. Press mixture into bottom and up sides of a (9-inch) pie plate. Bake at 375°F for eight (8) minutes. Cool completely.
Prepare pie filling
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.
In a large bowl, use a mixer at Medium speed to beat the softened ice cream until smooth. Add puréed cherry mixture, and gently fold in to achieve a swirl pattern.
Fill the pie and freeze until firm
Spoon mixture into the cooled crust. Cover and freeze until firm, about four (4) hours.
Top with reserved cherry sauce just before serving.
Cover and return any remaining pie to freezer.
Per serving (one pie wedge + 3 Tbsp sauce)
Calories 277 (23% from fat)
Fat 7g (sat 3.4g, mono 2.4g, poly 0.8g)
Cherries Jubilee Ice Cream Pie Notes
- Corvin, Lorrie Hulston. "Cool and creamy." Cooking Light. Time Inc. Aug. 2005. Print. 132.
Dessert > Pies > freezer
Page Last Modified 13 June 2016