This No Churn Cherry Pie Ice Cream is so simple to make! Pieces of flaky pie crust and tart cherry pie filling swirl into a creamy no churn ice cream!
Hey friends, It’s Rebecca again and I’m so excited to be back here with you this month to share a cold treat to get you through the summer days. I’m also a little sad, because this will be my last contributor post here on Place of my Taste. Life has gotten a little crazy and it’s time to step back a little, but it’s bee so nice bringing you recipes for the last year and I’ll still be posting lots of content on my blog, Living Better Together.
But before we part ways, I wanted to give you one last recipe that’s the epitome of summer! This no churn cherry pie ice cream combines everything you love about that flaky crusted pie loaded with tart cherries and the cold creaminess of ice cream. This ice cream has a homemade pie filling and pieces of flaky buttery pie crust, can you say YUM!!! So go forth and indulge a little with this easy and delicious summer treat!
- 4 cups Dark Red Cherries, pitted
- 1 cup Granulated Sugar
- ¼ cup Corn Starch
- 1 sheet refrigerated Pie Crust
- 2 tbsp Butter, melted
- 2 tbsp Sugar
- 2 cups Heavy Cream
- 14 oz. Sweetened Condensed Milk
- Add cherries to a medium saucepan, cover and cook over medium heat until they begin to release their juice, about 10-15 minutes, stirring often.
- Combine sugar and corn starch in a small bowl and add to the cherry mixture, stirring until thoroughly combined.
- Turn heat to low and simmer until filling thickens, about 2 minutes.
- Remove and allow to cool completely.
- While cherries are simmering, use a pizza cutter to cut pie crust dough into slices.
- Brush dough with melted butter and sprinkle with sugar.
- Bake according to package temperature until golden brown and puffy, about 5-7 minutes.
- Remove from oven and allow to cool completely.
- Whip heavy cream until light and fluffy, about 3 minutes.
- Gently fold in sweetened condensed milk with a rubber spatula.
- Transfer half of the mixture to a deep lipped 9x13 pan.
- Add spoonfuls of cooled pie filling and broken up pieces of pie crust to the top of the layer.
- Add the rest of the cream mixture on top of that and add the remaining pie filling on top of the cream.
- Use a rubber spatula to swirl the pie filling.
- Sprinkle with remaining pie crust pieces.
- Cover in plastic wrap and freeze for at least 6 hours before serving.
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