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Recipe Summary

prep:
35 mins
freeze:
2 hrs
Yield:
4 quarts or 32 half-cup servings
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Chunky Cherry-Cobbler Ice Cream

Ingredients

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Directions

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  • Prepare Cherry Cobbler Crunch and let the mixture cool to room temperature before adding to ice cream.

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  • In a large saucepan stir together the sugar, pudding mix, and salt. Stir in cream. Cook and stir over medium heat until thickened and bubbly. Gradually stir about half of the mixture into the eggs. Return all mixture to saucepan. Reduce heat to low. Cook and stir 2 minutes more. Stir in vanilla, pie filling, and milk.

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  • Cover and chill mixture overnight.

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  • Pour into a 4- to 5-quart ice cream freezer. Add milk. Freeze according to manufacturer's directions.

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  • Remove dasher. Add the Cherry Cobbler Crunch and stir until mixed. Ripen ice cream. Makes 4 quarts or 32 half-cup servings.

Nutrition Facts (Chunky Cherry-Cobbler Ice Cream)

189 calories; total fat 7g; cholesterol 58mg; sodium 105mg; carbohydrates 29g; fiberg; protein 3g; vitamin a 292IU; vitamin c 1mg; calcium 61mg; iron 1mg.

Cherry Cobbler Crunch

Ingredients

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Directions

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  • In a medium mixing bowl, stir together rolled oats, all-purpose flour, packed brown sugar, and ground cinnamon. Stir in melted butter or margarine. Spread the crunch mixture in a shallow baking pan and bake in a 350 degree F oven for 18 minutes or until lightly browned, stirring once. Cool in pan on a wire rack.

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