Description
Summer nights call for this irresistible Cherry Chocolate Ice Cream Cake, blending rich chocolate layers with luscious cherry swirls. Creamy, cool, and utterly indulgent, you’ll savor each luxurious bite of this crowd-pleasing dessert that promises pure deliciousness.
Ingredients
Scale
Main Ingredients:
- 1 quart chocolate ice cream, softened
- 1 quart vanilla ice cream, softened
- 1 1/2 cups cherry pie filling
Crust Ingredients:
- 2 cups chocolate cookie crumbs
- 4 tablespoons (60 milliliters) melted butter
Topping Ingredients:
- 1 cup (240 milliliters) heavy whipping cream
- 2 tablespoons (30 milliliters) powdered sugar
Instructions
- Pulverize chocolate sandwich cookies into fine crumbs and blend thoroughly with melted butter until uniformly moistened.
- Press the cookie mixture firmly and evenly across the bottom of a springform pan, creating a compact crust. Chill in the freezer to set the base for approximately 10 minutes.
- Remove the pan from the freezer and carefully spread a smooth, even layer of softened chocolate ice cream across the chilled crust, ensuring complete coverage.
- Return the cake to the freezer and allow the chocolate ice cream layer to firm up for roughly 30 minutes.
- Gently spoon cherry pie filling over the chocolate ice cream, distributing the vibrant fruit mixture in a consistent layer that covers the entire surface.
- Place the cake back in the freezer for an additional 15 minutes to help the cherry layer set slightly.
- Carefully spread softened vanilla ice cream over the cherry layer, creating a smooth and even surface.
- Freeze the cake for approximately 2 hours to ensure all layers are thoroughly set and firm.
- Whip heavy cream with powdered sugar until it forms stiff, glossy peaks that hold their shape.
- Delicately spread the whipped cream across the top of the cake, creating an elegant, billowy finish.
- Garnish the cake with delicate chocolate shavings, sprinkled evenly over the whipped cream topping.
- Return the cake to the freezer for a final hour to allow all components to solidify before serving.
Notes
- Use graham crackers or chocolate cookie crumbs for a more robust base that adds extra crunch and flavor to the dessert.
- Let ice cream sit at room temperature for 5-10 minutes before spreading to ensure smooth, even layers without tearing the crust.
- Substitute regular ice cream with dairy-free alternatives like coconut or almond milk ice cream for a vegan-friendly version.
- Prepare the cake up to 3 days in advance and keep frozen, allowing flavors to meld and making party prep easier.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 450
- Sugar: 30 g
- Sodium: 200 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 80 mg