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Chocolate-Cherry Ice-Cream Cake

  • 12servings
  • 585minutes
  • 410calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates
VitaminsD
MineralsCalcium

Ingredients Jump to Instructions ↓

  1. 16 creme-filled chocolate sandwich cookies

  2. 1/4 cup butter or margarine

  3. 1 quart (4 cups) cherry or cherry vanilla ice cream, softened

  4. 8 creme-filled chocolate sandwich cookies, coarsely chopped

  5. 1 cup miniature semisweet chocolate chips

  6. 1 quart (4 cups) vanilla ice cream, softened

  7. 1/2 cup fudge ice-cream sauce

  8. Sweetened whipped cream, if desired

  9. 12 fresh cherries with stems

Instructions Jump to Ingredients ↑

  1. 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.

  2. Wrap outside of springform pan with foil. Spread cherry ice cream over cooled crust. Freeze 30 minutes.

  3. 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.

  4. 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.

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