Cherry Pie Ice Cream

VGVDF

Scoops of our Vegan Cherry Pie Ice Cream on a sugar cone

Yes, this is real life. Cherry pie, in ice cream, 100% vegan.

Who’s with me?!

Homemade Vegan Cherry Pie

I was inspired to create this recipe after making a cherry ice cream for the cookbook (yay!) and the results were fabulous.

The pie concept came in because, America. Plus, the 4th of July is right around the corner and everyone needs a vegan dessert to bring to their cookouts to wow all their friends, am I right?

Rich and creamy Vegan Cherry Pie Ice Cream churning in an ice cream maker

I’m sure you’re wondering, do you actually bake a pie for the filling? Yes!

But it stays within the 10 ingredient limit and takes place while the ice cream base is chilling. It’s borderline sorcery, I know. Just trust me on this.
Pan with Vegan Cherry Pie Ice Cream for a summer dessert

This recipe is simple, requiring just 10 basic ingredients:

Cherries
Maple Syrup
Cane Sugar
Cashews
Coconut Milk
Coconut Oil
Vanilla
Sea Salt
All-Purpose Flour
Vegan Butter (or more coconut oil)

Bonus? It actually comes together quite quickly (~3 hours total + freezing), thanks to a shortcut I include for chilling the ice cream base.

Grabbing a scoop of Cherry Pie Ice Cream for a 4th of July Vegan Dessert

So, what does it taste like? Just like the name suggests – cherry pie swirled into rich, vanilla ice cream! It’s:

Creamy
Perfectly sweet
Swirled with cherries
Packed with real pie crust
Decadent
Easy
& Seriously delicious

I think this is the perfect dessert to make this summer when cherries are at their peak flavor and sweetness. Take it along to 4th of July celebrations, pool parties, and pretty much all summer gatherings.

If you try this recipe, let us know how it goes! Leave a comment and rate it, and don’t forget to take a picture and tag it #minimalistbaker on Instagram! We love seeing what you come up with. Cheers!

Plate with scoops of Vegan Cherry Pie Ice CreamTriple scoop homemade Vegan Cherry Pie Ice Cream on a sugar cone

Cherry Pie Ice Cream

Seriously decadent Vegan Cherry Pie Ice Cream made with just 10 ingredients using simple methods! Real pieces of cherry pie filling and crust swirled throughout.
Author Minimalist Baker
Print
Scoops of Cherry Pie Ice Cream topped with a fresh cherry
4.6 from 5 votes
Prep Time 2 hours
Cook Time 50 minutes
Total Time 2 hours 50 minutes
Servings 12 (1/3-cup servings)
Course Dessert
Cuisine Vegan
Freezer Friendly 1 Week
Does it keep? Store in freezer.

Ingredients

ICE CREAM

  • 1 1/2 cups raw cashews (soaked in cool water for 4-6 hours or overnight, or 1 hour in very hot water, then drained)
  • 1 13.5-ounce can full-fat coconut milk (sub light with less creamy results)
  • 3 Tbsp melted coconut oil or olive oil
  • 1/4 cup maple syrup or agave nectar
  • 1/4 cup organic cane sugar (or sub maple syrup)
  • 1 tsp pure vanilla extract
  • 1 pinch sea salt

CHERRY FILLING

  • 3 cups sweet red cherries (pitted and halved // fresh or frozen)
  • 1-2 Tbsp water or orange juice
  • 1-2 Tbsp maple syrup, organic cane sugar, or coconut sugar (to taste)
  • 1 Tbsp flour (for thickening // or sub arrowroot or cornstarch)

PIE CRUST

  • 1 1/4 cups all-purpose flour
  • 1/4 tsp sea salt
  • 6 Tbsp vegan butter (or semi-firm refined coconut oil that’s scoopable - see notes if liquid)
  • 2-4 Tbsp ice cold water

