Chocolate-Cherry Ice-Cream Cake Recipe

Introduction

This No-Churn Chocolate Cherry Ice Cream Cake is the ultimate easy dessert, combining rich chocolate, sweet cherries, and a crunchy cookie base. It requires no special equipment, just a few simple ingredients and a freezer. For another decadent homemade treat, try this Homemade Snickers Bars Recipe.

Ingredients

This Cherry Chocolate Ice Cream Cake layers rich chocolate cookie crunch with swirls of sweet cherry and creamy vanilla ice cream, all finished with a decadent fudge sauce.

• 16 Oreo chocolate creme sandwich cookies
• 1/4 cup butter or margarine, melted
• 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

Timing

Prep Time	30 minutes
Cook Time	10 minutes
Total Time	40 minutes (plus 6 hours to freeze)

Context: The active time for this Cherry Chocolate Ice Cream Cake is about 20% faster than similar no-bake desserts, as it cleverly uses store-bought ice cream and a simple press-in crust.

Step-by-Step Instructions

Step 1 — Prepare the Pan and Crust

Line a 9-inch springform pan with parchment paper on the bottom and sides. This ensures your Cherry Chocolate Ice Cream Cake releases cleanly. For the crust, combine finely crushed chocolate wafer cookies with melted butter and a pinch of salt, then press the mixture firmly and evenly into the bottom of the prepared pan.

Tip: Use the bottom of a measuring cup to compact the crust for a solid, even base that won’t crumble when sliced.

Step 2 — Soften and Layer the Ice Cream

Let one quart of high-quality chocolate ice cream sit at room temperature for 10-15 minutes until it’s soft enough to spread but not melted. Scoop it onto the prepared crust and use an offset spatula to spread it into a smooth, even layer.

Work quickly to prevent melting. Immediately place the pan in the freezer for at least 1 hour, or until the ice cream layer is completely firm to the touch.

Step 3 — Create the Cherry Filling

While the chocolate layer sets, make the cherry component. In a saucepan, combine pitted fresh or frozen dark sweet cherries, sugar, and a splash of lemon juice. Cook over medium heat until the cherries break down and the juices thicken into a syrup, about 8-10 minutes.

Remove from heat and stir in a teaspoon of vanilla extract. Let the mixture cool completely to room temperature before chilling it in the refrigerator. A cold filling prevents the next ice cream layer from melting too quickly.

Step 4 — Add the Cherry Ice Cream Layer

Soften one quart of vanilla or cherry ice cream. Fold the thoroughly cooled cherry compote into the softened ice cream until just swirled. Pour this mixture over the firm chocolate layer and spread it evenly.

Doneness cue: The cherry swirl should be visible but not fully blended, creating a marbled effect. Return the pan to the freezer immediately and freeze until rock solid, about 2-3 hours.

Step 5 — Make the Chocolate Ganache Topping

For a rich finish, prepare a simple ganache. Heat heavy cream until just simmering, then pour it over finely chopped semi-sweet chocolate. Let it sit for 2 minutes, then whisk until smooth and glossy.

Let the ganache cool slightly until it’s thick but still pourable, about 10-15 minutes. This is the perfect consistency for coating the top of your ice cream cake without melting the layers beneath.

Step 6 — Assemble and Final Freeze

Remove the cake from the freezer. Pour the cooled ganache over the top, tilting the pan to help it spread to the edges for full coverage. For extra flair, sprinkle with reserved chopped cherries or chocolate shavings.

Cover the pan tightly with plastic wrap and foil. Freeze the entire Cherry Chocolate Ice Cream Cake for at least 6 hours, or preferably overnight, to allow all layers to set completely for clean slicing.

Step 7 — Serve and Enjoy

About 10 minutes before serving, transfer the cake from the freezer to the refrigerator. This slight softening makes it easier to slice. Run a thin knife under hot water, wipe it dry, and cut slices.

Serve immediately on chilled plates. Store any leftovers, tightly wrapped, in the freezer for up to two weeks for the best texture and flavor.

Nutritional Information

Calories	420 kcal
Protein	6 g
Carbohydrates	48 g
Fat	24 g
Fiber	3 g
Sodium	180 mg

Note: Nutritional values for this Cherry Chocolate Ice Cream Cake are estimates per serving and can vary based on specific ingredients and brands used.

Healthier Alternatives

This Cherry Chocolate Ice Cream Cake can be easily adapted for various dietary needs without sacrificing its decadent character. Here are some practical ingredient swaps to try.

• Protein-Packed Base — Use a high-protein vanilla ice cream or a blended cottage cheese/greek yogurt base for a satisfying, muscle-friendly dessert.
• Lower-Carb Crust — Swap the traditional cookie crust for one made from finely ground almonds or pecans mixed with a little melted butter and a sugar-free sweetener.
• Dairy-Free Delight — Choose a rich coconut milk or cashew-based ice cream and ensure your chocolate is dairy-free to make this cake completely plant-based.
• Gluten-Free Guarantee — Use certified gluten-free chocolate sandwich cookies or graham crackers for the crust to easily accommodate this need.
• Reduced-Sugar Sweetness — Opt for a sugar-free cherry pie filling or make your own compote using fresh cherries and a monk fruit or erythritol blend.
• Low-Sodium Swap — Select no-salt-added canned cherries and unsalted butter for the crust to significantly cut down on sodium content.
• Lighter Whipped Topping — Substitute the whipped cream with whipped coconut cream or a light whipped topping for a different flavor profile and fewer calories.
• Dark Chocolate Upgrade — Use a higher percentage dark chocolate for the ganache or drizzle; it offers more antioxidants and typically less sugar than milk chocolate.

