Cherries Jubilee Ice Cream Pie

Cover recipe- Cooking Light, Cherries Jubilee Ice Cream Pie: August 2005

Cover recipe- Cooking Light, Cherries Jubilee Ice Cream Pie: August 2005

It’s that time of year when the weather is warming up and quick and light summer treats are a staple. When I ran across an issue of Cooking Light magazine I had lying around, the cover photo of Cherries Jubilee Ice cream Pie was definitely getting me into the summer spirit. The gorgeous color of the cherries atop the creamy, frosty inside had me itching to try this pie out.

There are so many other delicious recipes in this edition too. The best part is this is a lighter recipe, so you don’t have the guilt but still get all the flavor. The cherries are soaked in a brandy glaze and swirled right in with the ice cream and a generous amount drizzled on top too.

Add in a crunchy, buttery graham crackers crust and you’ve got a treat that will please the crowd at any summer get-together. Read my notes below to see what I thought of this recipe.
Cherries Jubilee Ice Cream Pie

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Cherries Jubilee Ice Cream Pie

Yield: 8 servings (1 pie wedge + 3 tablespoons sauce)

Prep Time:

Cook Time:

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

Directions:

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.

6. Spoon mixture into the cooled crust. Cover and freeze 4 hours or until firm. Top with reserved cherry sauce just before serving.

Nutritional Information per serving:
Serving size: 1/8th of the pie + 3 tablespoons sauce
Calories per serving: 277
Fat per serving: 7g
Saturated Fat per serving: 3.4g
Sodium per serving: ,span class="sodium">165mg
Fiber per serving: 1.6g
Protein per serving: 5g
Cholesterol per serving: 24mg
Carbohydrates per serving: 47.3g

Source:  Cooking Light

The results:

It was a really good pie! It looked beautiful and it was definitely enjoyed by everyone. I thought the cherries were the perfect pairing to the creamy ice cream, and who doesn’t love a graham cracker crust? Plus, since the cherries are cooked, frozen ones work just fine–and they save you the trouble of pitting fresh ones.

Did this recipe deserve the cover spotlight?

Yes! It’s beautiful, delicious and a great dessert for summer. You can change the topping up any way you like by adding some extra fruit or berries. Some toasted pecans on top would even be a great addition!

Amber is the food blogger and recipe developer behind Sprinkled With Flour, where she shares her fresh and easy recipes with a focus on from-scratch cooking. She's all about getting back to making food with real ingredients, while keeping it easy and delicious. Amber's grandfather was a baker, and you'll see from her recipes that she has a true love for dessert. I guess you could say baking is in her genes!

2 Responses to “Cherries Jubilee Ice Cream Pie”

  1. 1

    Sarah — June 9, 2013 @ 6:36 pm

    Just discovered this website! Very cool! And that cherry pie looks amazing.

  2. 2

    Abby — June 10, 2013 @ 12:53 pm

    oh, this looks delicious! and your photograph… so gorgeous. a must-try this summer for sure!

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