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Slice of cherry ice cream pie on a clear plate with cherry can behind it and whole pie in the background, graphic title on the top right.

Cherry Ice Cream Pie

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


  • 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


  • Preheat oven to 350 degrees. Grease a 9” pie plate.
  • 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.
  • 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).
  • 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.
  • 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.
  • 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.
  • 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.