Cherry Pie Ice Cream

Homemade vanilla ice cream, fresh cherry jam, and graham cracker crumble, mix together for a perfectly Cherry Pie Ice Cream.
Print Recipe
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Dessert
Cuisine American
Servings 1 quart


For the Cherry Jam

  • 2 cups cherries, pitted
  • 1/4 cup sugar
  • 1 teaspoon lemon juice

For the Graham Cracker Crumble

  • 4 ounces graham crackers, about 7 large crackers
  • 3 tablespoons butter, melted
  • 1 tablespoon flour


  • Make homemade vanilla ice cream custard base and as it cools in the fridge make the following.

For the Cherry Jam

  • In a medium saucepan add the cherries, sugar, and lemon juice and set over medium heat. Cook, stirring frequently until berries are softened and juices have thickened and reduced, about 30-35 minutes. Let cool completely.

For the Graham Cracker Crumble

  • Preheat oven to 350 and line a small baking sheet with foil or parchment.
  • You can use either a food processor or a large ziplock bag and rolling pin to crush the graham crackers into the crumbs. Stir in butter and flour.
  • Spread out the crumbs onto the baking sheet and bake at 350 degrees for 8 minutes, until golden brown. Let cool completely.


  • Use an Ice Cream maker to churn the cool vanilla ice cream.  Once it's done, in a freezer safe container layer ice cream, swirl of cherry jam then graham cracker crumbles.  Repeat a few times until you've used up all the ice cream. You may have leftover crumble and jam but I'm sure you'll find uses for them! Freeze for a couple of hours before serving.
  • Remove from freezer 10 minutes before serving.  Serve with extra graham cracker. crumble. 


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