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Cherry Ice Cream Cake

Cherry Ice Cream Cake
A friend shared this recipe, which has become an all-time favorite of mine. It's so versatile—I've substituted different cookies (macaroons or chocolate chip) ice cream and chips with delicious results. —Kathy Kittell, Lenexa, Kansas (Reader used crisp Italian macaroons instead of shortbread cookies.)
12 ServingsPrep: 20 min. + freezing

Ingredients

  • 2/3 cup heavy whipping cream
  • 2 tablespoons butter
  • 1 package (11 ounces) milk chocolate chips
  • 1 teaspoon vanilla extract
  • ICE CREAM CAKE:
  • 2 pints cherry or cherry vanilla ice cream, softened, divided
  • 3 cups crushed shortbread cookies, divided
  • 1 pint vanilla ice cream, softened

Directions

  • In a small saucepan, heat cream and butter over low heat until butter
  • is melted; remove from the heat. Add chips; let stand for 1 minute.
  • Whisk until 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. loaf pan with
  • plastic wrap. Spread 1 pint cherry ice cream into prepared pan;
  • sprinkle with 1 cup cookie crumbs. Top with vanilla ice cream.
  • Freeze for 20 minutes or until firm.
  • Spread with 3/4 cup chocolate sauce; freeze for 20 minutes. Top with
  • 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 dessert from freezer 10 minutes before serving. Using plastic
© Taste of Home 2013

2 of 2

Cherry Ice Cream Cake (continued)

Directions (continued)

  • wrap, remove dessert from pan; discard plastic wrap. Press remaining
  • cookie crumbs into sides. Using a serrated knife, cut into 12
  • slices. Warm reserved sauce in a microwave; serve with ice cream
  • cake. Yield: 12 servings (1-1/4 cups sauce).
Nutrition Facts: 1 slice with scant 2 tablespoons sauce equals 526 calories, 32 g fat (18 g saturated fat), 86 mg cholesterol, 187 mg sodium, 52 g carbohydrate, 2 g fiber, 7 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013