Best Cherries Jubilee Ice Cream Pie
Submitted by happyzhangbo
Cherries jubilee ice cream pie swirls a brandy-spiked dark cherry sauce through vanilla ice cream in a honey-graham crust, then freezes firm. A make-ahead frozen take on the flaming dessert classic.
YIELD
16 servingsPREP
10 minCOOK
10 minREADY
4⅓ hrsCherries jubilee is the showy dessert where brandied cherries are flamed tableside and spooned over ice cream. This pie captures all that flavor, brandy, dark cherries, vanilla ice cream, without anyone having to light a thing on fire.
The cherry sauce does double duty. You cook frozen dark cherries with sugar, cornstarch, and a splash of brandy until thick and glossy, then split it: part gets pureed and swirled into softened ice cream for a marbled filling, and the rest is reserved chunky to spoon over the top at serving.
Temperature control is everything in a frozen pie. Cool the cherry sauce completely before it meets the ice cream, or it’ll melt into soup, and soften the ice cream just enough to fold, no more. Fold gently to keep that pretty swirl rather than blending it into solid pink. Then it’s into a honey-graham crust and a good four hours in the freezer until firm.
Pro Tips
- Cool the cherry sauce completely before folding it into the ice cream, or it will melt the filling.
- Soften the ice cream just until spreadable, not soupy, so it refreezes smooth and scoopable.
- Fold the puree in gently for a marbled swirl instead of stirring it into a uniform color.
Variations
- Use chocolate or cherry ice cream instead of vanilla for a different base.
- Swap an Oreo or chocolate-cookie crust for the graham crust.
- Leave out the brandy for an alcohol-free, family-friendly pie.
Ingredients
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.
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