Best Cherries Jubilee Ice Cream Pie
Best Cherries Jubilee Ice Cream Pie recipe
Yield
16 servingsPrep
10 minCook
10 minReady
4⅓ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
water
|
|
| ¼ | cup |
sugar
|
|
| 1 | tablespoon |
cornstarch
|
|
| 2 | tablespoons |
brandy
|
|
| 12 | ounces |
dark sweet pitted cherries
frozen, 1 package |
* |
| 2 | tablespoons |
butter
melted |
|
| 2 | tablespoons |
honey
|
|
| 1 ½ | cups |
graham cracker crumbs
about 9 cookie sheets |
*
|
| 4 | cups |
vanilla ice cream
low-fat, softened |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
water
|
|
| 59 | ml |
sugar
|
|
| 15 | ml |
cornstarch
|
|
| 3E+1 | ml |
brandy
|
|
| 346.8 | ml/g |
dark sweet pitted cherries
frozen, 1 package |
* |
| 3E+1 | ml |
butter
melted |
|
| 3E+1 | ml |
honey
|
|
| 355 | ml |
graham cracker crumbs
about 9 cookie sheets |
*
|
| 946 | ml |
vanilla ice cream
low-fat, softened |
|
Directions
Preheat oven to 375°.
Combine first 5 ingredients in a medium saucepan.
Bring to a boil; cook 2 minutes or until thick, stirring constantly.
Cool completely.
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.
Place ½ cup cooled cherry mixture in a food processor; process until smooth.
Place the remaining cherry mixture in an airtight container; cover and chill.
Place softened ice cream in a large bowl, and beat with a mixer at medium speed until smooth.
Add puréed cherry mixture, and gently fold in to achieve a swirl pattern.
Spoon mixture into the cooled crust.
Cover and freeze 4 hours or until firm.
Top with reserved cherry sauce just before serving.
