This rich and delicious ice cream contrasts tart cherries and creamy frozen 'cheesecake' ice cream. A surefire winner. If you are making all the elements from scratch this recipe will take you about an hour from start to finish (exclusing the curing time). If you have these on hand, it's really quick. Servings 8 Prep Time 10 Cook Time 50


1 recipe Sour Cream Ice Cream, prepared and frozen until soft 1 recipe Cherry Pie Filling, prepared, or 1 15oz can prepared pie filling Cookie Crumble: 2 c (about 220g) crushed graham cracker* crumbs, commercial or homemade 5 Tbsp butter or df margarine* 2 tbsp granulated sugar *Allergy/Brand Recommendations: Commercial Graham Crackers: Kinnikinnick S'morables Margarine: Earth Balance or Smart Balance


Prepare cookie crumble: Grind cookies to crumbs and add sugar. Stir until evenly combined. In a saucepan over medium heat, melt the butter or df margarine. Stir in the graham cracker mixture until all the butter is absorbed. Set aside to cool completely. Prepare pie filling and allow to cool completely. Prepare ice cream, following instructions on our recipe. When the ice cream is the consistency of soft serve, remove from the freezer and gently fold in the pie filling and graham cracker crumbs. Place in a freezer safe container, cover tightly, and allow to cure for at least 4 hours, or until scoopable.