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Chocolate-Cherry Ice Cream Cake

  • Prep 25 min
  • Total 9 hr 20 min
  • Ingredients 9
  • Servings 12

Ingredients

16
creme-filled chocolate sandwich cookies
1/4
cup butter or margarine
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 topping
Sweetened whipped cream, if desired
12
fresh cherries with stems
© 2012 General Mills

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
460
Calories from Fat
210
% Daily Value
Total Fat
24g
36%
Saturated Fat
12g
60%
Trans Fat
1/2g
Cholesterol
50mg
16%
Sodium
270mg
11%
Potassium
340mg
10%
Total Carbohydrate
55g
18%
Dietary Fiber
3g
13%
Sugars
39g
Protein
5g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
15%
15%
Iron
8%
8%
Exchanges:
2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

It's a snap to spread the fudge topping over the ice cream. Just spoon the topping into a resealable food-storage plastic 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.

Directions

  • 1 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 bottom of ungreased 9-inch springform pan. Bake 8 to 10 minutes or until firm. Cool completely, about 30 minutes.
  • 2 Wrap outside of springform pan with foil. Spread cherry ice cream over cooled crust. Freeze 30 minutes.
  • 3 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 topping in small spoonfuls over ice cream; swirl slightly into ice cream. Sprinkle with remaining 1/2 cup chocolate chips; press slightly. Freeze about 8 hours until firm.
  • 4 To serve, let stand at room temperature 5 to 10 minutes. Carefully remove side of pan. Garnish individual servings with whipped cream and a cherry.

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