Cherry Ice Cream Cake Recipe
Ingredients
| Heavy whipping cream | 2/3 Cup (16 tbs) | |
| Butter | 2 Tablespoon | |
| Milk chocolate chips package | 1 | |
| Vanilla extract | 1 Teaspoon | |
| 2 pints cherry or cherry vanilla ice cream, softened, divided | ||
| Shortbread cookies | 3 Cup (16 tbs), crushed (ICE CREAM CAKE:) | |
| Vanilla Ice Cream | 1 Pint, softened (ICE CREAM CAKE:) | |
Directions
In a small saucepan, heat the cream and butter over low heat until butter is melted; remove from the heat.
Add the chocolate chips; let stand for 1 minute.
Whisk until the 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.x 3-in.loaf pan with plastic wrap.
Spread 1 pint cherry ice cream into the prepared pan; sprinkle with 1 cup cookie crumbs.
Top with the vanilla ice cream.
Freeze for 20 minutes or until firm.
Spread with 3/4 cup chocolate sauce; freeze for 20 minutes.
Top with the 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 the dessert from freezer 10 minutes before serving.
Using plastic wrap, remove dessert from pan; discard plastic wrap.
Press remaining cookie crumbs into the sides.
Using a serrated knife, cut into 12 slices.
Warm the reserved sauce in a microwave; serve with ice cream cake.
Add the chocolate chips; let stand for 1 minute.
Whisk until the 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.x 3-in.loaf pan with plastic wrap.
Spread 1 pint cherry ice cream into the prepared pan; sprinkle with 1 cup cookie crumbs.
Top with the vanilla ice cream.
Freeze for 20 minutes or until firm.
Spread with 3/4 cup chocolate sauce; freeze for 20 minutes.
Top with the 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 the dessert from freezer 10 minutes before serving.
Using plastic wrap, remove dessert from pan; discard plastic wrap.
Press remaining cookie crumbs into the sides.
Using a serrated knife, cut into 12 slices.
Warm the reserved sauce in a microwave; serve with ice cream cake.
Chef
