The Ultimate Cherries Jubilee Ice Cream Pie Recipe with a Honey-Graham Crust
There is something undeniably nostalgic about the combination of cold vanilla ice cream and warm, macerated cherries. Traditionally, Cherries Jubilee is a dramatic tableside affair involving open flames and frantic stirring, but I wanted to capture that same sophisticated flavor in a format that feels a bit more relaxed. This Cherries Jubilee Ice Cream Pie is the result of a weekend experiment aimed at finding the perfect balance between a crunchy, buttery crust and a silky, fruit-rippled center. When you pull this from the freezer, the deep crimson swirls of cherry sauce against the ivory vanilla ice cream look like a piece of marble art. It is elegant enough for a dinner party but simple enough for a Tuesday night treat.
Why You’ll Love This
The Perfect Contrast: You get the crunch of a honey-kissed graham cracker crust paired with the velvety smoothness of softened vanilla ice cream.
Make-Ahead Brilliance: This is the ultimate stress-free dessert because it lives in your freezer, ready to be sliced the moment guests arrive.
Elevated Flavor Profile: The addition of a splash of brandy and a hint of honey elevates this from a standard ice cream cake to a gourmet dessert.
My father-in-law is a man of very specific tastes. He usually bypasses the dessert table entirely, claiming he prefers “real food” over anything sugary. However, the first time I made this Cherries Jubilee Ice Cream Pie, the scent of the cherries simmering with a touch of brandy caught his attention. He took a small slice, then another, and finally admitted that the tartness of the dark sweet cherries perfectly cut through the richness of the cream. Now, it is the only dessert he specifically requests for his birthday every year.
What Makes It Special
Dark Sweet Cherries: Using frozen cherries ensures you get that intense, sun-ripened flavor and deep color regardless of the season.
Honey-Infused Crust: Instead of just using sugar, the honey adds a floral depth and a slightly chewy texture to the graham cracker base.
The Brandy Note: A small amount of brandy provides that classic “Jubilee” warmth without being overpowering.
Hand-Folded Swirl: By pureeing a portion of the sauce and folding it in manually, you create beautiful, professional-looking ribbons of fruit throughout the pie.
Making It Happen
Success with this recipe starts with the crust. You want to pulse your graham crackers until they are fine crumbs, then toss them with melted butter and honey until the mixture feels like wet sand. Press this firmly into your pie plate—don’t be afraid to use the bottom of a measuring cup to get it nice and even. A quick eight-minute bake at 375° sets the crust and toasts the honey, giving it a golden, nutty aroma. Make sure this cools completely before you even think about adding the ice cream.
While the crust cools, you can focus on the star of the show: the cherry sauce. Combine your frozen cherries, water, sugar, brandy, and cornstarch in a saucepan. As it comes to a boil, the cornstarch will thicken the juices into a glossy, ruby-red syrup. Constant stirring is key here to keep it smooth. Once it has thickened, let it cool entirely. To get that signature marbled look, take about half a cup of this mixture and whiz it in a food processor until it is a smooth puree.
The final assembly is where the magic happens. Let your vanilla ice cream sit on the counter until it is soft enough to stir but not melted. Beat it quickly with a mixer to smooth out any lumps, then gently fold in that cherry puree. You aren’t looking for a solid pink color; you want streaks. Spoon this into your cooled crust, smooth the top, and let the freezer do the rest of the work for at least four hours.
You Must Know
Temperature Control: Never add warm cherry sauce to the ice cream. It will cause the ice cream to melt and create icy crystals when it refreezes.
The Softening Trick: If your ice cream is too hard, it won’t fold correctly. It should be the consistency of thick frosting before you add the puree.
Clean Slices: To get those perfect, restaurant-quality slices, dip your knife in hot water and wipe it dry between every single cut.
Serving Ideas
This pie is a showstopper on its own, but a dollop of freshly whipped cream with a tiny pinch of lemon zest can add a bright note to the topping. If you are serving this at a dinner party, it pairs beautifully with a glass of chilled Tawny Port or a sweet dessert wine like a Moscato d’Asti. For a non-alcoholic option, a strong cup of dark roast coffee provides a wonderful bitter contrast to the sweet cherries.
Make It Different
The Crust: Switch out graham crackers for crushed chocolate wafers if you want a “Black Forest” inspired version.
The Spirit: If you prefer not to use brandy, you can substitute it with an equal amount of orange juice or even a drop of almond extract for a different flavor profile.
The Fruit: While cherries are classic, this technique works beautifully with frozen blackberries or raspberries as well.
