Cherry Ice Cream Cake
Source of Recipe
CD Kitchen
List of Ingredients
Cherry Ice Cream Cake
2/3 cup heavy whipping cream
2 tablespoons butter
1 package (11 oz. size) milk chocolate chips
1 teaspoon vanilla extract
2 pints cherry or cherry vanilla ice cream, softened, divided
3 cups crushed shortbread cookies, divided
1 pint vanilla ice cream softenedRecipe
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 9x5x3" 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 for 20 minutes or until firm.
Spread with 3/4 C. chocolate sauce, freeze for 20 minutes.
Top with remaining cherry ice cream, sprinkle with 1 C. cookie crumbs.
Cover and freeze for 4 hours.
Transfer remaining sauce to 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 slices.
Warm reserved sauce in microwave, serve with ice cream cake.
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