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!

17 Responses to “Chocolate- Mint Bars”

  1. 1

    Tracey — March 10, 2011 @ 7:58 pm

    I love the chocolate/mint combo so these look fantastic to me! Even better that it’s a CL recipe :)

  2. 2

    Cookin' Canuck — March 11, 2011 @ 9:09 am

    These sounds like a wonderful, lightened-up treat to indulge in. Perfect for St. Paddy’s Day.

  3. 3

    A Bowl Of Mush — March 11, 2011 @ 9:32 am

    Ooh I want one now! Yum!!

  4. 4

    Jenny Flake — March 11, 2011 @ 9:35 am

    That last photo is so gorgeous! making me want a mint bar asap!!

  5. 5

    Sandra Simmons — March 11, 2011 @ 9:48 am

    THANK YOU for posting the WW points! I would love to make this but 7 is steep and would just multiply since I would probably eat the whole pan!

  6. 6

    Tracy — March 11, 2011 @ 9:53 am

    Perfect for St. Patty’s Day! Yum!

  7. 7

    Laurel — March 11, 2011 @ 4:02 pm

    These look so delicious, and pretty! We’re featuring all things GREEN this week on the M&T Spotlight and I’d love for you to submit this. http://www.makeandtakes.com/spotlight

  8. 8

    Evan Thomas — March 12, 2011 @ 5:12 pm

    Yum! I would hope for a fudgier brownie but even so these sound terrific. I made a recipe similar to this back in January. Dare I say they were my favorite brownies ever?

  9. 9

    Brian @ A Thought For Food — March 12, 2011 @ 5:22 pm

    One of my favorite things that my mom makes is a chocolate mint bar… that’s exactly like this.

    I just read your note that said that they’re good cold… YES! We always kept them in the freezer. It’s so much better that way.

  10. 10

    bridget {bake at 350} — March 12, 2011 @ 5:23 pm

    Oh, I’m so craving chocolate and mint right now. Have something planned for next week, but it’s not light….and it SHOULD be; I’m *trying* to be good! ;) Darn those WW points!

    Happy St. Patrick’s Day, Lori!

  11. 11

    Barbara | VinoLuciStyle — March 12, 2011 @ 8:03 pm

    I’ve been making a non light version of these for holiday gift baskets for yeasr. I’m anxious to try these and see the difference.

    One thing; that top layer used to be a problem until I started using a warm knife. Dip your knife into very hot water before slicing the squares, it should help to keep it from cracking without having to let the dessert warm up.

  12. 12

    grace — March 13, 2011 @ 12:09 am

    bliss. yes, these are perfect for good ol’ st patty’s day, but they’re more than welcome in my belly any day. :)

  13. 13

    anjali — March 14, 2011 @ 12:02 am

    These look so delicious! I have a feeling I’ll be making these someday soon.

  14. 14

    Jeannie — March 17, 2011 @ 10:29 am

    looks so good! I am so drooling !

  15. 15

    Heather — April 17, 2011 @ 10:29 am

    Made this yesterday and I must say it’s delish!!!!!! Cannot stop eating this and I still need to bring it to my moms for Sunday dinner!!

  16. 16

    WEndy Moor — December 17, 2011 @ 10:19 pm

    THESE ARE SO GOOD. My sister made them last year. Couldn’t believe they were “light.” So glad I found this recipe :)

  17. 17

    Pat Kachold — December 20, 2013 @ 10:17 pm

    I call them Frango Mint Bars. They are one of my must bake Christmas bars.
    I’ve been making these for at least 20 years. Don’t remember where the recipe came from but they are a seasonal favorite of mine. I do make them on special occasions When asked. Everyone should have this recipe in their recipe box.
    Yummy

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