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!

Lori is the founder of RecipeGirl.com. She's a professional recipe developer and food writer, and she's the author of The Recipe Girl Cookbook (Houghton Mifflin Harcourt: April 2013). Beyond food, Lori enjoys traveling, being outdoors, running, and maybe even singing a little karaoke. The mountains near Lake Tahoe are home for Lori and her husband of 18 years. They have an 12 year-old son who blogs at RecipeBoy.com.


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10 Responses to “Peanut Butter Banana Bread”

  1. 1

    LilSis — September 28, 2010 @ 10:44 am

    Everyone in my household loves bananas and peanut butter, so this will definitely be a recipe that I’ll try, (when I get in the mood to bake.) For some reason I tend to bake more breads and muffins than cakes because they always turn out better than my cakes. (Yours looks even better than the one on the cover of the magazine!)

  2. 2

    Mary Ann — September 30, 2010 @ 12:00 pm

    I’m so glad you reviewed this recipe. It is one that I tore out of Cooking Light this month to try, so I’m glad to know it is a tasty one. Thanks for the heads up

  3. 3

    Stephanie — October 1, 2010 @ 3:18 pm

    I made this tasty recipe today but ran into two snags. Had I not been keeping an eye on the oven, the suggested time of 1 hour and 5 minutes would have burned my bread. Also, a touch more peanut butter in the recipe and a pinch less cinnamon and allspice might make the banana-peanut butter combo stand out more. Otherwise, it was well-received!

  4. 4

    Mary — October 1, 2010 @ 11:45 pm

    Oh my! This both looks and sounds delicious! This is bookmarked!

    Great site; so happy I found you!

    Mary xo

  5. 5

    alison @ Ingredients, Inc. — October 3, 2010 @ 7:17 pm

    What a cool idea. When I pulled this up on my phone, I almost couldn’t tell the difference! Love this!

  6. 6

    Christie — October 6, 2010 @ 2:18 pm

    DELICIOUS! Just made it today. But I really wouldn’t consider it a “light” recipe! Those would be some pretty puny slices!

  7. 7

    Aggie — October 19, 2010 @ 6:35 am

    My friend made this and shared with me the day the issue arrived! Loved it!! I love your cooking notes! Looks so delicious!

  8. 8

    Kendall — November 8, 2010 @ 11:25 am

    Hi Lori! First, let me say that I LOVE Culinary Covers!! I am addicted to cookbooks and cooking magazines, too, so I love seeing your recreations! I made this bread recipe over the weekend and loved it! I followed your advice to leave out the nuts, and didn’t bother with the glaze. I baked 4 mini sized loaves, and they were delicious! Thanks for inspiring me!

    • Lori Lange replied: — November 8th, 2010 @ 11:15 pm

      Wow, thanks for sharing your thoughts! Glad this recipe worked out for you :)

  9. 9

    Erin — November 11, 2010 @ 2:07 pm

    I skipped the glaze and it was perfect without. Also added chocolate chips. There was an intoxicating aroma coming from my oven!

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