Dairy-Free: You can easily swap the vanilla ice cream for a high-quality dairy-free vanilla bean frozen dessert and use a vegan butter substitute in the crust.
Storage and Recipe Tips
This pie stores exceptionally well in the freezer. Once it is completely firm, wrap the pie plate tightly with plastic wrap and then a layer of aluminum foil to prevent any freezer odors from seeping in. It will stay fresh for up to two weeks. I do not recommend reheating this dish, as it is meant to be enjoyed frozen. However, if the pie is very hard, let it sit on the counter for about 5 to 10 minutes before slicing to allow the flavors to bloom.
Success Tips
The secret to the perfect “Jubilee” experience is the topping. When you are ready to serve, take that reserved whole-cherry sauce you chilled earlier and spoon it generously over the individual slices. The contrast between the frozen, swirled ice cream and the chilled, chunky fruit sauce creates a wonderful texture. Also, be sure to use “Dark Sweet” cherries rather than “Tart” or “Pie” cherries for this specific recipe, as the sugar levels are balanced for the sweeter variety.
Frequently Asked Questions
Can I use fresh cherries instead of frozen?
Absolutely. If using fresh cherries, make sure they are pitted and stemmed. You may need to add an extra tablespoon of water to the saucepan since frozen fruit tends to release more liquid as it thaws.
What if I don’t have a food processor for the puree?
A standard blender works perfectly well. If you have neither, you can use a potato masher to break up the cherries as much as possible, though the swirl won’t be quite as refined.
How do I prevent the crust from crumbling when I slice it?
The honey in this recipe acts as an extra binder, but the key is to press the crust very firmly into the pan before baking. Ensuring the butter is evenly distributed through the crumbs is also vital.
Is the brandy essential?
The brandy provides the traditional “Jubilee” flavor, but the alcohol does cook off during the boiling process. However, if you prefer to omit it entirely, the recipe will still be delicious.
How long can I keep the pie in the freezer?
For the best flavor and texture, consume the pie within 14 days. After that, the ice cream may begin to develop a grainier texture.
Cherries Jubilee Ice Cream Pie
Prep time: 20 minutes
Cook time: 10 minutes
Total time: 4 hours 30 minutes (includes freezing)
Servings: 8
Category: Dessert
Difficulty: Easy
Cuisine: American
Yield: 1 9-inch pie
Equipment: 9-inch pie plate, medium bowl, medium saucepan, food processor or blender, electric hand mixer.
Ingredients
CRUST:
1½ cups graham cracker crumbs (about 9 whole graham crackers)
2 tablespoons butter, melted
2 tablespoons honey
CHERRY SAUCE:
12 ounces frozen, pitted dark sweet cherries
1/3 cup water
1/4 cup granulated white sugar
2 tablespoons brandy
1 tablespoon cornstarch
ICE CREAM:
4 cups low fat vanilla ice cream, softened
Instructions
Prepare the Crust: Preheat your oven to 375°F. In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and honey. Stir until the crumbs are evenly moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Bake for 8 minutes, then remove from the oven and allow it to cool completely on a wire rack.
Cook the Cherry Sauce: In a medium saucepan, combine the frozen cherries, water, sugar, brandy, and cornstarch. Place over medium heat and bring the mixture to a boil. Cook for about 2 minutes, stirring constantly, until the sauce has thickened and becomes glossy.
Cool and Puree: Remove the sauce from the heat and let it cool completely. Take 1/2 cup of the cooled cherry mixture and place it in a food processor or blender; process until perfectly smooth. Transfer the remaining whole-cherry sauce to an airtight container and chill in the refrigerator.
Create the Swirl: Place the softened vanilla ice cream in a large bowl. Use an electric mixer at medium speed to beat it until it is smooth and creamy. Add the pureed cherry mixture to the bowl and use a spatula to gently fold it in, stopping once you see a beautiful swirl pattern.
Freeze: Spoon the ice cream mixture into the cooled crust, smoothing the top with the back of a spoon. Cover the pie tightly and freeze for at least 4 hours, or until it is firm enough to slice.
Serve: Just before serving, top the pie (or individual slices) with the reserved chilled cherry sauce.
Notes
For an extra touch of indulgence, you can toast the graham cracker crumbs in the pan for a minute before adding the butter and honey to deepen the flavor. If the ice cream seems to be melting too fast while folding, pop the bowl in the freezer for 5 minutes before transferring the mixture to the crust.
Nutrition
Serving Size: 1 slice | Calories: 285 kcal | Total Fat: 8g | Carbohydrates: 48g | Protein: 4g | Sugars: 32g
