Black Forest Ice Cream Pie

black forest ice cream pie

Recipe by Jackie Newgent, RDN

  • 8Servings


  • 6 oz. chocolate wafer cookies (about 30)
  • 5 tbsp. salted butter, melted
  • 1/2 cup sugar
  • 1 lb. frozen pitted sweet cherries
  • 2 tsp. orange liqueur
  • 4 cups chocolate ice cream, softened


In food processor, finely grind cookies; pulse in butter and 1/4 cup sugar. Press into 9-inch pie dish. Bake at 350° until firm, about 10 minutes; let cool. In pot, cook cherries and remaining 1/4 cup sugar over medium heat, stirring often, until syrupy, about 15 minutes. Stir in liqueur; chill. Spread half of cherry mixture in crust; top with ice cream. Freeze for 3 hours. Serve with remaining cherry mixture.