🍒🍫 Cherry Chocolate Ice Cream Cake
Layers of chocolate cake, cherry compote, and chocolate ice cream — frozen, fabulous, and irresistible.
🧁 Ingredients
For the chocolate cake base (single thin layer):
• 120g (1 cup) all-purpose flour
• 40g (⅓ cup) unsweetened cocoa powder
• 1 tsp baking soda
• ¼ tsp salt
• 150g (¾ cup) granulated sugar
• 1 egg
• 120ml (½ cup) buttermilk (or milk + 1 tsp vinegar)
• 60ml (¼ cup) vegetable oil
• ½ tsp vanilla extract
• 120ml (½ cup) hot coffee or hot water
(OR: use a store-bought brownie or chocolate sponge layer to save time!)
For the cherry compote filling:
• 300g (2 cups) cherries, pitted (fresh or frozen)
• 2–3 tbsp sugar
• 1 tbsp lemon juice
• 1 tsp cornstarch + 1 tbsp water (slurry, for thickening)
For the ice cream layer:
• 1.2L (about 5 cups) chocolate ice cream, slightly softened
• Optional: ½ cup chopped dark chocolate or mini chocolate chips
For the whipped topping (or ganache):
• 300ml (1 ¼ cups) heavy cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
Alternative topping:
• 150g (5 oz) dark chocolate + 150ml (⅔ cup) hot cream for ganache drip
To Decorate:
• Fresh cherries
• Chocolate shavings or curls
• Crushed cookies or Oreo crumbs
• Whipped cream swirls
🧊 Instructions
1. Bake the chocolate cake base (or use store-bought):
Preheat oven to 175°C (350°F).�Whisk dry ingredients in one bowl, wet ingredients in another. Combine, then stir in hot coffee/water.�Pour into a greased and lined 8-inch (20cm) springform pan.�Bake 20–25 minutes until set. Let cool completely.
2. Make the cherry compote:
In a saucepan, cook cherries, sugar, and lemon juice over medium heat until they start to break down (5–7 mins).�Stir in cornstarch slurry, cook until thickened. Cool fully.
3. Assemble the ice cream cake:
• Line the sides of your springform pan with acetate or parchment (optional but makes removal clean).
• Place the cooled chocolate cake at the bottom of the pan.
• Spread the cooled cherry compote over the cake.
• Spoon softened chocolate ice cream over the cherries and smooth out the top. (Add chocolate chips if using.)
• Freeze for 4–6 hours or until firm.
4. Make whipped topping or ganache:
• For whipped topping: beat cream, sugar, and vanilla until stiff peaks form.
• For ganache: pour hot cream over chopped chocolate, let sit 2 min, stir until smooth. Cool slightly before drizzling.
5. Decorate and serve:
Remove cake from pan, peel off lining.�Top with whipped cream or ganache drip.�Decorate with fresh cherries, chocolate shavings, or anything you like!�Slice with a hot knife for clean cuts. Serve frozen or slightly softened.
🍒✨ Cold. Creamy. Chocolatey. Cherry perfection in every bite.