Crazy for Crust

Nov 07

Cherry Ice Cream Pie

Cherry Ice Cream Pie with a chocolate almond crust!

cherry ice cream pie

Yesterday I talked about some of the things I’m thankful for. But I forgot one. I forgot about this blog; and how thankful  I am for it.

I was Facebook chatting with Ashton the other night about how happy we are to be out of the “rat race” of employment. I used to be a teacher, and while I loved it, I was a statistic: burned out after 5 years, totally disillusioned and disgusted with the hoops, red-tape, and parental and student entitlement.

This is not to say I’ll never have an office job again, but I am SO thankful that, right now, I am able to have a job that is my bliss. This blog has opened up so many opportunities for me. I’m thankful for the friends that I have made. I’m thankful that I get to spend my days in my workout clothes, baking up new creations and writing, two things I’ve always loved to do.

I’m also thankful that I know how to hold my tongue, keep quiet, and scream in my head all while nodding, smiling, and brushing off comments like:

“Oh, you have too much time on your hands!”


“I could totally do x, y, or z too if I didn’t work all day!”

or, my personal favorite,

“YOU’VE been too busy to do x, y, or z? Girl, I’ve been busy! At least you only have one kid to deal with! I have (2, 3, 4,…) plus I have to work. You’re lucky you don’t!”

{BTW, I think all you moms out there who work and are a mom are amazing. You deserve medals and chocolate and lots of sleep. Really, it’s the thoughtlessness of the comments that irk me, not the working in general.}

I’m thankful that, even though I may seem on the outside like I have it all together, my house is a mess, I’ve dropped some of the duties at school I normally do, and I spend 8 hours a day on my computer writing, photo editing, responding to email, reading blogs, and all the other general things a blogger does all day. And I’m thankful that I love every minute!

Believe me, I’m thankful I know how to let my eyes glaze over and I that I know how to Facebook chat so I can complain to my blogger friends about how people don’t think I work all day.

I’m also SUPER thankful that this blog has allowed me to work with some awesome brands, like Lucky Leaf.

This is the third time I’ve made something with Lucky Leaf Premium Pie Filling, and every time they contact me, I’m super excited.

Because it’s PIE FILLING. Kinda meant for me, right?

This time I decided to step outside my afraid-of-new-food box and use the cherry pie filling. I mean, I was pleasantly surprised with the peach, so why not cherry?

When I was brainstorming recipes, my husband told me I should make a cherry ice cream pie. He’s really a genius.

I’ve told y’all I’m thankful for him, right?

I made the no-ice-cream-machine ice cream with the cherry pie filling. Can I tell you again how much I love that ice cream recipe?

I know that cherry goes well with almonds and chocolate, so I made a baked chocolate almond crust. It’s rich, chocolatey, and to. Die. For.

And then, well. Chocolate fudge on top doesn’t hurt a thing!

I can totally see doing this same recipe with blueberry pie filling. Apple! Or, yes, even peach.

Seriously, it’s good this pie is in the freezer and out of sight. But I still know it’s there. AND the ice cream makes too much to fit all in one crust…so make two pies or have left over ice cream.

A win-win, if you ask me.

Lucky Leaf Pie Filling. Something else to be thankful for!

Cherry Ice Cream Pie

A frozen delight! Cherry pie filling is made into an ice cream filling for a chocolate almond crust.


  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 1/3 cup powdered sugar
  • 1/4 cup cocoa powder
  • 1 cup all-purpose flour
  • 1/2 cup sliced almonds
  • 2 cups (1 pint) heavy whipping cream, cold
  • 1 can sweetened condensed milk (14 ounces)
  • 1 can cherry pie filling
  • Hot fudge topping and toasted sliced almonds, for garnish


  1. Preheat oven to 350 degrees. Grease a 9” pie plate.
  2. Mix butter with a hand mixer until creamy. Beat in salt, vanilla, powdered sugar, and cocoa. When combined, add in flour and almonds and beat until crumbly. Pour into a pie plate and press along the bottom and up the sides.
  3. Bake for 15-18 minutes, until it’s set. (When you smell it, it’s done!) Cool completely before filling (the refrigerator can help speed along this step).
  4. When you are ready to fill the pie, beat the whipping cream in a stand mixer fitted with the whisk attachment. Beat until stiff peaks form. Set aside.
  5. Add cherry pie filling to a medium bowl. Crush slightly with a potato masher. Add sweetened condensed milk and stir. Pour into whipped cream and fold to combine.
  6. Place about 1/2 - 3/4 of the ice cream mixture into the cooled pie shell. Wrap with plastic wrap and freeze for at least 3 hours or overnight. Place the remaining ice cream mixture in a tupperware container and freeze.
  7. When ready to serve, heat hot fudge in the microwave until pourable. I poured about 2 tablespoons into a ziploc sandwich bag with the tip cut off and piped a decoration on the top of the pie. Serve with extra hot fudge and the toasted slice almonds.

Want some other awesome ice-cream-machine-free recipes? Check these out:

Nutter Butter Ice Cream

Pecan Pie Ice Cream

Monster Cookie Dough Ice Cream

Nutter Butter S’mores Ice Cream

Snickerdoodle Ice Cream

Fine Print: Lucky Leaf sent me 4 cans of pie filling and a pie warmer to try and review. All opinions are 100% my own. Giveaway sponsored and fulfilled by Lucky Leaf. Crazy for Crust is not liable for prize. An email will be sent to the giveaway winner sometime on or about November 10th. Winner has 48 hours to respond or a new winner will be chosen.

51 comments on “Cherry Ice Cream Pie

  1. Pingback: Perfect Graham Cracker Crust {bake and no-bake} - Crazy for Crust

Leave a Reply

Your email address will not be published. Required fields are marked *