This cake is made with a chocolate graham crust with cherry vanilla ice cream, extra dark sweet cherries, my decadent homemade chocolate fudge sauce with chopped walnuts and whipped cream. All pressed into a
spring form pan and frozen. Hint; you can make the fudge sauce a day ahead and store in the refrigerator.
This is a great fudge sauce recipe also, use over any flavor of ice-cream
 |
Cherry Chocolate Ice-Cream Cake
The Gourmet Farm Girl
1 Qt. quality cherry vanilla ice-cream
1 8 oz. whipped cream
1 cup frozen dark sweet cherries
2 packages of chocolate graham crackers
½ stick Butter
¼ cup chopped walnuts
Step one
Place graham crackers in food processor adding the melted butter till blended
Press the crumbs into the bottom and sides of a 9-10 inch spring form pan to form a crust
Set in freezer for 5-7 minutes to set up
Step Two
Thaw a cup of frozen cherries in the microwave and cut into pieces
Gently press the ice-cream on top of the crust,
Place on top of the ice-cream the cherries and chopped walnuts and place back into the freezer to set up
30-40 minutes
Step Three
Fudge sauce
1 stick butter
1 12 oz can evaporated milk
1 cup chocolate chips
2 cups powder sugar
Melt all together in sauce pan on medium heat, whisk at first to blend then stir with a wooden spoon continually till smooth and thick8-10 minutes or till the sauce sticks and coats the spoon.
Pour into a container and refrigerate till cool
Reserve a ½ cup to use as a drizzle over the sliced cake
May need to microwave for a few seconds to thin out for drizzle
When fudge sauce is cool and cake is frozen spread the chocolate sauce over the ice-cream a place back into the freezer to set up
20-30 minutes longer
When set up spread the whip cream over the top and garnish the top with chucks or shaved chocolate
Place back into the freezer to set up 15-20 minutes
Take out and lift spring pan from the cake and ENJOY!
