White Chocolate Cherry Chip Ice Cream Cake Recipes

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WHITE CHOCOLATE-CHERRY CHIP ICE CREAM CAKE



White Chocolate-Cherry Chip Ice Cream Cake image

Looking for something cool to make ahead? Try a frosty cake dessert that's premixed with ice cream.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h55m

Yield 16

Number Of Ingredients 9

1 box Betty Crocker™ Super Moist™ white cake mix
1 box (4-serving size) white chocolate instant pudding and pie filling mix
1 cup water
1/3 cup vegetable oil
4 egg whites
6 cups cherry-chocolate chip ice cream
1 cup whipping cream
1 package (6 oz) white chocolate baking bars, chopped
1/4 cup hot fudge topping

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. In large bowl, beat cake mix, dry pudding mix, water, oil and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes (batter will be very thick). Pour into pan.
  • Bake 29 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Meanwhile, place ice cream in refrigerator 1 hour to soften.
  • Cut cake into 1- to 1 1/2-inch squares with serrated knife. In very large bowl, stir ice cream until very soft. Add cake squares; stir until cake is coated (cake pieces will break up). Spoon mixture back into pan. Smooth top. Freeze about 3 hours or until firm.
  • Meanwhile, in 1-quart saucepan, heat whipping cream until hot but not boiling. Stir in chopped white chocolate until melted and smooth. Pour mixture into small bowl. Refrigerate 1 hour 30 minutes to 2 hours or until cold.
  • Beat white chocolate mixture on high speed until soft peaks form (do not overbeat or mixture will look curdled). Spread over ice cream cake.
  • In microwavable food-storage plastic bag, place hot fudge topping; seal bag. Microwave on High about 15 seconds or until melted; squeeze bag until topping is smooth. Cut off tiny corner of bag; squeeze bag to drizzle topping over cake. Serve immediately, or cover and freeze.

Nutrition Facts : Calories 400, Carbohydrate 50 g, Cholesterol 40 mg, Fat 3 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 34 g, TransFat 0 g

CHOCOLATE-CHERRY ICE CREAM CAKE



Chocolate-Cherry Ice Cream Cake image

O say can you see this amazing dessert at your next gathering? I make it ahead of time and keep it in the freezer, wrapped in foil, for a week or so before serving.-Scarlett Elrod, Newnan, Georgia

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 12 servings.

Number Of Ingredients 8

1-1/2 cups Oreo cookie crumbs (about 15 cookies)
2 tablespoons butter, melted
4 cups cherry ice cream, softened if necessary
8 Oreo cookies, coarsely chopped
1 cup miniature semisweet chocolate chips, divided
4 cups fudge ripple ice cream, softened if necessary
Sweetened whipped cream, optional
12 fresh sweet cherries

Steps:

  • Preheat oven to 350°. In a small bowl, mix cookie crumbs and butter. Press onto bottom and 1 in. up sides of a greased 9-in. springform pan. Bake 8-10 minutes or until firm. Cool on a wire rack., Spread cherry ice cream into crust; freeze, covered, until firm. Layer with chopped cookies and 1/2 cup chocolate chips. Spread fudge ripple ice cream over chocolate chips. Sprinkle with remaining chocolate chips. Freeze, covered, 8 hours or until firm., Remove cake from freezer 10 minutes before serving; carefully loosen sides from pan with a knife. Remove rim from pan. If desired, serve with whipped cream. Top with cherries.

Nutrition Facts :

CHOCOLATE-CHERRY ICE-CREAM CAKE



Chocolate-Cherry Ice-Cream Cake image

Make this celebration cake ahead of time, so you can have a sweet surprise waiting in the freezer!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 9h45m

Yield 12

Number Of Ingredients 9

16 Oreo chocolate creme sandwich cookies
1/4 cup butter or margarine
1 quart (4 cups) cherry or cherry vanilla ice cream, softened
8 Oreo chocolate creme sandwich cookies, coarsely chopped
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

Steps:

  • Heat oven to 350°F. Place 16 cookies in food processor. Cover and process 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.

Nutrition Facts : Calories 410, Carbohydrate 48 g, Cholesterol 60 mg, Fat 4, Fiber 2 g, Protein 5 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 36 g, TransFat 1 g

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