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Cherry Ice Cream Cake

Chef.at.Home's picture
Ingredients
  Heavy whipping cream 2⁄3 Cup (10.67 tbs)
  Butter 2 Tablespoon
  Milk chocolate chips 11 Ounce (1 Package)
  Vanilla extract 1 Teaspoon
  Cherry ice cream/Cherry vanilla ice cream 2 Pint, softened, divided
  Crushed shortbread cookies 3 Cup (48 tbs), divided
  Vanilla ice cream 1 Pint, softened
  Ice cream cake 1 , softened (For Serving)
Directions

In a small saucepan, heat the cream and butter over low heat until butter is melted; remove from the heat.
Add the chocolate chips; let stand for 1 minute.
Whisk until the sauce is smooth.
Stir in vanilla.
Cool for 30 minutes, stirring occasionally.
Meanwhile, line the bottom and sides of a 9-in.x 5-in.x 3-in.loaf pan with plastic wrap.
Spread 1 pint cherry ice cream into the prepared pan; sprinkle with 1 cup cookie crumbs.
Top with the vanilla ice cream.
Freeze for 20 minutes or until firm.
Spread with 3/4 cup chocolate sauce; freeze for 20 minutes.
Top with the remaining cherry ice cream; sprinkle with 1 cup cookie crumbs.
Cover and freeze for 4 hours.
Transfer remaining sauce to a microwave-safe dish; cover and refrigerate.
Remove the dessert from freezer 10 minutes before serving.
Using plastic wrap, remove dessert from pan; discard plastic wrap.
Press remaining cookie crumbs into the sides.
Using a serrated knife, cut into 12 slices.
Warm the reserved sauce in a microwave; serve with ice cream cake.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Restriction: 
Vegetarian
Ingredient: 
Cherry

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