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