Instructions

  • The night before, be sure to soak your cashews and place your ice cream maker bowl in the freezer to chill.
  • To a high speed blender add soaked, drained cashews, coconut milk, oil, maple syrup, cane sugar, vanilla, and sea salt. Blend until creamy and smooth, scraping down sides as needed.
  • Taste and adjust sweetness as needed, adding more cane sugar or maple syrup if desired - I found 1/4 cup maple syrup and 1/4 cup + 1 Tbsp cane sugar to be perfect (amounts as original recipe is written // adjust if altering batch size).
  • Transfer to a mixing bowl and cover. Freeze for 1 1/2 hours to chill.
  • While the base is chilling, prepare cherry compote by adding cherries, water or orange juice, maple syrup or sugar, and flour to a small saucepan and bringing to a simmer over medium heat.
  • Use a wooden spoon to smash cherries and stir to incorporate. You want to break them down quite a bit so the ice cream scoops easier later on. Turn heat to low and let simmer for 3-5 minutes, or until it resembles cherry pie filling. Remove from heat - set aside.
  • Preheat oven to 350 degrees F (176 C).
  • Prepare crust by adding flour and salt to a blender or food processor (or a mixing bowl). Pulse (or whisk) to combine. Then add cold butter or semi-firm coconut oil and pulse (or use a fork/pastry cutter to mix) until it resembles wet sand, scraping down sides as needed.
  • Add cold water 1 Tbsp at a time, intermittently mixing, until a loose dough is formed. Transfer to a floured surface and form into a 1-inch thick disc with your hands, handling as little as possible.
  • Dust the top of the dough and rolling pin and roll into a large, thin circle the shape of your pie pan, adding more flour as needed.
  • Gently roll the dough onto the rolling pin from one end to another and transfer to a pie pan (mine is 9 inches, but any similar size will do).
  • Drape and form into the pan and crimp the edges, not worrying about appearance as it will be crumbled anyway. Add cherry pie filling and bake on the center rack of your 350 degree oven for 44-47 minutes, or until the filling is bubbly and the crust is golden brown. Set aside to cool.
  • Assemble your chilled ice cream maker and pour in the chilled ice cream batter. Also add the equivalent of 1 slice of pie with crust (amount as original recipe is written // adjust if altering batch size), crumbling a little. Do this at the beginning of churning to impart more flavor into the base. Then churn until creamy and thick and resembles soft serve - about 20 minutes.
  • In the last 30 seconds of churning, add in the desired amount of remaining pie, crumbling as you add it to ease scooping later. (NOTE: Know that the more pie you add, the more difficult it can be to scoop since the texture becomes more chunky. As an option, you could reserve some to serve with the ice cream instead of adding it to the base.)
  • Reserve about 1/4 cup (amount as original recipe is written // adjust if altering batch size) of the crust for serving, if desired. Churn until just incorporated, then turn off machine.
  • Enjoy immediately as soft serve, or transfer ice cream to a freezer-safe container and smooth flat with a spoon.
  • Cover securely and freeze for 4-5 hours or until firm. Before scooping, set out for 20-30 minutes to soften and use a hot scoop to ease the scooping process. I found this ice cream easier to scoop into balls rather than in rows, since the crust and cherries form little chunks in the ice cream. The extra work is worth the effort!
  • Serve with additional pie crust crumbles and a fresh cherry on top (optional) or coconut whipped cream. Keeps in the freezer for up to 1 week, though best within the first few days.

Notes

*If your coconut oil is too liquid, simply measure out listed amount and refrigerate until a fingerprint remains when pressed - about 30 minutes (~10 minutes in freezer).
*For a slightly tart edge, add the juice of 1 lemon (amount as original recipe is written // adjust if altering batch size) when blending the ice cream batter.
*Nutrition information is a rough estimate.

Nutrition (1 of 12 servings)

Serving: 1 one-third-cup servings Calories: 334 Carbohydrates: 36 g Protein: 4.6 g Fat: 19 g Saturated Fat: 8.6 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 117 mg Fiber: 1.1 g Sugar: 10 g

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  1. Maria says

    Just tried this and found that the mixture was too cold / thick (or both) and our ice cream maker couldn’t mix it. Tastes nice though and recipe worked well other than this.

  2. Whitney says

    Hello,
    I made the base exactly as the recipe says but the mixture came out quite thick and the icecream didn’t have a good texture because of how thick it turned out. Would adding water to the base, crystallize the icecream? Any suggestions on what to do? Thank you :)

  3. Kayla Werner says

    I have a cherry tree but it’s sour. Anything you would recommend to add to this recipe because of this reason?

  4. Elizabeth says

    I think I know what I did wrong. I saw on another recipe of yours, it says to blend for 3-4 minutes. I only blended for like 30 seconds so it doesn’t look like ice cream. But it tastes great. I have a half a pie left so tomorrow I’ll retry it

  5. Hilary says

    Hi Dana – this looks amazing! Wondering if there are any changes you’d make to the recipe if I were to use rainier cherries. Thanks!

  6. Kathleen says

    Hi. I’m wondering if you used dark sweet cherries (Bing) or tart pie cherries (Montmorency). The picture of your pie actually looks like a combination of both. Thanks for your help (and the great recipes:).

  7. Jessica says

    I’m not sure what happened here, but it hardly turned out like ice cream. In fact it kind of tastes exactly like the cheesecake recipe but with cherry pie in it. Luckily, I only used 1/2 the pie for this recipe so I can make a batch of soy milk vanilla ice cream to try again.

    • Elizabeth says

      what do you suppose she did wrong here, Dana? Because I want to give this a try today. I’m also wondering how much cherry pie I will likely be adding during the last 30 seconds of churning. I don’t wanna mess this up as this is my first time making vegan ice cream

  8. Kristi says

    That looks amazing! I am allergic to cashews- I see cashews used in so many vegan recipes. Any suggestion for a substitute?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I would recommend going all coconut milk. Totally ditch the cashews and do 2 cans full fat (very important) coconut milk. In my experience, an ice cream maker yields the best texture. Best of luck!!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It won’t work as well, but it’s doable. Just set in the freezer and whisk/stir every hour for 4-6 hours to incorporate air and keep it light. Good luck!

