Pioneer Woman Cherry Pie Ice Cream

Pioneer Woman cherry pie ice cream is an easy frozen dessert made with vanilla ice cream, a swirl of balsamic cherry filling and flaky pie crust, ready in 5 hours. This no-churn summer dessert fits Fourth of July cookouts, Father's Day dinners, picnics and make-ahead potluck parties.

Let the cherry filling cool completely before you swirl it into the ice cream, because warm filling melts the ice cream into a soupy mess. Skip the cooling and the layers blur together instead of staying in bright ribbons.

Baking the pie crust scraps alongside the cups and crumbling them into the layers gives you real pie crust crunch in every scoop. Pressing the dough over the back of an upside-down muffin tin also makes edible cups, so there are no bowls to wash.

Pioneer Woman Cherry Pie Ice Cream

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

45

minutes

Cooking time

20

minutes

Calories

295

kcal

Ribbons of thick, glossy cherry filling run through soft vanilla ice cream with crisp bits of baked pie crust. Once it freezes firm, you scoop it into golden pie crust cups and top each one with a cherry.

Ingredients

• 2 c. frozen pitted sweet cherries (about 10 oz.)
  

• 1/3 c. sugar
  

• 2 tsp. balsamic vinegar
  

• 1/4 tsp. kosher salt
  

• 1 tbsp. cornstarch
  

• 1 tbsp. lemon juice
  

• Cooking spray
  

• 1 (14-ounce) package refrigerated pie crust (2 rounds)
  

• All-purpose flour, for dusting
  

• 1 qt. vanilla ice cream, softened
  

• Fresh or jarred bing cherries, for topping
  

Directions

• Cook the cherries: Combine 2 cups frozen pitted sweet cherries, 1/3 cup sugar, 2 teaspoons balsamic vinegar and 1/4 teaspoon kosher salt in a medium saucepan over medium heat. Cook for 5 to 7 minutes until the juices bubble, then smash the cherries with a potato masher so the mixture stays very chunky.
• Thicken the filling: Stir 1 tablespoon cornstarch and 1 tablespoon lemon juice together in a small bowl, then add it to the cherries. Cook for 3 to 5 minutes until glossy and very thick, then let it cool completely, and refrigerate it for up to 1 day if you like.
• Prep the pans: Place a 5-by-9-inch loaf pan in the freezer and preheat the oven to 400°F. Spray an upside-down 12-cup muffin tin with cooking spray, then line a baking sheet with parchment paper.
• Cut the pie dough: Roll 1 piece of the refrigerated pie crust into a 13-inch round on a lightly floured surface with a little all-purpose flour. Cut 6 rounds with a 4-inch cutter and press them snugly over the backs of the muffin cups. Then move the scraps to the baking sheet and repeat with the second crust.
• Bake the crust cups: Freeze the muffin tin for 15 minutes to chill the dough. Bake the cups and scraps for 8 to 10 minutes until golden brown, then cool completely and crumble the scraps into about 1 cup.
• Layer the ice cream: Scoop one-third of the softened vanilla ice cream into the chilled loaf pan and spread it over the bottom. Dollop on one-third of the cherry filling and sprinkle with one-third of the crust crumbs, then swirl with a butter knife and repeat the layers twice.
• Freeze and serve: Cover the pan tightly with plastic wrap and freeze for at least 4 hours until firm. Lift the crust cups off the muffin tin, fill each with a scoop of ice cream and top with a fresh or jarred bing cherry.

Tools for this recipe

• USA Pan 12-cup muffin pan (set of 2), USA Pan 1-pound loaf pan, OXO Good Grips nylon potato masher, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different ice cream flavor?

Yes, and French vanilla or cream cheese ice cream both work well here. Skip anything with strong flavors like mint or coffee, since they would fight with the cherries.

How long does cherry pie ice cream keep in the freezer?

Keep it tightly covered in the loaf pan and it holds for up to 5 days with the best texture. After that the crust crumbs start to soften, so I try to serve it before then.

Can I bake the pie crust cups in advance?

You can bake them a day early and keep them in an airtight container at room temperature. Fill them right before serving, because the ice cream softens the crust quickly.

What can I use if I don't have a muffin tin?

Serve scoops in small bowls and top with the crust crumbs instead. You can also bake the dough rounds flat on a sheet pan and serve the ice cream on top like a cookie.

What is the most common mistake with this recipe?

Using ice cream that is too soft is the biggest problem, since it melts as you swirl and the layers disappear. Let it soften just until spreadable, and keep the loaf pan in the freezer until you need it.