Chocolate 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 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.

CHOCOLATE CHERRY ICEBOX CAKE

Steps:

• Pour 3 cups whipping cream in the bowl of a stand mixer, then add 1/2 cup confectioners' sugar. Whip on high speed until stiff peaks form, about 2 minutes. Scrape the whipped cream out of the bowl and set aside for cake assembly.
• Pour the remaining 3 cups whipping cream into the stand mixer bowl, then add the cocoa powder, vanilla extract and remaining 1/2 cup confectioners' sugar. Whip on high speed until stiff peaks form, about 2 minutes. Set this chocolate whipped cream aside for cake assembly.
• Assemble the cake on a round serving platter or cake stand. Place 2 tablespoons of the plain whipped cream in the center of the platter. Spread it into a very thin layer, forming a 10-inch round to secure the first layer of wafers. Place 9 wafers, side by side, around the inner edge of whipped cream. Fill the center of the wafer circle with 3 more wafers (break 1 of the 3 wafers in half to fill the center neatly like a puzzle).
• Spread a third of the chocolate whipped cream (about 1 cup) in an even layer on top of the wafers using a small offset spatula. Be sure to push the whipped cream almost to the edge of the wafers, leaving just a bit of the wafers exposed. Repeating the same pattern, make another wafer layer with 12 wafers. Next, place a third of the whipped cream (about 1 cup) on top of the wafers in an even layer. Top the whipped cream with another layer of wafers. Repeat this process to create 4 more layers, alternating between the plain whipped cream and chocolate whipped cream, each separated by a layer of 12 wafers. Place the cake into the refrigerator to set up 8 hours or up to overnight.
• For the cherry sauce: Meanwhile, combine the frozen cherries, granulated sugar, honey, salt, lemon juice and 1/2 cup tart cherry juice in a medium saucepot. Cook over medium-high heat until the sugar dissolves and the cherries soften, about 8 minutes. Whisk the cornstarch with the remaining 1 to 2 tablespoons of tart cherry juice in a small mixing bowl to create a slurry. Drizzle the slurry into the cherry mixture, stirring constantly, then cook at a low simmer, stirring occasionally, until the sauce develops a smooth velvety texture, 2 to 3 minutes. Put the sauce in the refrigerator to cool until the icebox cake is ready to serve.
• Remove the cake from the refrigerator. Top with the cold cherry sauce and serve immediately.

CHOCOLATE-CHERRY ICEBOX CAKE

Steps:

• For the icebox cake: In a large bowl, using an electric mixer on high speed, beat together the cream, sugar and vanilla until soft peaks form. Transfer to a large resealable freezer bag or a pastry bag fitted with a large round tip. (If using a freezer bag, snip off a corner when ready to pipe.)
• Arrange an even layer of cookies in a 9-inch springform pan (or on a large flat plate). Spread the cookies with a 1/4-inch layer of whipped cream, leaving a narrow border at the edges. Repeat with the remaining cookies and cream; there should be 7 to 8 cookie layers total. End with a layer of whipped cream and then pipe cream on top in concentric circles to simulate a bumpy cake. Cover with plastic wrap and refrigerate overnight.
• For the cherry sauce: Bring the cherries, sugar and 2/3 cup water to a boil in a medium saucepan over medium-high heat, stirring often. Stir together the cornstarch and 1/4 cup water in a small bowl until smooth. Stir the cornstarch slurry into the boiling cherry mixture. Return to a boil and cook until thickened, stirring constantly, about 1 minute. Remove from the heat and stir in the lemon juice. Puree in a blender or with an immersion blender.
• To serve, dust the top of the icebox cake with cocoa powder and drizzle with cherry sauce.

CHERRY ICE CREAM CAKE

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.

BERRIES-AND-CHERRIES ICE CREAM CAKE

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).

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.

CHERRY CHOCOLATE ICE CREAM CAKE

Steps:

• Preheat oven to 350°F (180°C).Line 13 x 9-in. (33 x 23-cm) baking pan with foil, then spray with non-stick cooking spray.Prepare brownie mix according to package directions, pour into prepared pan and bake.Remove to wire rack, and cool completely.Using foil, lift cake from pan. Remove foil, and cut cake crossways into 3 equal pieces.Put a piece in the centre of an 18 x 24-in. (34 x 60-cm) sheet of heavy-duty foil, cover with 1/2 of the ice cream. Repeat cake and ice cream layers and top with last piece of cake.Press gently to form even layers.Wrap cake tightly in foil, and freeze 4 hours or overnight.To serve, let cake stand 10 minutes, then cut crossways into 8 equal slices.Cut each slice diagonally in half, stand on dessert plates and drizzle with preserves.Garnish with cherries.Serve immediately.

CHOCOLATE CHERRY CAKE WITH CHOCOLATE CREAM CHEESE FROSTING

Steps:

• mix cake as directed (decreasing the water& oil to above measure).
• stir in 1 can cherry pie filling.
• pour into greased& floured cake pan (batter will be a little thick).
• spread evenly.
• bake 350 deg (as directed) about 45-50min (til knife comes out clean when inserted into center).
• cool completely.
• in bowl, mix frosting& cream cheese til blended.
• spread onto cooled cake.
• top with maraschino cherries (as many as u like).

CHOCOLATE CHERRY CHIP CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• In a large bowl, mix flour, sugar, cocoa, baking powder, soda and salt.
• Add eggs, coffee, milk, oil and vanilla. Beat until smooth (batter will be thin).
• Fold in cherries and chocolate chips. Pour batter into 9x13 inch pan.
• Bake at 350 degrees F (175 degrees C) for 35 minutes or until toothpick inserted into middle comes out clean. It's best to leave it in the pan, because the chips and the cherries sort of sink to the bottom and solidify and will stick big time! Frost with white buttercream.
• For the frosting: In a large bowl, combine butter, confectioners sugar, 1/2 teaspoon salt and vanilla. Cream with an electric mixer. Add milk by the tablespoon until frosting is smooth.

NO-CHURN CHOCOLATE-CHERRY ICE CREAM

Steps:

• Stir together sweetened condensed milk and cocoa powder for ice cream in a large bowl, then add in cherries and chocolate chunks.
• Beat cream and vanilla extract in a chilled glass or metal bowl with an electric mixer until soft peaks form.
• Carefully fold whipped cream into the condensed milk mixture until fully combined.
• Split the mixture between two loaf pans and garnish with cherries and chocolate.
• Press plastic wrap onto the surface of the mixture so it rests on top, and put another sheet across the sides of the pans.
• Freeze until firm, about 8 hours.