Ingredients
Method
- Prepare the Crust: Combine crushed graham crackers and melted butter until crumbly but sticky
- Pack the mixture into a 9-inch springform pan using a flat dish
- Chill in refrigerator for 20 minutes
- Scoop vanilla ice cream into the chilled crust, smoothing with an offset spatula
- Freeze for 30 minutes until semi-firm
- Pour cherry pie filling over the ice cream layer in a zebra pattern
- Top with chocolate ice cream, smoothing the surface
- Drizzle with salted caramel glaze if desired
- Return to freezer for full setting (at least 4 hours)
Nutrition
Notes
Chill the crust for at least 20 minutes to firm it up
Use cold ingredients and utensils to prevent melting
A hot spatula warms the top slightly for smoother application
Line the pan with parchment paper for easier serving
If using gluten-free graham crackers, ensure other ingredients are allergen-compatible
The crust can soften if not chilled first—refrigerate the pan briefly during assembly
Use cold ingredients and utensils to prevent melting
A hot spatula warms the top slightly for smoother application
Line the pan with parchment paper for easier serving
If using gluten-free graham crackers, ensure other ingredients are allergen-compatible
The crust can soften if not chilled first—refrigerate the pan briefly during assembly