Cherry Ice Cream Pie


  • 1 pre-baked (9 inch) graham cracker crust
  • 1 envelope unflavored gelatin
  • 2 tbs sugar
  • 1 cup cherry juice
  • 1 tbs lemon juice
  • 1 pint vanilla ice cream
  • 3 cups halved, pitted sweet cherries
  • Prepare the pre-baked pie shell, cool completely. About 10 minutes.
  • Mix together the gelatin and sugar. Set aside.
  • Combine the cherry and lemon juices and bring to a boil.
  • Add the gelatin mixture and stir until dissolved.
  • Remove the pan from the heat, stir in the ice cream.
  • Mix well and add the cherries.
  • Chill until slightly thickened.
  • Turn the filling into the pie shell, cover and freeze until set.

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