Remember the cherry pie filling I posted yesterday? Well I have a secret – I figured out how to scale it down for one serving. ONE serving. No leftovers. No sharing. Just you, a bowl, and a spoon. How awesome is that?! Top it with a little scoop of vanilla ice cream, resulting in a One Serving Cherry Pie Ice Cream Sundae. Best part is it takes no more than a half hour to make, from pitting to eating.
Most of the time, I cook and bake for myself. When I want dessert, I don’t want a whole cake or even six cupcakes. I want one serving all to myself, just enough to satisfy my sweet tooth but not go overboard because you know when you have two slices of cake, you end up eating both.
Ramekins are fun. Sometimes if I don’t feel like making anything, I’ll throw some chocolate chips into one, top with mini marshmallows, and broil until toasted. However, last year, I had some beautiful cherries to use up. I honestly don’t remember how or why, but I thought it would be a great idea to scale down cherry pie filling for one person. Good thing I took notes.
After you cook the pie filling, you can scoop it into a ramekin and eat it right away. Or if you are making it ahead of time, you can store in the ramekin then later throw it in the oven for about 15 minutes or until the juices start to bubble.
If you notice, there is no pie crust. I wanted a one person eat-it-now dessert, and I didn’t think the extra time to make a one-person pie crust was worth it. If you have pie dough handy, feel free to do a lattice on top and bake until golden (I’m guessing 10-15 minutes at 350F).
If you’re bummed about no crust, you can make a one-serving streusel, which I posted below. Cook the filling, put it into a ramekin, top with streusel, then bake for 15 minutes or until the juices bubble. The hardest part will be cutting the small amount of butter into the flour mixture, but I just use my fingers and kinda smoosh everything together.
Feel free to make this Cherry Pie Ice Cream Sundae with other juicy fruits and add complementing spices– peaches, apples, strawberries, raspberries.
Wouldn’t these Cherry Pie Ice Cream Sundaes be fun for your Fourth of July picnic? Scale up the recipe to feed a crowd (see my Homemade Cherry Pie Filling recipe to make a big jar), get a bunch of bowls, and have a sundae bar! Vanilla ice cream, chocolate ice cream, hot fudge sauce, sprinkles, nuts. Don’t forget the whipped cream!
Cherry Pie Ice Cream Sundae
This makes one serving, but feel free to scale it up and have a sundae party!
- 1 1/2 Tbsp water
- 1 1/2 Tbsp sugar
- Few drops of cherry juice (optional)
- 1 tsp cornstarch
- Few drops of almond extract
- Few drops of red food coloring
- 1/2 cup sour cherries, pitted (if using sweet, sub lemon juice for cherry juice)
- 1 small scoop vanilla ice cream
- Streusel (optional):
- 1 1/2 tsp flour
- 1/2 tsp sugar
- 1/8 tsp cinnamon
- 1/8 tsp nutmeg
- 1/2 Tbsp butter, chilled
- 2 tsp pecans, chopped
- If making the streusel, preheat the oven to 375F.
- In a small saucepan, combine water, juice, sugar, and cornstarch. Stir over medium heat until thickened and bubbly. Cook 2 more minutes then remove from the heat. Add almond extract and food coloring. Stir in the pitted cherries.
- Put the filling into a ramekin. If eating right away, top with the ice cream.
- If making the streusel, in a small bowl, stir together the flour, sugar, cinnamon, and nutmeg. Cut in the butter then stir in pecans. Sprinkle on top of the filling. Bake for 15 minutes or until the filling bubbles. Top with ice cream.
- If you’re not serving the filling right away, cover the ramekin with plastic wrap and store in the refrigerator. Warm it up in 375F oven for 15 minutes or until the filling bubbles. Top with ice cream.
Source: Adapted from Cherry Marketing Institute