Berries And Cherries Ice Cream Cake Recipes

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BERRIES-AND-CHERRIES ICE CREAM CAKE



Berries-and-Cherries Ice Cream Cake image

Talk about a slice of heaven! Chocolate wafers, cherry ice cream, and vanilla ice cream doctored with fresh cherries and berries are layered into a spectacular cake. It's finished with a generous drizzle of dark chocolate, which hardens into an irresistible shell after a turn in the freezer.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 6h

Yield Makes one 9-inch round cake

Number Of Ingredients 11

6 ounces vodka
2/3 cup sugar
5 ounces fresh sweet cherries (1 cup), pitted and halved, plus more for serving (optional)
9 ounces fresh berries (1 1/2 cups), such as raspberries and blackberries, plus more for serving (optional)
9 ounces chocolate wafers, such as Nabisco Famous
4 tablespoons unsalted butter, melted
Kosher salt
1 pint cherry ice cream
1 1/2 cups heavy cream
1 pint vanilla ice cream
5 ounces semisweet chocolate

Steps:

  • Combine vodka and 1/3 cup sugar; gently stir in cherries and berries. Let stand 2 hours, stirring occasionally; or refrigerate, covered, up to 12 hours. Strain (reserving syrup for another use).
  • Pulse wafers in a food processor until finely ground. Add butter and 1/2 teaspoon salt; pulse until mixture has the texture of wet sand. Press half of mixture into the bottom of a 9-inch springform pan; freeze until firm, about 30 minutes.
  • Temper cherry ice cream in the refrigerator until it has the texture of soft-serve, about 20 minutes. Meanwhile, beat cream with remaining 1/3 cup sugar to soft peaks. Stir two thirds of whipped cream (refrigerate the remainder) into cherry ice cream just to combine. Pour ice cream mixture over crust; smooth top and freeze until firm, about 1 hour.
  • Top with remaining crumb mixture; press to lightly pack. Freeze 20 minutes. Meanwhile, temper vanilla ice cream in the refrigerator about 20 minutes, then stir into remaining whipped cream just to combine. Fold in half of cherry-berry mixture. Spread over crumb mixture, smooth top, and sprinkle with remaining berry-cherry mixture. Cover and freeze at least 4 hours and up to 2 days.
  • Melt chocolate in a heatproof bowl set over (not in) a pot of boiling water. Let cool until no longer hot but still pourable, about 10 minutes. Run a thin-bladed knife between cake and sides of pan to loosen; remove sides. Run knife between bottom of cake and pan; transfer to a cake plate. Drizzle chocolate evenly over cake; top with whole cherries and berries.
  • Return to freezer until chocolate hardens, 2 to 3 minutes; or freeze, loosely covered, up to 8 hours. Slice into wedges using a sharp knife dipped in hot water (if cake is too firm to slice, let temper in the refrigerator 10 to 15 minutes first).

BERRIES AND CREAM ICE CREAM CAKE WITH CHOCOLATE CHIP COOKIES



Berries and Cream Ice Cream Cake with Chocolate Chip Cookies image

Strawberries get tossed with sugar and bourbon and are layered over chocolate chip cookies and then covered with strawberry and vanilla ice creams and frozen.

Provided by Food Network Kitchen

Time 5h

Yield 8-10

Number Of Ingredients 11

Unsalted butter, for buttering the pan
8 to 10 chocolate chip cookies
1 1/2 cups mixed fresh berries
1 tablespoon granulated sugar
1 tablespoon bourbon
4 cups (1 quart) strawberry ice cream, softened
4 cups (1 quart) vanilla ice cream, softened
2 cups heavy cream
2 tablespoons confectioners' sugar
1/2 teaspoon pure vanilla extract
Chocolate sauce, for drizzling

Steps:

  • Butter a 9-inch springform pan and line the bottom with a parchment circle. Cover the bottom of the pan with the cookies. Toss the berries with the sugar and bourbon in a medium bowl then layer them on top of the cookies.
  • Scoop the strawberry and vanilla ice creams onto the berry layer, packing it in tightly and alternating the scoops to create a marbled or checkerboard effect. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
  • Unmold the cake by running a knife around the edge, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
  • Add the heavy cream, confectioners' sugar and vanilla to a large bowl and whip with an electric mixer until soft peaks form. This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.
  • Frost the top and sides of the cake with the whipped cream frosting and drizzle with the chocolate sauce. If the cake begins to get too soft, put it back into the freezer for a few minutes.
  • Freeze another 1 1/2 to 2 hours or overnight. Before serving, let the cake sit at room temperature for about 20 minutes.

