The Perfect Summertime Cherry Pie Ice Cream
Making ice cream on a hot summer day is a nostalgic treat that combines the cozy flavors of pie with the coolness of ice cream. Using the KitchenAid ice cream maker attachment keeps it simple and fun, resulting in a creamy, homemade treat packed with sweet cherries and buttery pie crust.
To start, mix up a simple ice cream base with heavy cream, whole milk, sugar, and a splash of vanilla extract. Chill the base in the fridge while you make a quick cherry compote using fresh summer cherries. Simmer pitted cherries with sugar and a squeeze of lemon juice until they break down into a thick, syrupy mixture full of sweet, tart flavor. For a “pie” finish, crumble in baked pie crust pieces or graham crackers, adding buttery crunch to each bite.
With each creamy scoop, this ice cream brings together the best of summer fruit and pie, creating a refreshing treat that satisfies on every level.
Churn, Baby, Churn!
Once the ice cream base is fully chilled, pour it into the pre-frozen KitchenAid ice cream maker. In just 20-30 minutes, you’ll have a soft, smooth base. As it thickens, fold in swirls of cherry compote and chunks of pie crust, letting the flavors and textures meld. The bright cherries, creamy ice cream, and crunchy crust capture the essence of classic cherry pie in each bite.
On a hot day, nothing beats a bowl of this homemade cherry pie ice cream. The KitchenAid attachment churns it to perfection, while fresh cherries and pie crust add a homemade touch. Whether in a cone, bowl, or cookie sandwich, this ice cream is a summer indulgence—sweet, tart, creamy, and full of pie flavor.
Cherry Pie Ice Cream
Ingredients
For the Ice Cream Base:
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 1 tbsp vanilla extract
- 4 large egg yolks
- 2 cups cherry pie filling
For the Pie Crust:
- 1 pre-made pie crust store-bought or homemade
- 1 tbsp melted butter
- 1 tbsp granulated sugar
Instructions
- Preheat your oven to 350°F.
- Roll out the pie crust on a baking sheet. Brush with 1 tbsp melted butter and sprinkle with 1 tbsp granulated sugar.1 pre-made pie crust, 1 tbsp melted butter, 1 tbsp granulated sugar
- Bake for 12-15 minutes, or until golden brown and crispy. Allow to cool, then crumble into small pieces.
- In a medium saucepan, combine the 2 cups heavy cream, 1 cup whole milk, and ¾ cup granulated sugar. Heat over medium heat until the mixture is hot but not boiling.2 cups heavy cream, 1 cup whole milk, ¾ cup granulated sugar
- In a separate bowl, whisk the 4 large egg yolks until they are light in color. Gradually pour in some of the hot cream mixture to temper the yolks, whisking constantly. Then, pour the egg mixture back into the saucepan with the remaining cream.4 large egg yolks
- Cook the mixture over medium heat, stirring constantly, until it thickens and coats the back of a spoon, about 5-7 minutes. Do not let it boil.
- Remove from heat and stir in the 1 tbsp vanilla extract. Let the mixture cool to room temperature, then refrigerate until fully chilled, at least 2 hours or overnight.1 tbsp vanilla extract
- Attach the KitchenAid ice cream maker attachment to your stand mixer. Pour the chilled ice cream base into the bowl and churn on low speed for about 20-30 minutes, or until it reaches a soft-serve consistency.
- Gently fold the 2 cups cherry pie filling and crumbled pie crust into the churned ice cream, creating swirls and pockets of cherry and crust.2 cups cherry pie filling
- Transfer the mixture to an airtight container and freeze for at least 4 hours or until firm.
- Scoop the cherry pie ice cream into bowls or cones and enjoy this delightful combination of creamy ice cream, sweet cherry filling, and buttery pie crust!
