By Libbie Summers
Assisted by Candace Brower
Sweet and Vicious.
Fresh cherries and cayenne pepper are added to your favorite vanilla ice cream and poured into a sugar cone crust.
Quick. Unexpected. Silly. Delicious.
Cherry Bomb Ice Cream Pie
makes one 9-inch pie
12 sugar or waffle ice cream cones, broken into pieces
6 tablespoons butter, melted
1 1/2 pints good quality vanilla ice cream
2 cups fresh cherries, pitted and halved
1 teaspoon cinnamon
1/4 teaspoon cayenne pepper
Whipped cream for garnish (optional)
Fresh Cherries for garnish (optional)
In the bowl of a food processor, add the ice cream cone pieces. Process until a bread crumb consistency. Add butter and process just until incorporated. Pour mixture into a 9-inch pie plate and press against sides and bottom to cover the plate. Freeze while working on filling.
In the bowl of a standing mixer fitted with a paddle attachment, add the ice cream, cherries, cinnamon and cayenne. Beat until smooth (the cherries will tint the ice cream pink).