Chocolate-Cherry Ice-Cream Cake Recipe
This Ultimate Chocolate Cherry Ice Cream Cake (Easy No-Bake!) is the perfect show-stopping dessert for any celebration. Layers of rich chocolate ice cream, tart cherry sauce, and a crunchy cookie crust come together in a stunning, make-ahead treat. For another decadent no-bake option, try this Crème Brûlée Cheesecake Recipe. It’s surprisingly simple to assemble and guaranteed to impress your guests with its cool, creamy, and indulgent flavors.
PrintChocolate-Cherry Ice-Cream Cake
A layered ice cream cake featuring a chocolate cookie crust, cherry ice cream, chopped cookies and chocolate chips, vanilla ice cream, and fudge sauce, perfect for celebrations and made ahead in the freezer.
- Prep Time: 25 min
- Cook Time: 10 min
- Total Time: 9 hr 45 min
- Yield: 12 1x
- Method: Dessert
- Cuisine: American
Ingredients
- 16 Oreo chocolate creme sandwich cookies
- 1/4 cup butter or margarine
- 1 quart (4 cups) cherry or cherry vanilla ice cream, softened
- 8 Oreo chocolate creme sandwich cookies, coarsely chopped
- 1 cup miniature semisweet chocolate chips
- 1 quart (4 cups) vanilla ice cream, softened
- 1/2 cup fudge ice-cream sauce
- Sweetened whipped cream, if desired
- 12 fresh cherries with stems
Instructions
- 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, 9×3 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.
Notes
Spray the back of a metal spoon with cooking spray to easily press the crumb mixture into the pan. Make this cake ahead and store in the freezer for up to a week. For easier slicing, ensure the cake is slightly softened at room temperature before cutting.
Nutrition
- Calories: 450
- Sugar: 40g
- Sodium: 280mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg
Frequently Asked Questions
Can I make this Cherry Chocolate Ice Cream Cake ahead of time?
Yes, this cake is perfect for making ahead. Assemble it completely, wrap it tightly, and freeze for up to one week. This allows the layers to set firmly, making it easier to slice and serve a perfect piece of Cherry Chocolate Ice Cream Cake.
What can I use if I don’t have a springform pan?
You can use a standard 9-inch cake pan lined with plastic wrap or parchment paper. Once frozen solid, you can dip the bottom in warm water to help loosen and invert the entire Cherry Chocolate Ice Cream Cake onto a serving plate.
Can I use a different type of cherry?
You can use fresh, frozen, or jarred cherries. If using frozen, thaw and drain them well to avoid adding excess liquid. For a deeper flavor, consider using dark sweet cherries or even a high-quality cherry pie filling.
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