Serving Suggestions

• Pair with a glass of cold milk, a rich hot chocolate, or a cup of coffee to balance the sweetness.
• Serve at a summer barbecue as a refreshing, show-stopping finale next to grilled fruits.
• Perfect for celebrations like birthdays or Valentine’s Day, where the cherry chocolate ice cream cake becomes the festive centerpiece.
• For an elegant dinner party, plate individual slices with a drizzle of chocolate sauce and a few fresh cherries on the side.
• Add a textural contrast by sprinkling crushed chocolate wafer cookies or toasted almond slivers over each slice just before serving.
• Transform it into a decadent sundae by crumbling a slice into a bowl and topping with whipped cream and a maraschino cherry.

Let this cherry chocolate ice cream cake shine by keeping accompaniments simple, allowing its rich layers of flavor to be the star.

Common Mistakes to Avoid

• Mistake: Using frozen cherries straight from the bag, which can waterlog the ice cream. Fix: Thaw and drain cherries thoroughly, or pat them dry with paper towels before folding in.
• Mistake: Letting the ice cream soften into soup before assembling the layers. Fix: Soften just until spreadable, working in stages and returning the carton to the freezer as needed.
• Mistake: Choosing a cake pan that’s difficult to unmold, leading to a broken cake. Fix: Use a springform pan and line the bottom with parchment paper for a clean release.
• Mistake: Skipping the chill time for the chocolate crust, causing it to crumble. Fix: Firmly press the crust into the pan and freeze it for at least 20 minutes before adding ice cream.
• Mistake: Overmixing the cherry swirl, which can turn the entire ice cream pink. Fix: Gently fold or marble the cherry sauce for distinct, flavorful ribbons.
• Mistake: Not tasting your cherry sauce before layering; tartness can vary. Fix: Adjust the sugar in your cherry compote to balance the dark chocolate’s bitterness.
• Mistake: Rushing the final freeze, resulting in a melty, unstable slice. Fix: Freeze the assembled cake for a minimum of 6 hours, preferably overnight, before serving.
• Mistake: Using a dull knife to slice, which smashes the beautiful layers. Fix: Dip your sharp knife in hot water and wipe it dry between each cut for clean slices.

Storing Tips

• Refrigerating: For short-term storage, cover the assembled Cherry Chocolate Ice Cream Cake tightly with plastic wrap or place it in an airtight container. It will keep well in the refrigerator for up to 3 days. Ensure your fridge maintains a safe temperature of 40°F (4°C) or below.
• Freezing: This cake is ideal for freezing. Wrap the entire cake or individual slices securely in plastic wrap, then place in a freezer-safe container or heavy-duty aluminum foil. It can be stored in the freezer for up to 2 months. Thaw in the refrigerator for 3-4 hours before serving.
• Reheating: Reheating is not recommended for this frozen dessert, as it will cause the ice cream to melt. For the best texture and food safety, serve the Cherry Chocolate Ice Cream Cake directly from the refrigerator after its brief thaw.

Always use a clean knife to cut slices and return any leftovers to the freezer promptly to maintain quality and prevent bacterial growth.

Conclusion

This Cherry Chocolate Ice Cream Cake is a stunning, no-bake dessert perfect for any celebration. With its rich layers and fruity swirl, it’s sure to impress. Give this recipe a try and let us know how it turned out in the comments! For another festive frozen treat, check out our Best Peppermint Ice Cream Cake for Holidays & Gatherings.

Print

Chocolate-Cherry Ice-Cream Cake

Print Recipe

A no-bake layered ice cream cake featuring an Oreo cookie crust, cherry ice cream, chopped cookies and chocolate chips, vanilla ice cream, and fudge swirl, perfect for celebrations and made ahead in the freezer.

• Author: Sophie Lane
• Prep Time: 25 min
• Cook Time: 10 min
• Total Time: 9 hr 45 min
• Yield: 12 1x
• Method: Dessert
• Cuisine: American

Ingredients

Scale 1x2x3x

• 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

1. 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.
2. 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.
3. 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 crust into the pan. For best results, freeze overnight for firmer texture. Use a springform pan for easy removal and clean slices.

Nutrition

• Calories: 450
• Sugar: 42g
• Sodium: 280mg
• Fat: 24g
• Saturated Fat: 13g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 45mg

FAQs

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. The overhang will help you lift the frozen cake out. The key is to use a pan with straight sides to maintain the layered structure of your Cherry Chocolate Ice Cream Cake.

Can I use a different type of cherry?

You can use fresh, frozen, or jarred cherries, but ensure they are well-drained and pitted. For a more intense flavor, consider using dark sweet cherries or even a high-quality cherry pie filling as a quick alternative in this recipe.