Zutaten für Chocolate Cherry Ice Cream Cake
- Cream Filled Chocolate Sandwich Cookies
- 6 tablespoons (85g) unsalted butter, melted
- 2 cups cherry ice cream
- Miniature Semisweet Chocolate Chips
- 2 cups vanilla ice cream
- 1/4 cup fudge sauce
- Sweetened Whipped Cream
- Fresh Cherries
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Zubereitung von Chocolate Cherry Ice Cream Cake
- Preheat oven to 350°F (175°C).
- Place 16 chocolate sandwich cookies (about 1 ½ cups) in a food processor.
- Process until finely ground.
- Add 6 tablespoons (85g) of melted unsalted butter.
- Process until well combined.
- Press the mixture firmly into the bottom of a 9x3 inch springform pan.
- Bake for 8-10 minutes, or until lightly golden.
- Let cool completely (about 30 minutes).
- Wrap the outside of the springform pan tightly with aluminum foil to prevent freezer burn.
- Spread 2 cups of cherry ice cream evenly over the cooled crust.
- Freeze for 30 minutes.
- Sprinkle ½ cup of finely chopped chocolate sandwich cookies and ½ cup of semi-sweet chocolate chips over the cherry ice cream.
- Gently press down.
- Spread 2 cups of vanilla ice cream evenly over the chocolate chip layer.
- Drop 1/4 cup of fudge sauce over the vanilla ice cream in small spoonfuls.
- Swirl gently into the ice cream using a toothpick or knife.
- Sprinkle with the remaining ½ cup of semi-sweet chocolate chips.
- Gently press down.
- Freeze for at least 8 hours, or preferably overnight, until completely firm.
- To serve, let the cake stand at room temperature for 5-10 minutes to soften slightly.
- Carefully remove the sides of the springform pan.
- Cut into wedges.
- Top each wedge with whipped cream and a maraschino cherry (optional).
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
125g
Fat
47g
Carbs
14g
