Cherry Graham Cracker Pie Frozen Custard

Cherry pie filling and crushed graham crackers help to turn this frozen custard into an ice cream which will soon become an often requested summer treat.

There are moments when I wonder if perhaps I share way too many ice cream recipes but then I stop and think “Nah, there’s no such thing as too much ice cream.” Especially, during the summer time, when it’s so hot outside that even our traumatized chipmunk without a tail refuses to come out of his hidey-hole tunnel, which extends from the back of our deck to the front of our yard and has become quite the feat of chipmunk architecture.

A few weeks ago, I left the house on a rainy morning and noticed that our almost empty recycling bin was filling up with water. I remember thinking to myself, “Self, perhaps you should turn that bin over before it’s so full of water that it becomes seriously unwieldy.” Unfortunately, Self was too busy pondering on what type of ice cream to make for this month’s “Ice Cream” themed Fantastical Food Fight instead, not to mention how important it was to get to work at a reasonable hour for once.

Later that evening, B.O.B. Bob discovered a little critter floating in the water inside of that same bin. At first, he was fairly certain it was a small rat, however, after picking it up with a reacher grabber, he discovered that in fact, it was one very wet and extremely scared chipmunk. Unfortunately, before B.O.B. Bob could place the little guy safely on the ground, his tail ripped off.

So now, not only do we have a freezer which is often overflowing with ice cream, we also have a tailless chipmunk hiding out underneath of our house, most likely suffering from post traumatic stress disorder. I don’t know about you, but if I had to choose between having way too much ice cream on hand or having my tail ripped off after nearly drowning, I’m pretty sure I’d choose the ice cream. After all, there can never be too much ice cream.

Cherry pie filling and crushed graham crackers help to turn this frozen custard into an ice cream which will soon become an often requested summer treat.

Ingredients:

  • 2 Cups Heavy Cream
  • 1 Cup Whole Milk
  • 1/4 Teaspoon Kosher Salt
  • 6 Large Egg Yolks
  • 1 Tablespoon Vanilla Extract
  • 1 1/2 Cups Cherry Pie Filling
  • 3 Graham Cracker Sheets, Finely Crushed

Cherry pie filling and crushed graham crackers help to turn this frozen custard into an ice cream which will soon become an often requested summer treat.

Directions:

  1. Cook the cream, milk, and salt in a non-stick heavy bottomed saucepan over medium heat for 5 minutes, while whisking constantly.
  2. Whisk the egg yolks together in a small bowl and then slowly add some of the warm cream mixture to them, whisking constantly.
  3. Pour the egg mixture back into the saucepan and return it to the stove.
  4. Cook for 5 to 10 minutes on medium to medium-high heat, whisking constantly until the mixture thickly coats the back of a spoon.
  5. Remove from heat and whisk in the vanilla.
  6. Allow to cool for 15 minutes before covering with plastic wrap and refrigerating overnight.
  7. Churn the cream mixture for 15 to 25 minutes, or until frozen custard consistency has been reached.
  8. Spread 1/4 of the frozen custard in the bottom of a long ice cream container or bread loaf pan, sprinkle with 1/6 of the crushed graham crackers, dollop with 1/3 of the cherry pie filling, and then sprinkle with another 1/6 of the crushed graham crackers.
  9. Lightly run a knife through the layered mixture 2 to 3 times and then repeat the steps above 2 more times before finally topping with the final 1/4 of the frozen custard.
  10. Freeze for at least 8 hours before serving.

Cherry pie filling and crushed graham crackers help to turn this frozen custard into an ice cream which will soon become an often requested summer treat.

Suggestions:

  • I highly suggest using this Homemade Bing Cherry Pie Filling for this recipe, however, you may use canned pie filling as well.
  • Don’t ever try to pick up a chipmunk with a reacher grabber; while they are quite handy to pick up cans and bottles, they can often result in tailless chipmunks.
  • Use a Silicone Balloon Whisk while making this frozen custard to protect the non-stick finish of your saucepan and prevent burning the cream and egg mixture during cooking.
  • After you have tempered the eggs with the cream and milk mixture, you may have to increase the heat to medium-high depending on how hot your stove temperature runs. If you find that the mixture is not thickening enough to coat the back of a spoon after ten minutes, increase the heat. Just make sure to stir the custard mixture constantly to prevent burning.

Cherry pie filling and crushed graham crackers help to turn this frozen custard into an ice cream which will soon become an often requested summer treat.

