Chocolate Berry Ice Cream Cake Recipes

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VERY BERRY CHOCOLATE ICE CREAM CAKE



Very Berry Chocolate Ice Cream Cake image

Personalize your very own Very Berry Chocolate Ice Cream Cake with dark chocolate, fresh berries, & sprigs of fresh mint for any occasion!

Provided by Giustina Miller

Time 5m

Yield 1

Number Of Ingredients 7

Carvel® Ice Cream Cake
1 Cup Dark Chocolate Melting Chips
4-5 Strawberries
5-7 Blackberries
5-7 Raspberries
10-15 Blueberries
3-5 Sprigs of Mint

Steps:

  • First, melt your dark chocolate melting chips according to their packaging instructions.
  • Next, remove the Carvel® Ice Cream Cake from the freezer & it's packaging.
  • Then pour the melted dark chocolate over the top & down the sides of the Carvel® Ice Cream Cake.
  • Top with fresh fruit & mint.
  • Serve immediately & enjoy.

Nutrition Facts : ServingSize 14

BERRY ICE CREAM CAKE



Berry Ice Cream Cake image

Provided by Food Network Kitchen

Time 5h50m

Yield 8 to 10 servings

Number Of Ingredients 17

Basic Chocolate Cake, recipe follows, baked and cooled
3 cups strawberry ice cream, softened
2 1/2 cups raspberries and/or quartered strawberries
1/4 cup sugar
3/4 cup cold heavy cream
1 teaspoon vanilla extract
Cooking spray
1 cup unsweetened cocoa powder (natural or Dutch process)
2 1/2 cups all-purpose flour
2 cups sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3 large eggs, at room temperature
3/4 cup vegetable oil
1/2 cup sour cream
2 teaspoons vanilla extract

Steps:

  • Assemble the cake: Place 1 cake layer on a platter; scoop the ice cream on top and spread it to the edge using an offset spatula. Top with the second cake layer, then run the spatula around the sides to smooth the ice cream. Freeze until firm, about 4 hours.
  • Make the topping: About 30 minutes before serving, remove the cake from the freezer and let stand at room temperature. Toss the berries and 3 tablespoons sugar in a bowl; set aside until ready to serve. Beat the heavy cream, the remaining 1 tablespoon sugar and the vanilla in a bowl with a mixer on medium speed until medium peaks form, 1 to 2 minutes. Spread on top of the cake. Top with the berries and their juices.
  • Preheat the oven to 350 degrees F. Coat two 9-inch-round cake pans with cooking spray and line the bottoms with parchment paper.
  • Whisk the cocoa powder and 1 1/2 cups boiling water in a medium bowl until smooth; set aside. Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl until combined. Add the eggs, vegetable oil, sour cream and vanilla and beat with a mixer on medium speed until smooth, about 1 minute. Reduce the mixer speed to low; beat in the cocoa mixture in a steady stream until just combined, then finish mixing with a rubber spatula. (The batter will be thin.)
  • Divide the batter between the prepared pans and tap the pans against the counter to help the batter settle. Bake until a toothpick inserted into the middle comes out clean, 30 to 40 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.

BLACKBERRY AND CHOCOLATE ICE CREAM ICEBOX CAKE



Blackberry and Chocolate Ice Cream Icebox Cake image

This easy dessert for summer is simply assembled with whipped cream, blackberry jam, chocolate graham crackers, & storebought chocolate ice cream.

Provided by Kendra Vaculin

Categories     Milk/Cream     Vanilla     Jam or Jelly     Summer     Quick & Easy     Cake     Ice Cream     Fourth of July     Mother's Day     Father's Day     Dessert     Frozen Dessert     Labor Day     Memorial Day     Chocolate     Blackberry

Yield Makes one 9x5" cake

Number Of Ingredients 7

1½ cups chilled heavy cream
1 tsp. powdered sugar
½ tsp. vanilla extract
Pinch of kosher salt
⅔ cup blackberry jam or preserves
21 individual chocolate graham crackers (about 5½ sheets), plus more for topping
½ pint chocolate ice cream, softened at room temperature until pliable

Steps:

  • Line a 9x5" loaf pan with plastic wrap, leaving a few inches of overhang on all sides. Chill pan until ready to use. Using an electric mixer on medium-high speed, beat cream and powdered sugar in a large bowl until stiff peaks form, about 3 minutes. Place jam in a medium bowl and whisk to loosen, then gently mix in half of whipped cream. Mix vanilla and salt into plain whipped cream.
  • Scoop half of vanilla whipped cream into prepared loaf pan and spread into an even layer. Arrange a layer of graham crackers on top, breaking or cutting to fit as needed. Add half of blackberry whipped cream, smooth into an even layer, and top with another layer of graham crackers. Dollop ice cream across top and smooth into an even layer. Add a third layer of crackers, followed by remaining blackberry whipped cream. Repeat with a fourth layer of graham crackers and finally spread remaining vanilla whipped cream over (don't worry if it's a little higher than edges of pan). Crumble some graham crackers over. Cover with plastic overhang and freeze until set, at least 6 hours.
  • To serve, using plastic overhang, unmold cake (if it's hesitant to come out, run the sides of the pan under warm water for a few seconds to loosen) and cut into slices. Do ahead: Cake can be made 2 days ahead. Keep frozen.

BERRIES AND CREAM ICE CREAM CAKE WITH CHOCOLATE CHIP COOKIES



Berries and Cream Ice Cream Cake with Chocolate Chip Cookies image

Strawberries get tossed with sugar and bourbon and are layered over chocolate chip cookies and then covered with strawberry and vanilla ice creams and frozen.

Provided by Food Network Kitchen

Time 5h

Yield 8-10

Number Of Ingredients 11

Unsalted butter, for buttering the pan
8 to 10 chocolate chip cookies
1 1/2 cups mixed fresh berries
1 tablespoon granulated sugar
1 tablespoon bourbon
4 cups (1 quart) strawberry ice cream, softened
4 cups (1 quart) vanilla ice cream, softened
2 cups heavy cream
2 tablespoons confectioners' sugar
1/2 teaspoon pure vanilla extract
Chocolate sauce, for drizzling

Steps:

  • Butter a 9-inch springform pan and line the bottom with a parchment circle. Cover the bottom of the pan with the cookies. Toss the berries with the sugar and bourbon in a medium bowl then layer them on top of the cookies.
  • Scoop the strawberry and vanilla ice creams onto the berry layer, packing it in tightly and alternating the scoops to create a marbled or checkerboard effect. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
  • Unmold the cake by running a knife around the edge, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
  • Add the heavy cream, confectioners' sugar and vanilla to a large bowl and whip with an electric mixer until soft peaks form. This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.
  • Frost the top and sides of the cake with the whipped cream frosting and drizzle with the chocolate sauce. If the cake begins to get too soft, put it back into the freezer for a few minutes.
  • Freeze another 1 1/2 to 2 hours or overnight. Before serving, let the cake sit at room temperature for about 20 minutes.

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