Description
Sweet summer memories melt into this cherry chocolate chip ice cream pie, a delightful dessert merging rich chocolate and luscious cherries. Cool creamy layers promise pure indulgence that will transport dessert enthusiasts straight to flavor paradise.
Ingredients
Scale
Crust Ingredients:
- 1 1/2 cups chocolate cookie crumbs
- 5 tablespoons (75 milliliters) butter, melted
Filling Ingredients:
- 1 can (14 ounces / 396 grams) sweetened condensed milk
- 1/4 cup (60 milliliters) maraschino cherry juice
- 1 1/2 cups (360 milliliters) heavy whipping cream, cold
- 3/4 cup chopped maraschino cherries
- 1/2 cup mini chocolate chips
Topping Ingredients:
- 1 cup (240 milliliters) heavy whipping cream, cold
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- Mini chocolate chips, for garnish
- Maraschino cherries, for garnish
Instructions
- Crush chocolate cookies into fine crumbs and blend thoroughly with melted butter, creating a cohesive mixture for the pie’s foundation.
- Carefully press the cookie-butter blend into a 9-inch pie pan, ensuring even coverage across bottom and sides.
- Chill the crust in the freezer for approximately 15-20 minutes to solidify.
- Whisk sweetened condensed milk with maraschino cherry juice until the mixture becomes silky and uniform.
- In a separate chilled bowl, whip heavy cream until it develops stiff, peaks that hold their shape.
- Delicately incorporate the whipped cream into the cherry-milk base, maintaining the mixture’s airy texture.
- Gently fold chopped maraschino cherries and mini chocolate chips into the creamy filling.
- Transfer the filling into the chilled crust, smoothing the surface for an even distribution.
- Freeze the pie for 4-6 hours at 0°F, allowing it to set completely and develop a firm consistency.
- Prepare the topping by whipping cream with powdered sugar and vanilla until peaks form distinctly.
- Spread the fresh whipped cream across the frozen pie’s surface with smooth, deliberate strokes.
- Embellish the pie with scattered mini chocolate chips and vibrant maraschino cherries for a decorative finish.
Notes
- Use room temperature ingredients to ensure smooth mixing and better incorporation of flavors.
- Crush cookie crumbs finely for a more uniform and stable crust that holds together perfectly.
- Drain maraschino cherries thoroughly to prevent excess liquid from making the filling too runny.
- For a gluten-free version, substitute chocolate cookie crumbs with gluten-free chocolate wafer cookies or almond flour-based cookies.
- Freeze the pie overnight for a more solid and easy-to-slice dessert that maintains its shape beautifully.
- Create a dairy-free alternative by using coconut whipped cream and full-fat coconut milk instead of traditional dairy products.
- Enhance the cherry flavor by adding a splash of almond extract to the filling for a more complex taste profile.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 327
- Sugar: 28 g
- Sodium: 55 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 29 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 67 mg