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Chocolate Cherry Ice Cream Pie

Chocolate Cherry Ice Cream Pie


Ice Cream Pie

  • 9 oz chocolate wafer cookies
  • 2 Tbsp sugar
  • 6 Tbsp unsalted butter, melted
  • 45 cups chocolate chip ice cream, slightly softened

Cherry Topping

  • 1 pound fresh Bing cherries, pitted
  • 1/3 cup sugar
  • 2 Tbsp cornstarch
  • 1/4 tsp salt
  • 2 Tbsp Amaretto
  • 1/2 tsp pure almond extract
  • 1/2 tsp vanilla extract

Almond Whipped Cream

  • 1/2 cup cold heavy cream
  • 2 Tbsp powdered sugar
  • 1/4 tsp almond extract


  • chocolate shavings
  • fresh Bing cherries


  1. Combine chocolate wafer cookies and sugar in a food processor and pulse into fine crumbs. Add butter, and pulse until incorporated. Press crust into a 9-inch pie pan coated with nonstick spray, and let freeze for 1 hour. When crust is frozen, add ice cream and smooth with an offset spatula. Let freeze until solid, about 4-6 hours.
  2. For the cherry topping, combine cherries, sugar, cornstarch, salt, Amaretto, and extracts in a saucepan. Cook over medium-high heat, stirring frequently, until cherries begin to soften. Reduce heat to low and simmer until slightly thickened. Pour into a glass bowl and let cool to room temperature before covering and chilling in the refrigerator.
  3. For the almond whipped cream, combine heavy cream, powdered sugar, and almond extract in a chilled mixer bowl fitted with wire whip attachment. Whip on medium-high speed until soft peaks form. To serve, spoon chilled cherry topping over pie and top with almond whipped cream. Add chocolate shavings and fresh cherries, and use a sharp knife to cut pie into wedges.

Keywords: Chocolate, Cherry, Ice Cream, Ice Cream Pie, Whipped Cream

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