Ingredients for Chocolate Cherry Ice Cream Pie
- Magic Shell Ice Cream Topping
- Graham Cracker Crust
- Maraschino Cherries
- Vanilla Ice Cream
- ½ cup peanut butter cups, roughly chopped
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Chocolate Cherry Ice Cream Pie? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Chocolate Cherry Ice Cream Pie
- Crush the graham crackers into crumbs using a food processor or by placing them in a ziptop bag and crushing with a rolling pin. Add melted butter and mix until well combined.
- Press the graham cracker mixture firmly into the bottom and up the sides of a 9-inch pie plate. Refrigerate while you prepare the filling.
- Set aside six whole cherries for garnish.
- Chop the remaining cherries.
- In a large bowl, gently fold together 2 pints of chocolate ice cream and the chopped cherries until just combined. Avoid overmixing to prevent the ice cream from melting too much.
- Pour half of the chocolate ice cream topping (reserve the rest) over the chilled graham cracker crust, spreading it evenly to coat the bottom and sides.
- Spread the chocolate cherry ice cream mixture evenly into the prepared crust.
- Sprinkle the top with 1/2 cup chopped peanut butter cups.
- Drizzle the remaining chocolate ice cream topping over the peanut butter cups.
- Garnish with the reserved six cherries.
- Cover the pie and freeze for at least 2 hours, or until firm. Let sit at room temperature for 15 minutes before serving to allow for easier slicing.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
213g
Fat
41g
Carbs
22g