Improvements:

Cherry Graham Cracker Pie Frozen Custard

Cherry Graham Cracker Pie Frozen Custard

Ingredients:

  • 2 Cups Heavy Cream
  • 1 Cup Whole Milk
  • 1/4 Teaspoon Kosher Salt
  • 6 Large Egg Yolks
  • 1 Tablespoon Vanilla Extract
  • 1 1/2 Cups Cherry Pie Filling
  • 3 Graham Cracker Sheets, Finely Crushed

Directions:

  1. Cook the cream, milk, and salt in a non-stick heavy bottomed saucepan over medium heat for 5 minutes, while whisking constantly.
  2. Whisk the egg yolks together in a small bowl and then slowly add some of the warm cream mixture to them, whisking constantly.
  3. Pour the egg mixture back into the saucepan and return it to the stove.
  4. Cook for 5 to 10 minutes on medium to medium-high heat, whisking constantly until the mixture thickly coats the back of a spoon.
  5. Remove from heat and whisk in the vanilla.
  6. Allow to cool for 15 minutes before covering with plastic wrap and refrigerating overnight.
  7. Churn the cream mixture for 15 to 25 minutes, or until frozen custard consistency has been reached.
  8. Spread 1/4 of the frozen custard in the bottom of a long ice cream container or bread loaf pan, sprinkle with 1/6 of the crushed graham crackers, dollop with 1/3 of the cherry pie filling, and then sprinkle with another 1/6 of the crushed graham crackers.
  9. Lightly run a knife through the layered mixture 2 to 3 times and then repeat the steps above 2 more times before finally topping with the final 1/4 of the frozen custard.
  10. Freeze for at least 8 hours before serving.
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Cherry pie filling and crushed graham crackers help to turn this frozen custard into an ice cream which will soon become an often requested summer treat.

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  • Wendy Klik

    Poor little guy….at least B.O.B. found him before he drowned. I’d rather be tailless and alive than tailed and dead.

    • I guess…it still breaks my heart though…that poor little guy had one hell of a bad day!!!

  • Poor chipmunk! At least he’s still alive. Your ice cream looks soooo good. I need to make frozen custard!

  • Burnt Apple

    I love that spoon! This combination sounds absolutely amazing.

    • Yup, I’m a huge fan of the spoon too…it’s just so funny!

  • Rafeeda A. Raheem

    Good to hear the chipmunk was saved… I am going through the pictures again and again… though not a fan of cherry, I wouldn’t mind having a big bowl of this ice cream… Looks so good! And giggling at your spoon… hehe…

    • Thanks Rafeeda…you could always swap in any other type of pie filling…apple and cinnamon would be lovely!

  • Michaela Kenkel

    This sounds amazing!! and that is the best spoon ever!! 😉

  • The spoon!!! Glad the little chipmunk was okay. This ice cream looks so good. I bet it tastes like cherry cheesecake and yummmm! I’m sold 🙂

  • veena krishnakumar

    Hope the chipmunk is ok now. This looks awesome!!

    • Me too Veena! Even though they dig a million tunnels under our house they are just so daggone cute!

  • Amy Gougler

    Oh my goodness that looks amazing. As self proclaimed ice cream conossouir, there really is no such thing as too much ice cream. But if your freezer gets too full, feel free to come borrow mine haha!

  • Oooooh, yum! That looks so good! I want to try all of these ice creams!

  • There is definitely no such thing as too many ice cream recipes! Granted this is coming from a year round ice cream eater…even if it’s 20 degrees out haha. This sounds fantastic and something my husband would absolutely love!

    • 20 degrees would be my favorite time to eat it…I hate melty ice cream!

  • JTWisdom

    It was a 108 degrees in Missouri yesterday, we can never have to many ice cream recipes. My hubby and I would try this recipe all year long, sounds wonderful for Christmas.

    • 108!!! Wow, that’s crazy hot…certainly ice cream weather!

  • Chimee Ahaiwe

    Wow this look absolutely delicious !

  • CakePants

    Wow, this flavor combo looks and sounds irresistible…not to mention the photos are phenomenal! And I agree that there is definitely no such thing as too much ice cream 🙂

  • Hahaha loooooove the spoon! And no….you can never have too many ice cream recipes! Looks yummy Colleen! Thanks for sharing on Friday Frenzy Link Party!

    • Thanks for stopping by Kelly and the spoon is fave of mine too!

  • Allison Boyer

    Oh my goodness, this looks SO GOOD!!! I love cherries!

    • Me too Allison, I need to buy some more to make another batch of pie filling!

  • Lauren Everson

    Oh my goodness!!! 1) No, there’s no such thing as too many ice cream recipes. 2) That poor little rodent – I definitely wouldn’t have been brave enough to go fishing for that floating creature.
    As for the ice cream – it’s absolutely dramatic and looks incredibly delicious.

    • Thanks Lauren! I would have just tipped the bin over and let him get out on his own…gently! Men and their bright ideas!

  • Mayuri Patel

    Poor little chipmunk. Don’t know whether I love the ice cream more or the ice cream tube. And if you ask my family, there’s never too much ice cream, it can disappear in no time.

    • Thankfully ours tends to last awhile but mainly because we usually forget that it’s there!

  • Oh my goodness poor little chipmunk! This ice cream does look and sounds amazing, but I just can’t stop thinking about the little tailless buddy. :,(

    • I know, right? The poor little guy!!! We haven’t had much luck with yard animals recently…I’ll have to remember to write about our telephone line squirrel!