CHERRY ICE CREAM CAKE

Cherry Ice Cream Cake image

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

Time 20m

Yield 12 servings (1-1/4 cups sauce).

Number Of Ingredients 8

Ingredients

2/3 cup heavy whipping cream
2 tablespoons butter
1 package (11 ounces) milk chocolate chips
1 teaspoon vanilla extract
ICE CREAM CAKE:
2 pints cherry or cherry vanilla ice cream, softened, divided
3 cups crushed shortbread cookies, divided
1 pint vanilla ice cream, softened

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.