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Cherry Ice Cream Cake Recipe
|Heavy whipping cream||2⁄3 Cup (10.67 tbs)|
|Milk chocolate chips||11 Ounce (1 Package)|
|Vanilla extract||1 Teaspoon|
|Cherry ice cream/Cherry vanilla ice cream||2 Pint, softened, divided|
|Crushed shortbread cookies||3 Cup (48 tbs), divided|
|Vanilla ice cream||1 Pint, softened|
|Ice cream cake||1 , softened (For Serving)|
Serving size: Complete recipe
Calories 8792 Calories from Fat 4614
% Daily Value*
Total Fat 527 g810.7%
Saturated Fat 299.9 g1499.4%
Trans Fat 0 g
Cholesterol 1540.6 mg
Sodium 3987.9 mg166.2%
Total Carbohydrates 965 g321.6%
Dietary Fiber 4.4 g17.4%
Sugars 570.2 g
Protein 92 g183.2%
Vitamin A 310.2% Vitamin C 20.9%
Calcium 187.4% Iron 2.7%
*Based on a 2000 Calorie diet
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.