Rating: 5 stars
1 Ratings
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This amazing ice cream is flecked with small squares of cinnamon-sugar-dusted fried pie crust and dots of cherry pie filling suspended in an almond-vanilla custard base. The few extra steps are well worth the results!


Recipe Summary

10 mins
12 hrs 35 mins
13 hrs 15 mins
30 mins
2 quarts


Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ice Cream Base:
Pie Crust Squares:


Instructions Checklist
  • Whisk eggs and salt together in a medium bowl. Set aside.

  • Heat heavy cream, half-and-half, sugar, nutmeg, and cinnamon in a saucepan over medium heat, stirring occasionally until sugar is dissolved and cream just starts to bubble. Remove from heat.

  • Whisk 1 cup of the hot cream mixture into the eggs in a slow stream. Whisk the egg mixture into the remaining cream mixture in the saucepan. Cook over low heat, stirring constantly, until the mixture just coats the back of a spoon and reaches 175 degrees F (90 degrees C), about 5 minutes. Remove from heat; whisk in vanilla and almond extracts.

  • Let cool completely, stirring occasionally, about 15 minutes. Chill ice cream base, covered, 8 hours to overnight. Meanwhile, prepare pie crust squares and cherry pie filling.

  • Roll pie crust to 1/8-inch thickness. Cut into 2-inch squares. Mix sugar and cinnamon together in a small bowl.

  • Heat oil in a frying pan to 350 degrees F (175 degrees C). Fry pie crust squares until cooked through and beginning to turn golden. Remove squares from the oil with a slotted spoon or spatula, shaking lightly to discard excess oil, and transfer to bowl of cinnamon-sugar mixture. Stir to coat.

  • Transfer coated pie crust squares to a paper towel-lined plate to cool. Store in an airtight container until ready to churn ice cream.

  • Line a baking sheet with waxed paper. Spread cherry pie filling in a single layer and freeze until ready to churn ice cream.

  • Freeze base in an ice cream maker according to manufacturer's instructions, about 20 minutes. Add pie crust pieces and dollops of frozen pie filling, broken off with a spoon, in the last 5 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

Cook's Note:

This makes a large batch of ice cream. Feel free to cut the recipe in half or freeze in 2 separate batches if necessary for smaller ice cream makers.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts

286 calories; protein 2.8g; carbohydrates 27.8g; fat 18.4g; cholesterol 75.2mg; sodium 86.6mg. Full Nutrition