Easy Cherries Jubilee Ice Cream Pie

Easy cherries jubilee ice cream pie is the no-bake summer dessert that comes together while the kids are still circling the kitchen. Softened vanilla ice cream gets folded with chopped maraschino cherries and packed into a ready-made chocolate crumb crust. Twenty minutes of prep, an hour or two in the freezer, and dessert is solved.

The name nods to the classic flambéed cherries jubilee dessert, but this version skips the flames and the brandy for a kid-friendly, anytime treat. The chocolate crust is the secret to making this taste better than the sum of its parts. The dark, slightly bitter cookie base balances the sweetness of the ice cream and cherries.

Garnish with whipped cream and chocolate-covered cherries for a presentation that looks like you tried way harder than you did.

Kitchen Tips

• Soften the ice cream just enough to fold in the cherries, about 10 minutes at room temperature. Fully melted ice cream re-freezes with ice crystals and ruins the texture.
• Drain the maraschino cherries thoroughly. Their juice waters down the ice cream and prevents proper re-freezing.
• Chill the pie crust in the freezer while you mix. A cold crust keeps the ice cream from melting on contact.
• Freeze for at least 4 hours, or overnight, before slicing. Less time and the slices won’t hold their shape.

Variations

• Use a graham cracker or vanilla wafer crust instead of chocolate for a lighter version.
• Swap maraschino cherries for fresh pitted Bing cherries macerated in 2 tablespoons of brandy or kirsch (for adults).
• Drizzle with chocolate ganache or hot fudge before serving for a sundae-pie hybrid.