This cherry ice cream pie is a simple summertime sweet treat! If you use frozen cherries, the pie will have a fun purple hue.
Make Ahead Tip: Cover with foil and freeze for up to 1 week.
- 3 cups reduced-fat “light” vanilla ice cream, softened
- 1 1/4 cups chopped pitted fresh or frounceen cherries, divided
- One 9-inch chocolate-cookie pie crust
- 2 tablespoons mini chocolate chips
Gently combine the ice cream and 1 cup cherries in a large bowl. Transfer to the crust and garnish with the remaining 1/4 cup cherries and chocolate chips. Freeze until firm, at least 4 hours.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
272 calories; 12g total fat; 4g total saturated fat; 16mg cholesterol; 230mg sodium; 38g carbohydrates; 1g fiber; 5g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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