  9. Sarah | Well and Full says

    These photos are AMAZING, Dana! Look at the texture of that ice cream…. it’s SO CREAMY AND LUSCIOUS :) :)

  10. Nicole @ Biscuits & Bluegrass says

    i was on the hunt for ways to use up cherries this summer, and i can’t think of a better way than cherry pie ice cream! the ice cream looks gorgeous, i can’t wait to make this myself.

  11. Emily says

    Your ice cream recipes are amazing! I’m looking to get an ice cream maker, but I can’t decide between a Kitchenaid attachment and a stand alone machine. Any recommendations?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I’ve never worked with an attachment, so I’d have to recommend a stand alone machine based off of experience. But do whatever works best for you and your kitchen!

  12. Bridy says

    Cherries will be on my grocery list this week!
    I will be making it gluten free. I will let you know how it turns out.

  13. Rachel @ athletic avocado says

    so creative! I love how you actually made a crust crumble for this too! Thanks for sharing :)

  14. Rosanna says

    Wow, having had to give up dairy in the last 6 months there’s been a big ice cream shaped hole in my life!
    I can’t wait to try this.

  15. Alanna says

    I was halfway through the post when I remembered that this ice cream is vegan! It looks so perfectly creamy, I just plain forgot. I have a pie-like thing in the oven right now and the scent of the crust baking combined with the photo of that crust-laced confection is making me hangry! High fives lady!!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You’re too sweet! What kind of heavenly pie are you baking? Wish I could come ova and sample that thang. High fives right back!

  16. Anne says

    Omg I can’t believe that you did this. Cherries + Pie in ice cream = heaven, or I don’t know what I’m talking about.
    Your pictures are gorgeous!

  17. Kaitlin @ Heaps of Me says

    Pazroozing bloglovin’ while my black bean tortilla soup is cooking up;) This looks TO DIE FOR. Thank you for making my plant based transition so easy and SO delicious.
    Xx

  18. Colleen says

    Seriously? Just stumbled across you via instagram. Beautiful photography and as a mother of 4, love the concept – quick and clean. Awesome.

  19. Brittany says

    I’m dying over how delicious this looks! Please come to my 4th of July cookout and bring this. :)

  20. Annaliese says

    Looks amazing!!! I wish I could not always eat all the cherries I buy at the store before I get home/unpacking groceries. If I ever do, this is for sure at the top of the list to try! I love that you actually baked a pie, and smashed it up for the ice cream…amazing!!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      The struggle is real. Half of the cherries are gone while I’m putting away the groceries!

  21. Michele @ Two Raspberries says

    I’m drooling over this! your ice cream creations amaze me seriously I envy you! I have not yet tried making my own ice cream…YET! but every time you post an ice cream recipe I ask myself why the heck haven’t I just gotten one yet! lol ;-) anyways this flavor must have been to-die-for! probably gonna be my first flavor try when I finally make my own! well either this or your mint brownie one…. ! ;-) YUM pinned of course! ;-)

  22. Amanda @ Sweets and Greens says

    I had to read through this a couple of times – you mean the pie is swirled through the ice cream! Woah, that’s ingenious. Love it.

  23. Kathryn - The Scratch Artist says

    Absolute favorite dessert = pie. Absolute favorite pie = cherry. Absolute favorite thing to eat with pie = ice cream. Absolute favorite blog = minimalist baker!
    :-)

  24. Rosanna says

    Two of my most favorites things.. Cherries and ice cream !!! Can it get any better? Your pictures are to die for..

  25. Traci | Vanilla And Bean says

    Yum, yum, YUM, Dana! I love how you included the whole DING DANG DONG pie in your recipe! Genius, girl! Nothing like homemade ice cream in the summer! Delicious!

  26. Jennifer Harmon {Peppers and Peaches} says

    This is the best thing I’ve seen all day. My mind is a whirl with all the delicious possibilities! Pie in ice cream?!?! Phenomenal recipe…just amazing.

  27. Tori@Gringalicious.com says

    Can this even be real? I just want you to know that you are making all of my ice cream dreams come true right now!

  28. Leah @ Grain Changer says

    Dedication to GREAT dessert = baking a pie just to add it to ice cream. LOVE! I HAVE to try this ASAP.

  29. Eve @ Baking the Day says

    Oh. My. Gosh.
    This looks so amazing and it is vegan! It seriously looks gorgeous with the pink swirls from the cherries and the crumbly pie crust. Plus, the vanilla ice cream base looks so creamy and decadent!

  30. Sarah @ Making Thyme for Health says

    I hate using this word but it’s the only thing I can think of to describe this ice cream: EPIC!

  31. Sydney | Modern Granola says

    I would have never thought to actually bake a pie and put it in ice cream, but it makes a lot of sense! I’m sure this will be the belle of 4th of July balls everywhere! Great idea!
    xx Sydney

  32. Justine | Slice of Kitchen Life says

    Wow, I just love that first picture, it looks so delicious! I’m loving the new site tweaks too, very clean & fresh!

  33. Ana | Espresso My Kitchen says

    Dana your creations always look so amazing. Cherry + real pie crust sounds pretty awesome!

  34. Anna says

    your recipes just get better and better every day!!! this summer I’ll be very busy trying them all :D