Best 5 Chocolate Cherry Ice Cream Cake Recipes

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Indulge in a delightful symphony of flavors with this extraordinary chocolate cherry ice cream cake. This dessert masterpiece combines rich chocolate cake layers, luscious cherry filling, and creamy ice cream, creating an unforgettable taste experience. Perfect for special occasions or a sweet treat, this cake is sure to impress. Discover the detailed recipe for this captivating dessert, along with variations for a gluten-free and vegan version, ensuring everyone can savor this delectable indulgence.

In this comprehensive guide, you'll find step-by-step instructions for crafting the chocolate cake layers from scratch, ensuring perfect texture and flavor. Learn the art of making the luscious cherry filling, capturing the vibrant flavors of fresh cherries. Create a smooth and creamy ice cream filling that adds a delightful contrast to the cake and cherry layers.

For those with dietary restrictions, explore the gluten-free and vegan variations of this cake, ensuring everyone can partake in this delightful treat. With detailed instructions and helpful tips, this recipe guide will empower you to create a stunning chocolate cherry ice cream cake that will be the star of any gathering.

Let's cook with our recipes!

CHERRY-ALMOND ICE CREAM CAKE WITH MILK CHOCOLATE SAUCE



Cherry-Almond Ice Cream Cake with Milk Chocolate Sauce image

Categories     Cake     Chocolate     Dessert     Kid-Friendly     Cherry     Almond     Summer     Birthday     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Kosher     Small Plates

Yield Serves 10

Number Of Ingredients 8

For chocolate sauce
2/3 cup whipping cream
2 tablespoons unsalted butter
10 ounces imported milk chocolate, chopped
1 teaspoon vanilla extract
For ice cream cake
3 pints cherry or cherry-vanilla ice cream, softened slightly
3 cups coarsely crushed amaretti cookies (about 9 ounces) or almond macaroons

Steps:

  • Make chocolate sauce:
  • Heat 2/3 cup whipping cream and 2 tablespoons butter in heavy medium saucepan over medium heat until butter melts. Remove from heat. Add chocolate; let stand 1 minute. Whisk until chocolate melts and sauce is smooth. Mix in vanilla extract. Cool sauce to room temperature, stirring occasionally, about 30 minutes.
  • Make ice cream cake:
  • Line bottom of 9 x 5 x 2 1/2-inch metal loaf pan with parchment paper, leaving overhang on long sides. Using back of spoon, spread 1 pint ice cream over bottom of prepared pan. Sprinkle evenly with 1 cup cookie crumbs. Spread another 1 pint ice cream over cookie crumbs. Freeze until ice cream is firm, about 20 minutes. Spread with 3/4 cup sauce; freeze 20 minutes. Spread with remaining 1 pint ice cream; sprinkle with 1 cup cookie crumbs, pressing crumbs into ice cream to adhere. Cover pan and freeze ice cream cake until very firm, at least 4 hours. (Can be prepared 5 days ahead. Keep cake frozen. Cover and refrigerate remaining sauce. Store remaining 1 cup crumbs airtight at room temperature.)
  • Stir remaining sauce in heavy medium saucepan over low heat until warmed through; pour into small pitcher or bowl. Cut around pan sides to loosen cake. Turn cake out onto platter. Peel off parchment. Sprinkle top of cake with remaining 1 cup crumbs.
  • Cut cake crosswise into slices. Serve immediately with warm sauce.

CHOCOLATE-CHERRY ICE-CREAM CAKE



Chocolate-Cherry Ice-Cream Cake image

Make this celebration cake ahead of time, so you can have a sweet surprise waiting in the freezer!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 9h45m

Yield 12

Number Of Ingredients 9

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

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.

Nutrition Facts : Calories 410, Carbohydrate 48 g, Cholesterol 60 mg, Fat 4, Fiber 2 g, Protein 5 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 36 g, TransFat 1 g

CHOCOLATE-CHERRY ICE CREAM CAKE



Chocolate-Cherry Ice Cream Cake image

O say can you see this amazing dessert at your next gathering? I make it ahead of time and keep it in the freezer, wrapped in foil, for a week or so before serving.-Scarlett Elrod, Newnan, Georgia

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 12 servings.

