Choco Cherry Ice Cream Cake Recipes

CHOCOLATE-CHERRY ICE-CREAM CAKE

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.

CHOCOLATE CHERRY ICE CREAM CAKE

Steps:

• Preheat the oven to 350F (180C). Grease and line a 8 inch (20cm) springform pan with parchment paper.
• In a bowl whisk eggs with sugar until well combined. Incorporate oil and rum extract. Sift the flour, salt and cocoa powder and whisk to fully incorporate.
• Pour the batter into the prepared pan.
• Add the pitted cherries on top and bake for 15-20 minutes until a toothpick inserted into the center comes clean or with a few moist crumbs attached.
• Let cool completely.
• In a large bowl whip cream until stiff peaks form. Mix in the sweetened condensed milk and vanilla extract until well combined. Fold in the mini chocolate rocks.
• Transfer the cake onto a serving platter.
• Add a cake ring around the cake and line with an acetate sheet.
• Pour the ice cream mixture over the cake. Smooth the top. Freeze for 6 hours or overnight to set completely.
• Place the cherries, sugar and lemon juice in a small saucepan and place over medium heat, bring to a boil and cook for about 5 minutes. Remove from heat and purée with a blender.
• Strain through a fine-mesh strainer and let cool.
• Before serving decorate the cake with fresh cherries and chocolate decorations and serve with cherry coulis. Enjoy!

CHOCOLATE CHERRY ICE CREAM CAKE

Steps:

• Heat oven to 350ºF. 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.

CHOCOLATE-CHERRY ICE CREAM CAKE

Steps:

• 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.