Cherry Ice Cream Cake

Name: Cherry Ice Cream Cake
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 12 servings (1-1/4 cups sauce).
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

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.)

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 9x5-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 20 minutes or until firm.
Spread with 3/4 cup chocolate sauce; freeze 20 minutes. Top with remaining cherry ice cream; sprinkle with 1 cup cookie crumbs. Cover and freeze 4 hours. Transfer remaining sauce to a microwave-safe dish; cover and refrigerate.
Remove dessert from freezer 10 minutes before serving. Using plastic 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.

Nutrition Facts

1 slice: 526 calories, 32g fat (18g saturated fat), 86mg cholesterol, 187mg sodium, 52g carbohydrate (32g sugars, 2g fiber), 7g protein.

Originally published as Cherry Almond Ice Cream Cake with Milk Chocolate Sauce in Taste of Home June/July 2008

Reviews

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Jen72

Mar 29, 2009

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.