Number Of Ingredients 8

1-1/2 cups Oreo cookie crumbs (about 15 cookies)
2 tablespoons butter, melted
4 cups cherry ice cream, softened if necessary
8 Oreo cookies, coarsely chopped
1 cup miniature semisweet chocolate chips, divided
4 cups fudge ripple ice cream, softened if necessary
Sweetened whipped cream, optional
12 fresh sweet cherries

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.

Nutrition Facts :

WHITE CHOCOLATE-CHERRY CHIP ICE CREAM CAKE



White Chocolate-Cherry Chip Ice Cream Cake image

Looking for something cool to make ahead? Try a frosty cake dessert that's premixed with ice cream.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h55m

Yield 16

Number Of Ingredients 9

1 box Betty Crocker™ Super Moist™ white cake mix
1 box (4-serving size) white chocolate instant pudding and pie filling mix
1 cup water
1/3 cup vegetable oil
4 egg whites
6 cups cherry-chocolate chip ice cream
1 cup whipping cream
1 package (6 oz) white chocolate baking bars, chopped
1/4 cup hot fudge topping

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. In large bowl, beat cake mix, dry pudding mix, water, oil and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes (batter will be very thick). Pour into pan.
  • Bake 29 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Meanwhile, place ice cream in refrigerator 1 hour to soften.
  • Cut cake into 1- to 1 1/2-inch squares with serrated knife. In very large bowl, stir ice cream until very soft. Add cake squares; stir until cake is coated (cake pieces will break up). Spoon mixture back into pan. Smooth top. Freeze about 3 hours or until firm.
  • Meanwhile, in 1-quart saucepan, heat whipping cream until hot but not boiling. Stir in chopped white chocolate until melted and smooth. Pour mixture into small bowl. Refrigerate 1 hour 30 minutes to 2 hours or until cold.
  • Beat white chocolate mixture on high speed until soft peaks form (do not overbeat or mixture will look curdled). Spread over ice cream cake.
  • In microwavable food-storage plastic bag, place hot fudge topping; seal bag. Microwave on High about 15 seconds or until melted; squeeze bag until topping is smooth. Cut off tiny corner of bag; squeeze bag to drizzle topping over cake. Serve immediately, or cover and freeze.

Nutrition Facts : Calories 400, Carbohydrate 50 g, Cholesterol 40 mg, Fat 3 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 34 g, TransFat 0 g

CHOCOLATE-CHERRY ICE-CREAM CAKE



Chocolate-Cherry Ice-Cream Cake image

Make this celebration cake ahead of time, so you can have a sweet surprise waiting in the freezer!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 9h45m

Yield 12

Number Of Ingredients 9

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

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.

Nutrition Facts : Calories 410, Carbohydrate 48 g, Cholesterol 60 mg, Fat 4, Fiber 2 g, Protein 5 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 36 g, TransFat 1 g

Tips:

  • Use high-quality chocolate for the best flavor. A good semisweet or bittersweet chocolate will work well.
  • Make sure the cherries are pitted and chopped before adding them to the cake batter. You can use fresh or frozen cherries, but if using frozen cherries, thaw them completely before using.
  • Don't overmix the cake batter. Overmixing can make the cake tough.
  • Bake the cake until a toothpick inserted into the center comes out clean.
  • Let the cake cool completely before frosting it. This will help prevent the frosting from melting.
  • If you don't have a piping bag, you can use a spoon to spread the frosting on the cake.
  • Garnish the cake with additional cherries, chocolate shavings, or sprinkles before serving.

Conclusion:

This Chocolate Cherry Ice Cream Cake is the perfect dessert for any occasion. It's easy to make and absolutely delicious. The combination of chocolate and cherries is always a winner, and the ice cream filling adds a fun and festive touch. So next time you're looking for a special dessert, give this Chocolate Cherry Ice Cream Cake a try. You won't be disappointed!

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