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.)
Reviews
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I loved this cake! I used a 9 inch springform and put some of the crumbs on the bottom, then 2 pints of Ben and Jerry's Cherry Garcia on the bottom, then a layer of 1/2 the chocolate sauce, then a layer of 2 pints of haagen daz vanilla, then another pint of Cherry Garcia. then the rest of the chocolate sauce. The next day, I pulled it from the freezer and piped chocolate cool whip around the edges since they were not real pretty and decorated the top. Then I pressed the rest of the cookie crumbs into the sides and put it back in the freezer on a cookie sheet covered with foil til it was time to serve. My layers didn't stick together with the crumbs in between when I went to serve the cake the first time I made it, so I avoided that the second time. Great cake though. Note: To soften the super premium ice cream to spread into layers, I put it in my stand mixer with the paddle attachment til it was a spreadable consistency. This way it didn't get melted and form ice crystals.
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