Ice cream and Christmas? Absolutely! This ice cream cake with chocolate cookie crust and chocolate-cherry filling is super delicious and festive.
Guuuuuuuuuys Christmas Eve is in exactly one week!!!!! Where has the time gone?! Somebody tell me please?! This weekend I finished a lot of my presents, now it’s all about the wrapping. I am just super excited to see how the my friends and family reacts to their gifts. My favorite part of Xmas Eve, when there are only four of us home (my sister and my parents) and me and my sister give our homemade gift to our parents, while watching Home alone and eating tons of food. I am really looking forward to see my parents reaction this year because we made such a funny present. If you are interested in the peresents I made this year I might share them after the holidays, so let me know what do you guys think about it!
Back to the cake. Usually when you think about christmasy desserts ice cream isn’t on the first place. And to be honest this cake wasn’t planed as a christmasy cake, but it turned out quite festive, so I decided to share it because I think it would be an amazing show stopper on any holiday party.
And the best thing about ice cream cake is that, it takes less than 30 minutes to put together and 7 ingredients. That is a good deal huh?
It was inspired by the Cherry Garcia ice cream from Ben&Jerry’s. For the crust I used store bought crispy cocoa biscuits. Such a good idea, it gives an extra flavor to the bottom but you can use graham crackers too (chek my recipe here)
The ice cream base is the same no machine one that I alwas use. I flavored it with sour cherries, a sour cherry syrup made from the liquid of the cherries and my homemade chocolate sauce.
The flavors remind me to a black forest cake. Super delicious, easy and festive. It’s all you need for a perfect Christmas dinner.
Cherry Garcia Ice Cream Cake
Prep Time:20 min. Baking Time:10 min. Total Time: 6,5 + hours Portion: 12 slices
Ingredients:
Crust:
3 and 1/4 cups or 400 g cocoa/chocolate biscuit
½ cup or 115g butter (melted)
Cherry Garcia Ice Cream:
2 cups or 450 ml cold! whipping cream/ heavy cream
14 ounces or 1 can or 400 ml or 400 g COLD sweetend condensed milk
1 can around 350g sour cherries with the liquid
¼ cup granulated sugar
chocolate sauce (you can find my version here)
Directions:
Crust:
Preheat your oven to 340 F or 170 C.
Put the biscuits in a food processor to break them into fine crumbs. Or break them with a rolling pin.
Melt the butter in the microwave and add to the crumbs. Mix them together.
Press the mixture over the bottom of a 9 inches or 22cm spring-form pan and to the sides. I used a measuring cup to press it evenly.
Bake it for 10 mintues.
Cherry Garcia Ice Cream:
Before you start making it keep the cream and the sweetened condensed milk in the fridge!
For the sour cherry syrup pour the liquid of the canned sour cherries into a sauce pan with the sugar. Cook it until all the sugar is disolved and it thickens a bit. Put it aside and let it cool down.
In a large bowl beat the heavy cream on a medium-high speed with a standind mixer or a hand mixer. (Use a whisk attachment). Mix it for 4-5 minutes, until it’s in a soft peaks form.
Pour in the condensed milk mix it with the speed turnt back up high, until it’s in a thick and stiff peaks form.
Stir the sour cherry sauce, and the chocolate sauce into the ice cream base. Begin with ¼ cup of each and add more if needed. Leave some for decoration.
Pour the ice cream mixture on top of the base and spread it with a spatula. Add the sour cherries, you can cut them into halves or leave them as a whole.
Put the cake in the freezer for at least 6 hours or over night. Drizzle the leftover chocolate soury cherry sauces on the top.
Click on the photo to read the last post!
If you try the recipe use the #12daysofxmasbybakinggym hashtag and tag me, so I can see your creations!
