Chocolate Cherry Ice Cream Cake

This dessert is a celebration waiting to happen! Make it ahead, and you can have a secret in the freezer ready to surprise someone.

Chocolate Cherry Ice Cream Cake

Expert Tips

Spray the back of a metal spoon with cooking spray, then use it to press the crumb mixture into the pan.

It’s a snap to spread the fudge sauce over the ice cream. Just spoon the sauce into a resealable plastic food-storage bag, cut off a small tip from a corner and squeeze.

This special dessert keeps well in the freezer for up to two weeks. Make the dessert, freeze until firm, then cover with foil to store.


  • 16 creme-filled chocolate sandwich cookies
  • 1/4 cup butter
  • 1 quart (4 cups) cherry or cherry vanilla ice cream, softened
  • 8 creme-filled chocolate 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


  1. Heat oven to 350 degrees F.
  2. Place 16 cookies in food processor. Cover and process until finely ground.
  3. Add butter; cover and process until mixed.
  4. Press into a 9 x 3-inch springform pan.
  5. Bake for 8 to 10 minutes or until firm.
  6. Cool completely, about 30 minutes.
  7. Wrap outside of springform pan with foil. Spread cherry ice cream over cooled crust.
  8. Freeze for 30 minutes.
  9. Sprinkle chopped cookies and 1/2 cup of the chocolate chips over cherry ice cream; press slightly.
  10. Spread vanilla ice cream over top.
  11. Drop fudge sauce over ice cream in small spoonsful; swirl slightly into ice cream.
  12. Sprinkle with remaining 1/2 cup chocolate chips; press slightly.
  13. Freeze for about 8 hours until firm.
  14. To serve, let stand at room temperature for 5 to 10 minutes.
  15. Carefully remove side of pan.
  16. Cut dessert into wedges. Top each wedge with whipped cream and cherry.

Prep: 25 min | Total: 9 hr 45 min | Servings: 12

Nutrition Information: 1 Serving (1 Serving)Calories 410 (Calories from Fat 200), Total Fat 22g (Saturated Fat 13g, Trans Fat 1g), Cholesterol 60mg; Sodium 170mg; Total Carbohydrate 48g (Dietary Fiber 2g, Sugars 36g), Protein 5g

Percent Daily Value*: Vitamin A 10.00%; Vitamin C 0.00%; Calcium 15.00%; Iron 6.00%

Exchanges: 2 Starch; 1 Other Carbohydrate; 4 Fat

Carbohydrate Choices: 3

* Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photo used with permission from: Betty Crocker

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