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Chocolate-Cherry Ice Cream Cake

O say can you see this amazing dessert at your next gathering? I make it ahead of time and keep it in the freezer, wrapped in foil, for a week or so before serving.—Scarlett Elrod, Newnan, Georgia
  • Total Time
    Prep: 30 min. + freezing
  • Makes
    12 servings

Ingredients

  • 1-1/2 cups Oreo cookie crumbs (about 15 cookies)
  • 2 tablespoons butter, melted
  • 4 cups cherry ice cream, softened if necessary
  • 8 Oreo cookies, coarsely chopped
  • 1 cup miniature semisweet chocolate chips, divided
  • 4 cups fudge ripple ice cream, softened if necessary
  • Sweetened whipped cream, optional
  • 12 fresh sweet cherries

Directions

  • Preheat oven to 350°. In a small bowl, mix cookie crumbs and butter. Press onto bottom and 1 in. up sides of a greased 9-in. springform pan. Bake 8-10 minutes or until firm. Cool on a wire rack.
  • Spread cherry ice cream into crust; freeze, covered, until firm. Layer with chopped cookies and 1/2 cup chocolate chips. Spread fudge ripple ice cream over chocolate chips. Sprinkle with remaining chocolate chips. Freeze, covered, 8 hours or until firm.
  • Remove cake from freezer 10 minutes before serving; carefully loosen sides from pan with a knife. Remove rim from pan. If desired, serve with whipped cream. Top with cherries.

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