Cherry Chocolate Ice Cream Cake – a delicious recipe with Ladyfinger cookies, gallon, red candied cherries, green candied cherries, blanched almonds, chocolate. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Line an 8x4 inch loaf pan with cling wrap, extending it up above the sides. Arrange cookies in base of prepared pan, trimming them to fit, as needed.
2
Place vanilla ice cream in a medium bowl to soften. Add the cherries to the bowl with the ice cream and stir to combine. Spread on cookies and freeze for 30 mins or until firm.
3
Place chocolate ice cream in a medium bowl to soften and stir in almonds and 2/3 of the chocolate. Spread on the vanilla layer and freeze for 30 more mins or until firm.
4
Place strawberry ice cream in a medium bowl to soften. Spread over chocolate layer and cover with cling wrap. Freeze for 1 hour or until firm.
5
Invert on a serving platter and remove cling wrap. Top with remaining chocolate and cut into slices to serve.
316
kcal
Calories
21
g
Fat
27
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 4 None Ladyfinger cookies, 1/2 gallon Neapolitan ice cream, 2 tbsp red candied cherries, coarsely chopped, 2 tbsp green candied cherries, coarsely chopped, and more.
Yes, Cherry Chocolate Ice Cream Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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