Cherry Fudge Ice Cream Pie

August 22, 2019

This Cherry Fudge Ice Cream Pie is the perfect summer dessert to serve at your next gathering! A chocolate graham cracker crust is topped with delicious Hudsonville Dairy-Free ice cream, fudge, homemade whipped cream, and more chocolate. What’s not to love?!

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As we enter the climax of summer, are you sick of ice cream yet? Of course not! But let’s just say that you’ve had your fill of ice cream cones and sundaes and are ready to adventure on to a different way to enjoy ice cream – enter this Cherry Fudge Ice Cream Pie. This no-bake pie has an irresistible graham cracker crust and is layered with cherries, Hudsonville Dairy Free Ice Cream, fudge, and homemade whipped cream. What as that you just mumbled? Yes, that is correct – you will be everyone’s favorite at the cook-out with this pie.

The star of this Cherry Fudge Ice Cream Pie is Hudsonville Ice Cream’s Dairy Free Cherry Fudge flavor. This vegan treat is made with a delicious and creamy combination of oat milk and coconut cream. Not only is the Cherry Fudge delicious, but they have an entire set of creamy and addictive flavors::

If you haven’t already found these pints in your local grocery, use Hudsonville Ice Cream’s Scoop Locator to find where to grab them for your next ice cream craving. What are you waiting for? Go grab a pint or two!

This pie is not hard to make but it does require a little ahead prep since you have to freeze the layers before enjoying. If you are short on time, you can make the graham crust, cherry layer, and ice cream layer the day before and then the day of you’ll want to top the fudge, freeze, and top with whipped cream right before serving. I love making a simple homemade whip to serve on top but you could also buy a store-bought one if you are looking for a short cut.

If you’d rather make this completely dairy-free, you could swap in coconut cream for the fresh whipped cream!

Cherry Fudge Ice Cream Pie

Ingredients

Chocolate Graham Cracker Crust:

8 Tbsp butter melted
7 oz chocolate graham crackers

Filling:

1 1/2 cups pitted cherries
2 Tbsp sugar
1/4 cup water
2 pints Hudsonville Cherry Fudge Dairy Free Pints

Chocolate Sauce

8 oz semi-sweet chocolate chips + more for topping chopped small
1 cup heavy cream
1 Tbsp corn syrup

Whipped Cream:

2 cups heavy creamy

Instructions

Chocolate Graham Cracker Crust:

Preheat oven to 350 degrees.

Filling:

In a food processor, pulse graham cracker cookies until finely ground. With the food processor running, stream in the melted butter until completely combined with the cookies. Press evenly into a 9-inch pie dish and bake for 10 minutes. Remove from oven and set aside to cool.
Meanwhile, add cherries, 2 Tbsp sugar, and water into a small saucepan and cook over medium heat, stirring often, until syrupy (about 15 minutes). Remove from heat and let cool.
Add the cream to a small saucepan over medium heat and let warm just until it starts to simmer around the edges. Remove from heat and stir in chocolate and syrup. Whisk until completely incorporated and a glossy ganache has formed. Set aside to cool for at least ten minutes.
Once everything has cooled, spread half of the cherry mixture into the pie pan and then use a spatula to evenly spread 2 points of Hudsonville Cherry Fudge Dairy-Free Ice Cream over that. Top with half the fudge and spread fudge evenly over the top (I stopped the spread of the fudge a few inches from the crust so you can see the ice cream but you can cover the whole pie if you’d like).
Transfer to the freeze and let freeze for at least 3 hours.
When ready to serve, whip the remaining heavy cream on high in a stand mixer with the whisk attachment until it’s reached a whipped cream consistency (I’d start checking at two to three minutes).
Pile the whipped cream high on the Cherry Fudge Ice Cream Pie, drizzle with remaining cherries, and sprinkle with chocolate shavings. Serve right away.