Ingredients
1 quart vanilla ice cream, softened
9 inches graham cracker crust
1 (10 ounce) jar maraschino cherries, drained
2 (1 1/2 ounce) packages peanut butter cups, chopped
Method
Sources
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Recipe1M+
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Grade A bourbon vanilla beans for custards, ice cream, extracts
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Pure vanilla extract — everyday baking, custards, frosting
Aromatic tree resin — Greek/Turkish ice cream, bread, pastries
Black sesame paste — ice cream, tangyuan, smoothie bowls
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Grade A bourbon vanilla beans for custards, ice cream, extracts
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Pure vanilla extract — everyday baking, custards, frosting
Aromatic tree resin — Greek/Turkish ice cream, bread, pastries
Black sesame paste — ice cream, tangyuan, smoothie bowls
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following package directions, drizzle half of the ice cream topping over crust and gently spread to coat bottom and sides. freeze until firm. meanwhile, set aside six cherries for garnish and chop remaining cherries. in large bowl, combine ice cream and chopped cherries. spread into prepared crust. sprinkle with peanut butter cups and then drizzle with remaining ice cream topping. garnish with reserved cherries. cover and freeze for 2 hours or until firm. remove from freezer 15 minutes before serving.