Chocolate-Cherry Ice-Cream Cake
Layered ice cream cake with an Oreo crumb crust, cherry ice cream layer with chopped cookies and chocolate chips, topped with vanilla ice cream, fudge sauce swirls, whipped cream and cherries.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 9 hours 45 minutes
- Yield: 12 1x
- Method: Dessert
- Cuisine: American
Ingredients
Scale
- 16 Oreo chocolate creme sandwich cookies (for crust)
- 1/4 cup (56 g) 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, divided
- 1 quart (4 cups) vanilla ice cream, softened
- 1/2 cup fudge ice‑cream sauce
- Sweetened whipped cream, for topping (optional)
- 12 fresh cherries with stems, for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C). Place 16 Oreos in a food processor and process until finely ground; add melted butter and process until mixed.
- Press the cookie crumb mixture firmly into the bottom of a 9×3‑inch springform pan to form an even crust; bake 8–10 minutes or until firm; cool completely, about 30 minutes.
- Wrap the outside of the springform pan with foil. Spread the softened cherry ice cream evenly over the cooled crust; freeze 30 minutes.
- Sprinkle the coarsely chopped cookies and 1/2 cup of the miniature chocolate chips over the cherry ice cream and press gently.
- Spread the softened vanilla ice cream over the cherry layer to form a top layer; drop the fudge sauce over the vanilla layer in small spoonfuls and swirl slightly with a knife.
- Sprinkle the remaining 1/2 cup chocolate chips over the top and press lightly; freeze about 8 hours or until firm.
- To serve, let the cake stand at room temperature 5–10 minutes, carefully remove the springform side, slice into wedges and top each slice with whipped cream and a cherry, if desired.
Notes
1) If your springform pan leaks, place the pan on a baking sheet before wrapping with foil. 2) For easier slicing, let the cake sit at room temperature 5–10 minutes before cutting and wipe the knife between slices. 3) Substitute a chocolate cookie crust or a brownie base for a richer bottom layer.
Nutrition
- Calories: 420
- Sugar: 34 g
- Sodium: 220 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 40 mg
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