BERRY ICE CREAM CAKE



Berry Ice Cream Cake image

Provided by Food Network Kitchen

Time 5h50m

Yield 8 to 10 servings

Number Of Ingredients 17

Basic Chocolate Cake, recipe follows, baked and cooled
3 cups strawberry ice cream, softened
2 1/2 cups raspberries and/or quartered strawberries
1/4 cup sugar
3/4 cup cold heavy cream
1 teaspoon vanilla extract
Cooking spray
1 cup unsweetened cocoa powder (natural or Dutch process)
2 1/2 cups all-purpose flour
2 cups sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3 large eggs, at room temperature
3/4 cup vegetable oil
1/2 cup sour cream
2 teaspoons vanilla extract

Steps:

  • Assemble the cake: Place 1 cake layer on a platter; scoop the ice cream on top and spread it to the edge using an offset spatula. Top with the second cake layer, then run the spatula around the sides to smooth the ice cream. Freeze until firm, about 4 hours.
  • Make the topping: About 30 minutes before serving, remove the cake from the freezer and let stand at room temperature. Toss the berries and 3 tablespoons sugar in a bowl; set aside until ready to serve. Beat the heavy cream, the remaining 1 tablespoon sugar and the vanilla in a bowl with a mixer on medium speed until medium peaks form, 1 to 2 minutes. Spread on top of the cake. Top with the berries and their juices.
  • Preheat the oven to 350 degrees F. Coat two 9-inch-round cake pans with cooking spray and line the bottoms with parchment paper.
  • Whisk the cocoa powder and 1 1/2 cups boiling water in a medium bowl until smooth; set aside. Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl until combined. Add the eggs, vegetable oil, sour cream and vanilla and beat with a mixer on medium speed until smooth, about 1 minute. Reduce the mixer speed to low; beat in the cocoa mixture in a steady stream until just combined, then finish mixing with a rubber spatula. (The batter will be thin.)
  • Divide the batter between the prepared pans and tap the pans against the counter to help the batter settle. Bake until a toothpick inserted into the middle comes out clean, 30 to 40 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.

CHOCOLATE-CHERRY ICE-CREAM CAKE



Chocolate-Cherry Ice-Cream Cake image

Make this celebration cake ahead of time, so you can have a sweet surprise waiting in the freezer!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 9h45m

Yield 12

Number Of Ingredients 9

16 Oreo chocolate creme sandwich cookies
1/4 cup butter or margarine
1 quart (4 cups) cherry or cherry vanilla ice cream, softened
8 Oreo chocolate creme sandwich cookies, coarsely chopped
1 cup miniature semisweet chocolate chips
1 quart (4 cups) vanilla ice cream, softened
1/2 cup fudge ice-cream sauce
Sweetened whipped cream, if desired
12 fresh cherries with stems

Steps:

  • Heat oven to 350°F. Place 16 cookies in food processor. Cover and process until finely ground. Add butter; cover and process until mixed. Press in springform pan, 9x3 inches. Bake 8 to 10 minutes or until firm. Cool completely, about 30 minutes.
  • Wrap outside of springform pan with foil. Spread cherry ice cream over cooled crust. Freeze 30 minutes.
  • Sprinkle chopped cookies and 1/2 cup of the chocolate chips over cherry ice cream; press slightly. Spread vanilla ice cream over top. Drop fudge sauce over ice cream in small spoonfuls; swirl slightly into ice cream. Sprinkle with remaining 1/2 cup chocolate chips; press slightly. Freeze about 8 hours until firm.
  • To serve, let stand at room temperature 5 to 10 minutes. Carefully remove side of pan. Cut dessert into wedges. Top each wedge with whipped cream and cherry.

Nutrition Facts : Calories 410, Carbohydrate 48 g, Cholesterol 60 mg, Fat 4, Fiber 2 g, Protein 5 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 36 g, TransFat 1 g

CHERRY ICE CREAM CAKE



Cherry Ice Cream Cake image

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.)

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 12 servings (1-1/4 cups sauce).

Number Of Ingredients 8

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

Steps:

  • 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 : Calories 526 calories, Fat 32g fat (18g saturated fat), Cholesterol 86mg cholesterol, Sodium 187mg sodium, Carbohydrate 52g carbohydrate (32g sugars, Fiber 2g fiber), Protein 7g protein.

