5 ingredient Cherry Pie Ice Cream Sandwiches are an easy summer treat to cool you down on hot days, and no ice cream maker is needed!
Every bite tastes like summertime with sweet cherry filling, and they even look like little pies...
Ice Cream Sandwich Ingredients
1 - 20 oz. can cherry pie filling
1 - 13 oz. jar cherry preserves
1.5-quart container of vanilla ice cream
2 boxes of refrigerated pie crusts (4 pie crusts total)
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3 tablespoons fine granulated sugar
Mix Cherry Ice Cream
- Soften a 1.5 quart of vanilla ice cream on the counter for 10-15 minutes.
- In a stand mixer or mixing bowl, mix softened ice cream, cherry pie filling, and cherry preserves. Mix until well combined.
- Place the mixture back in the freezer to firm up.
- Use a large scoop, and scoop it into balls on a parchment-lined baking sheet. Press down into a disc shape, and refreeze.
Bake Pie Crust Cookies
- Roll out the pie crust, and cut out sixteen 3” (2 per sandwich) rounds of refrigerated pie dough, using a coffee cup or cookie cutter. Place on a parchment-lined baking sheet, and sprinkle with fine sugar.
- Bake at 400 degrees until golden, about 8 minutes until just turning golden brown. Cool on the counter.
- Place cherry mixture in between pie crusts with sugar side out.
- Wrap in plastic wrap and store in a freezer-safe container until ready to eat or serve quickly and enjoy!
PRO TIP: You can swap the sugar pie crust out for any cookie you like! Try chip cookies, sugar cookies, chocolate-dipped wafers, graham crackers, or any kind of baked chocolate rectangle thin cookie.
You can use any type of cookie, sweet biscuits, donuts, crisp waffles, or wafers to hold the ice cream. You will find all kinds of different combinations around the world.
-In the US anything goes chocolate chip cookies, sugar cookies, chocolate dipped wafers, graham crackers, or any kind of baked chocolate rectangle thin cookie.
-In the United Kingdom, a small block of ice cream is placed between two rectangular wafer biscuits. It was a popular alternative to a cone up until the 1980s. A "nougat wafer" has a layer of marshmallow sandwiched between two wafers and coated with chocolate around the edges.
-In Scotland, a single nougat" is a vanilla layer of softer serve made into a sandwich with one plain wafer and one chocolate-covered nougat one. A double nougat (pronounced nugget) having nougat wafers on both sides. Raspberry sauce is also a common topping. Nougat wafers came in double or triple varieties, depending on the number of nougat wafers in the construction.
-In Uraguay, they prefer Neapolitan ice cream in a sandwich prepared with wafers.
-Vietnam serves theirs with a French flair, they put scoops of ice cream stuffed inside a bánh mì, topped with crushed peanuts.
More Frozen Desserts
Fruit Popsicles made with coconut water, strawberries, raspberries, and blueberries are refreshing low-sugar treats for hot summer days.
Frozen Bananas are a healthy treat you dip in dark chocolate and roll in nuts and dried fruit. A healthy vegetarian and vegan treat for hot summer days! You can go crazy adding any toppings you love.
Make an Oreo Ice Cream Cake for dessert this summer. It has an incredible red velvet cookie crust, pound cake, caramel, chocolate sauce, whip cream, and fun sprinkles.
Raspberry Lemon Sorbet is a real fruit dessert, that is dairy-free, vegan, and has no refined sugar.
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Cherry Pie Ice Cream Sandwiches
Equipment
Ingredients
Cherry Ice Cream
- 20 ounces can cherry pie filling
- 13 ounces jar cherry preserves
- 1.5 quart vanilla ice cream
Pie Crust Cookies
- 4 whole refrigerated pie crusts 1 box has 2 crusts which yield 8 pie crust cookies or 4 sandwiches. You can reuse pie dough scraps for more sandwiches
- 3 tablespoons fine sugar
Instructions
Cherry Ice Cream
- Soften a 1.5 quart of vanilla ice cream on the counter for 10-15 minutes.
- In a stand mixer or mixing bowl, mix softened ice cream, cherry pie filling, cherry preserves. Mix until well combined.
- Place the ice cream mixture back in the freezer to firm up for an hour or two.
- Use a large scoop, and scoop into balls on a parachment-lined baking sheet. Press down into a disc shape, and refreeze.
Pie Crust Cookies
- Roll out the pie crust, and cut out sixteen 3” rounds (will make 8 sandwiches) of refrigerated pie dough, using a coffee cup or cookie cutter. Place on a parchment-lined baking sheet, sprinkle with fine sugar.
- Bake at 400 degrees until golden, about 8 minutes until just turning golden brown. Cool on counter.
- Place cherry ice cream in between pie crusts with sugar side out.
- Wrap in plastic wrap and store in a freezer safe container until ready to eat or serve quickly and enjoy!
This recipe is GENIUS! And so EASY! I love cherry pie and I love the taste of these. Plus, they are so cute! I can't wait to serve them up at my Fourth of July party this year, but I won't be able to wait that long to enjoy them again. Thanks Lisa!