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).
Pour ice cream mixture into the prepared pie shell and freeze 8 hours or overnight. Before serving, garnish with whipped cream and fresh cherries if desired.
Or forget the pie and just refreeze the ice cream after you mix it and scoop it into cones!
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