Jefferson County Recipe of the Day: Cherry Ice Cream Cake

Enjoy Cherry Ice Cream Cake – with a glass of Riesling!

Cherry Ice Cream Cake


2/3 cup heavy whipping cream
2 tablespoons butter
1 – 11 oz. package milk chocolate chips
1 teaspoon vanilla extract

Ice Cream Cake:
2 pints cherry vanilla ice cream, softened, divided
3 cups crushed shortbread cookies, divided
1 pint vanilla ice cream, softened


~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 9×5-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 ice cream 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.

~Makes 12 servings.

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