When the sun is blazing and the temperature is soaring, nothing can beat a refreshing and delectable dessert like a cherry ice cream cake. This delightful treat combines the rich, creamy goodness of ice cream with the sweet and tangy flavor of cherries, all wrapped in a moist and fluffy cake base. Whether you're looking for an impressive dessert to serve at your next gathering or simply want to indulge in a cold and refreshing treat on a hot summer day, a cherry ice cream cake is sure to hit the spot.
Let's cook with our recipes!
CHOCOLATE-CHERRY ICE-CREAM CAKE
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
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
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
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 :
CHERRY-ALMOND ICE CREAM CAKE WITH MILK CHOCOLATE SAUCE
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
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.
WHITE CHOCOLATE-CHERRY CHIP ICE CREAM CAKE
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
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
CHERRY ICE CREAM CAKE
A friend shared this recipe, which has become an all-time favorite of mine. It's so versatile-I've substituted different cookies (macaroons or chocolate chip) ice cream and chips with delicious results. -Kathy Kittell, Lenexa, Kansas (Reader used crisp Italian macaroons instead of shortbread cookies.)
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 12 servings (1-1/4 cups sauce).
Number Of Ingredients 8
Steps:
- 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 9x5-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 20 minutes or until firm., Spread with 3/4 cup chocolate sauce; freeze 20 minutes. Top with remaining cherry ice cream; sprinkle with 1 cup cookie crumbs. Cover and freeze 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.
Nutrition Facts : Calories 526 calories, Fat 32g fat (18g saturated fat), Cholesterol 86mg cholesterol, Sodium 187mg sodium, Carbohydrate 52g carbohydrate (32g sugars, Fiber 2g fiber), Protein 7g protein.
MOLE CAKE WITH CHERRY-ALMOND ICE CREAM, TAMARIND ANGLAISE, AND ORANGE CARAMEL
Provided by Stephan Pyles
Categories Cake Milk/Cream Chocolate Egg Dessert Bake Freeze/Chill Orange Cherry Almond Vanilla Hot Pepper Sherry Tamarind
Yield Makes 8 servings
Number Of Ingredients 30
Steps:
- Preheat the oven to 300°F.
- To prepare the ice cream, place the cherries and sherry in a mixing bowl and let soak for 20 minutes. Place the cream in a saucepan, add the half-and-half, sugar, vanilla bean and seeds, almond extract, almonds, and cherries with their soaking liquid, and bring to a boil. Whisk the egg yolks in a mixing bowl and slowly add the cream mixture while continuing to whisk vigorously. Return to the saucepan and cook over low heat while whisking continuously, until the mixture coats the back of a wooden spoon. Remove from the heat and let cool completely. Strain into an ice cream machine and freeze according to the manufacturer's directions (discard the cherries and almonds).
- To prepare the cake, melt the chocolate in a double boiler and keep warm. Meanwhile, in a small saucepan over medium heat, heat the butter until golden brown, 8 to 10 minutes. Set aside.
- In the bowl of a food processor, place the chiles, sugar, canela, cloves, and pumpkin seeds and grind until superfine. In the bowl of an electric mixer fitted with a whisk, whisk together the eggs and vanilla extract on low speed. Add the chile mixture and whisk for 10 minutes longer. Add the melted chocolate, whisk to incorporate, and slowly add the butter until combined.
- Pour the batter into 8 lightly oiled 4-ounce ramekins and place in a water bath. Transfer to the oven and bake for 13 to 14 minutes; the cakes will feel only slightly firm. Remove the ramekins and keep refrigerated until 1 hour before serving. Cakes are even better slightly warmed in the oven.
- To prepare the anglaise, place the cream, sugar, vanilla, and tamarind in the saucepan and slowly bring to a boil, breaking up the tamarind with a wooden spoon. Whisk the egg yolks in a mixing bowl and slowly add the cream mixture while whisking vigorously. Return to the saucepan and cook over low heat, while whisking continuously, until the mixture coats the back of a wooden spoon. Strain and let cool; keep covered.
- To prepare the caramel, heat the sugar and 1 cup of water in a heavy saucepan over high heat. When the sugar turns from golden brown to amber, turn off the heat and slowly whisk in the orange juice, the caramel may turn hard but it will melt again when reheated. Turn the heat back on to medium and cook for 20 minutes, stirring occasionally. Let cool completely.
- To serve, place the ramekins in a shallow pan of very hot water for 1 minute. Invert the ramekins and tap on the bottom to turn out the cakes. Transfer to serving plates and bring to room temperature. Top with a scoop of the ice cream and spoon the anglaise and caramel around the cakes.
CHOC-CHERRY TIRAMISU ICE-CREAM CAKE
This recipe JUMPED out at me! Creamy, dreamy, yummy as can be! Posted as special request, TRUE! This recipe comes from super food ideas DECEMBER 1009/JANUARY 2010 too! If anyone would like a photo, how it does appear, Send me a zmail now or in the New Year :) The photo can be found in the AUS/NZ forum as well!
