Sweet Cherry Pie Ice Cream. With Thanksgiving around the corner, what better way to serve a luscious dessert like ice cream for family and friends. An ice cream that tastes like a slice of your favorite cherry pie A’ La Mode! Only it’s served in a cup or cone, and it’s frozen. Mmm Yummy!
A light and creamy Cherry Pie Ice ream is made with home made vanilla ice cream and some baked cherry pie (with crust and all) mixed right into it just before it’s completely frozen.
A gelato perrr-fecto!
My youngest daughter Lizzie is 16 today, her sweet 16 Birthday! So proud of her.
So I wanted to surprise her with this ice cream when she gets home from school today. She is in love with this one, and boy it was so delicious and creamy, even I couldn’t stop eating it.
It’s eggless so no need to cook anything with this one, and you only need 5 minutes for preparation. Simply combine milk, heavy cream, sugar and vanilla extract, then pour into your ice cream maker, and add a slice of your favorite cherry pie during the last 2 minutes of mixing. I bought a cherry pie the other day and had one generous slice left, well I thought not to waste it, and put it to good use.
This cherry pie ice cream was really easy, even your kids can make it.
It’s a perfect treat to keep in your freezer during the Holidays. I know we will be adding this to compliment some of our desserts this Thanksgiving.
Sweet Cherry Pie Ice Cream
- 1 cup cold whole milk,
- 3/4 cup granulated sugar
- 2 cups well chilled heavy cream
- 1 tsp. pure vanilla extract
- 1 slice of a cherry pie, cut into pieces
In a medium bowl, use a hand mixer or a whisk to combine the milk and sugar. Mix until the sugar is completely dissolved, about 3 minutes on low speed.
Stir in the heavy cream and vanilla. Turn on your machine, pour the mixture into freezer bowl through the spout and let it mix and thickened, about 25 – 30 minutes.
During the remaining 2 minutes of mixing, add in a slice of cherry pie, chopped into small pieces. Transfer to an air-tight container and freeze for several hours before serving.
Yields: 1 +1/2 quarts