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Cherry: Cherry Ice Cream Cake

Source of Recipe

Kathy Kittell


List of Ingredients

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



Recipe

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 9-in. x 5-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 for 20 minutes or until firm.

Spread with 3/4 cup chocolate sauce; freeze for 20 minutes. Top with remaining cherry ice cream; sprinkle with 1 cup cookie crumbs. Cover and freeze for 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.

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




*(Reader used crisp Italian macaroons instead of shortbread cookies.)