Provided by mickeydownunder
Categories Frozen Desserts
Time 1h
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Grease a 9cm-deep, 20cm (base) square cake pan. Line with baking paper, allowing a 6cm overhang on all sides. Place coffee, marsala (if using) and boiling water in a shallow dish. Stir to dissolve coffee. Set aside to cool.
- Using and electric mixer, beat cream cheese until smooth. Add vanilla ice-cream, 1 cup at a time, beating well after each addition.
- Spoon half the cream cheese mixture into prepared pan. Smooth surface. Dip 9 biscuits, 1 at a time, into coffee mixture, turing to coat. Place, in a single layer, over cream cheese mixture. Add Cherries to remaining cream cheese mixture. Stir until just combined. Spoon cherry cream cheese mixture over biscuits. Smooth surface. Dip 9 biscuits, 1 at a time, into coffee mixture, turning to coat. Place, in a single layer, over cherry cream cheese mixture. Cover with plastic wrap. Freeze 1 to 2 hours or until firm.
- Spoon chocolate ice-ceam into a large bowl. Set aside for 10 minutes to soften. Stir until smooth. Dip remaining 9 biscuits, 1 at a time, into coffee mixture, turing to coat. Place, in a single layer, over chocolate ice-cream. Cover with plastic wrap. Freeze overnight or until firm.
- Stand at room temperature for 5 minutes to soften slightly. Turn out onto a plate. Top with cream, cherries, Flake, chocolate curls and cachous. Serve.
- NOTE: For a non-alcoholic version, omit marsala and add extra 1/4 cup boiling water to coffee in step 1.
PUMPKIN CAKE WITH SAGE ICE CREAM AND PUMPKIN CHERRY COMPOTE
Provided by Elissa Narow
Categories Cake Milk/Cream Egg Dessert Bake Thanksgiving Cherry Pumpkin Fall Sage Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 31
Steps:
- Make ice cream:
- Bring cream, half-and-half, sage, and zest to a boil in a large heavy saucepan over moderate heat. Remove from heat and steep, covered, 10 minutes.
- Whisk together yolks, granulated sugar, and salt in a large bowl. Whisk in half of hot cream, then whisk egg mixture into remaining cream in saucepan. Cook custard over moderate heat, stirring constantly with a wooden spoon, until it coats back of spoon and reaches 170°F on thermometer, about 5 minutes (do not let boil).
- Pour custard through a fine sieve into a bowl and cool, stirring occasionally. Chill custard, its surface covered with plastic wrap, until cold, at least 3 hours.
- Freeze custard in ice cream maker, then transfer to an airtight container and put in freezer to harden.
- Make cake:
- Preheat oven to 350°F.
- Butter a 13- by 9- by 2-inch metal baking pan. Line bottom with wax or parchment paper, then butter paper.
- Sift together flour, cinnamon, allspice, baking soda, and salt. Whisk together brown sugar and eggs in a large bowl, then whisk in oil and pumpkin purée. 3Add flour mixture and whisk just until smooth. Pour batter into baking pan and bake in middle of oven until springy to the touch and a tester inserted in center comes out clean, 25 to 30 minutes.
- Cool cake in pan on a rack 10 minutes, then run a knife around edge and invert onto rack. Peel off paper and cool cake completely.
- Make compote:
- Soak cherries in hot water to cover until softened, about 15 minutes, then drain.
- Melt butter in a large skillet over moderate heat. Add sugars, lemon juice, cinnamon, and salt, then cook, stirring until smooth. Add pumpkin and drained cherries and simmer, covered, stirring occasionally, until pumpkin is tender, 8 to 12 minutes.
- Assemble dessert:
- Cut out 12 (3-inch) rounds from cake with cutter. Halve each round horizontally, then put bottom halves on 12 plates and top with scoops of ice cream. Spoon compote on and around cakes, then tilt tops against ice cream.
CHOCOLATE-CHERRY ICE-CREAM CAKE
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
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:
- For a richer flavor, use sour cherries instead of sweet cherries.
- To make the cake ahead of time, bake it according to the recipe and then wrap it tightly in plastic wrap and freeze for up to 2 weeks.
- To make the ice cream ahead of time, churn it according to the recipe and then transfer it to a freezer-safe container and freeze for up to 2 weeks.
- To assemble the cake, place the cake layer on a serving platter and top with a layer of ice cream. Repeat these layers until all of the cake and ice cream have been used.
- Decorate the cake with fresh cherries, whipped cream, or chocolate chips.
Conclusion:
Cherry ice cream cake is a delicious and refreshing dessert that is perfect for any occasion. It is easy to make and can be tailored to your own personal preferences. With a few simple tips, you can make sure that your cherry ice cream cake is a hit with everyone who tries it.
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