If you’re looking for a fast and easy gluten free dessert recipe, this gluten free cherries jubilee is it! Cherries Jubilee is traditionally made with vanilla ice cream. My husband enjoyed his with homemade rocky road instead. Use whatever you enjoy. Learn this super easy recipe for gluten free cherries jubilee, my favorite brand of gluten free maraschino cherries, cherry pie filling, and a wonderful ice cream recipe. This recipe may be made with fresh cherries, canned filling, or gluten free maraschino cherries.
Links You May Need:
Chocolate Ice Cream Recipe See the notes/tips section for Rocky Road version.
LorAnn Oils Cherry Emulsion (Optional)
Homemade Rocky Road Ice Cream Note:
When I made the rocky road version for my husband, I didn’t have any heavy whipping cream on hand (which is rare for me). So, I use evaporated milk instead and it turned out quite tasty! I’m not a rocky road ice cream fan but thoroughly enjoy it, even without the cherries jubilee. The amount of eggs in the recipe is also the key.
Is Modified Food Starch in Cherry Pie Filling Gluten Free?
Comstock cherry pie filling ingredients are: Cherries, Water, Liquid Sugar (Sugar, Water), Food Starch-Modified, Erythorbic Acid (to Promote Color Retention), Artificial Color (Red 40).
Modified Food Starch in the United States is usually made of corn and/or potatoes. Wheat is sometimes in modified food starch, but if it does, you will see an allergy warning on the label reading, “Contains wheat.”
Does All of the Alcohol Cook Out of This Recipe?
The quick answer is no. From what I have read, alcohol slowly cooks out. The longer you cook the sauce, the more the alcohol evaporates. However, every drop is not gone. You’d have to cook the cherries until they were soft and mushy probably for it all to evaporate.
This recipe is available to everyone.
Easy Gluten Free Cherries Jubilee
Ingredients
- 4 scoops gluten free vanilla ice cream (store-bought or a homemade recipe above)
- 1 cup gluten free cherry pie filling Comstock or Wilderness (or see notes below for homemade cherry pie filling
- 1/8 teaspoon Cherry Emulsion LorAnn Oils (optional)
- 2 tablespoons gold rum (or substitute the cherry flavoring and rum with gluten-free cherry liqueur)
Instructions
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In a 12-inch skillet over medium-high heat, whisk together the cherry pie filling and juice until hot.
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Push the mixture onto one side of the skillet and remove the skillet from the heat. Add the rum on the empty side of the skillet; stir.
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Return to the heat and once the alcohol heats up, it will flambe (flame up). Continue to stir until the flames go out, COMPLETELSometimes you cannot notice them when they are really low. So, be sure the flames are out prior to serving.
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Scoop out some ice cream and serve the cherries on top or with some sauce or you can place them around the ice cream. (Traditionally, it goes on top, but if my ice cream is already soft, I prefer to serve it on the side or around the scoop.)
Tips
*Traditional Version Using Fresh Cherries:
In a 12-inch skillet, whisk together 1/2 cup brown sugar (or demerara/natural) and 1 tablespoon arrowroot powder. Pour in the 1/2 cup juice and stir until sugar dissolves. Add fresh cherries or gluten free maraschino cherries and continue with the flambe step.
*****Allergens in this recipe will vary depending upon the pie filling brand that you use.*****