Cherry Ice Cream Cake
|Heavy whipping cream||2⁄3 Cup (10.67 tbs)|
|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)|
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.