CHERRY CHEESECAKE FROZEN YOGURT



Cherry Cheesecake Frozen Yogurt image

This fruity frozen yogurt is packed with flavor -- Just stir, freeze, and scoop. If you don't care for cherries, you could add blueberries, strawberries, raspberries, or peaches. ENJOY!!!

Provided by Kristine Steen

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Time 4h25m

Yield 12

Number Of Ingredients 5

1 (8 ounce) package cream cheese, softened
1 cup white sugar
1 tablespoon lemon juice
3 cups plain Greek yogurt
2 cups pitted, chopped fresh cherries

Steps:

  • In a large bowl, mash the cream cheese with sugar until thoroughly combined; stir in the lemon juice, and mix in the yogurt, about a cup at a time, until the mixture is smooth and creamy. Mix in the cherries. Cover the bowl with plastic wrap, and chill until very cold, at least 4 hours.
  • Pour the mixture into an ice cream freezer, and freeze according to manufacturer's instructions. For firmer texture, pack the frozen yogurt into a covered container, and freeze for several hours.

Nutrition Facts : Calories 212.4 calories, Carbohydrate 23.3 g, Cholesterol 31.8 mg, Fat 11.7 g, Fiber 0.6 g, Protein 4.7 g, SaturatedFat 6.7 g, Sodium 87.8 mg, Sugar 22.2 g

HOT BERRIES 'N' BROWNIE ICE CREAM CAKE



Hot Berries 'n' Brownie Ice Cream Cake image

Allene Bary-Cooper, Wichita Falls, Texas writes, "This decadent dessert is a taste of Heaven. The hot mixed berry topping seeps through the brownie layer into the cool vanilla ice cream for a zippy chilled cake. Yum!"

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 24 servings.

Number Of Ingredients 17

1 package fudge brownie mix (13-inch x 9-inch pan size)
1/4 cup water
1/4 cup unsweetened applesauce
1/4 cup canola oil
2 eggs
1 carton (1-3/4 quarts) reduced-fat no-sugar-added vanilla ice cream, softened
BERRY SAUCE:
2 tablespoons butter
1/3 cup sugar
1/4 cup honey
2 tablespoons lime juice
1 tablespoon balsamic vinegar
1 teaspoon ground cinnamon
1/4 to 1/2 teaspoon cayenne pepper
1 quart fresh strawberries, hulled and sliced
2 cups fresh blueberries
2 cups fresh raspberries

Steps:

  • Prepare brownie mix using water, applesauce, oil and eggs. Bake according to package directions; cool completely on a wire rack., Crumble brownies into 1-in. pieces; sprinkle half into a 13-in. x 9-in. dish coated with cooking spray. Spread evenly with ice cream. Press remaining brownie pieces into ice cream. Cover and freeze for 1 hour or until firm., Remove from the freezer 5 minutes before serving. For sauce, in a large skillet, melt butter over medium heat. Stir in the sugar, honey, lime juice, vinegar, cinnamon and cayenne. Add berries; cook for 3-5 minutes or until heated through, stirring occasionally. Cut cake into squares; top with hot berry sauce.

Nutrition Facts : Calories 233 calories, Fat 9g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 140mg sodium, Carbohydrate 36g carbohydrate (24g sugars, Fiber 2g fiber), Protein 4g protein.

CHERRY COMPOTE



Cherry Compote image

Funny enough I didn't find a similar recipe here so I decided to post it. Serve over cheesecake.

Provided by Bethania

Categories     Fruit Filling Recipes

Time 45m

Yield 18

Number Of Ingredients 4

2 (14.5 ounce) cans pitted sour cherries, drained
1 cup white sugar
3 ½ tablespoons cornstarch
½ teaspoon lemon juice

Steps:

  • Combine cherries, sugar, and cornstarch in a saucepan over medium heat. Stir constantly and bring to a boil.
  • Reduce heat slightly and simmer until mixture becomes translucent, about 5 minutes.
  • Remove from the heat and stir in lemon juice. Let cool to room temperature before serving, 30 minutes to 1 hour. Store in the refrigerator.

Nutrition Facts : Calories 65.2 calories, Carbohydrate 16.6 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.4 g, SaturatedFat 0 g, Sodium 3.3 mg

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