Cherry Ice Cream Cake
16 crème filled chocolate sandwich cookies
1/4 cup butter or margarine
1 quart (4 cups) cherry or cherry vanilla
ice cream, softened
8 crème-filled chocolate sandwich cookies,
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
Heat oven to 350 F. Place 16 cookies in food processor.
Cover and process until until finely ground. Add butter,
cover and process until mixed. Press in springform pan,
9x3 inches. Bake 8 to 10 minutes or until firm. Cool
completely, about 30 minutes.
Wrap outside of springform pan with foil. Spread cherry
ice cream over cooled crust. Freeze 30 minutes.
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 sauce over ice cream in small spoonfuls, swirl slightly into
ice cream. Sprinkle with remaining 1/2 cup chocolate chips, press
slightly. Freeze about 8 hours until firm.
To serve, let stand at room temperature 5 to 10 minutes. Carefully
remove side of pan. Cut dessert into wedges. Top each wedge with
whipped cream and cherry.
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