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Recipe Goldmineon
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TOTAL TIME 9 Hr 45 Min
SERVINGS 12
16 creme-filled chocolate sandwich cookies
1/4 cup butter or margarine
1 quart (4 cups) cherry or cherry vanilla ice cream, softened
8 creme-filled chocolate 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
Heat oven to 350ºF. Place 16 cookies in food processor. Cover and process until finely ground. Add butter; cover and process until mixed. Press in springform pan, 9 x 3 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.
Expert Tips
Spray the back of a metal spoon with cooking spray, then use it to press the crumb mixture into the pan.
It’s a snap to spread the fudge sauce over the ice cream. Just spoon the sauce into a resealable plastic food-storage bag, cut off a small tip from a corner and squeeze.
This special dessert keeps well in the freezer for up to two weeks. Make the dessert, freeze until firm, then cover with foil to store.
Nutrition Information: 1 Serving (1 Serving)Calories 410 (Calories from Fat 200), Total Fat 22g (Saturated Fat 13g, Trans Fat 1g),
Cholesterol 60mg; Sodium 170mg; Total Carbohydrate 48g (Dietary Fiber 2g, Sugars 36g), Protein 5g
Percent Daily Value*: Vitamin A 10.00%; Vitamin C 0.00%; Calcium 15.00%; Iron 6.00%
Exchanges: 2 Starch; 1 Other Carbohydrate; 4 Fat
Carbohydrate Choices: 3
*Percent Daily Values are based on a 2,000 calorie diet.
Recipe and photograph provided courtesy of Betty Crocker/©2011 General Mills.
You don't have to be "lucky" to experience the personal freedom and financial success you're looking for. We are a team of experienced professionals who have been making money from home for years! Let us show you RISK FREE and with NO HYPE!
Recipe Goldmineon
Tweet
This dessert is a celebration waiting to happen! Make it ahead,
and you can have a secret in the freezer ready to surprise someone.
Chocolate Cherry Ice Cream Cake
PREP TIME 25 MinTOTAL TIME 9 Hr 45 Min
SERVINGS 12
16 creme-filled chocolate sandwich cookies
1/4 cup butter or margarine
1 quart (4 cups) cherry or cherry vanilla ice cream, softened
8 creme-filled chocolate 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
Heat oven to 350ºF. Place 16 cookies in food processor. Cover and process until finely ground. Add butter; cover and process until mixed. Press in springform pan, 9 x 3 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.
Expert Tips
Spray the back of a metal spoon with cooking spray, then use it to press the crumb mixture into the pan.
It’s a snap to spread the fudge sauce over the ice cream. Just spoon the sauce into a resealable plastic food-storage bag, cut off a small tip from a corner and squeeze.
This special dessert keeps well in the freezer for up to two weeks. Make the dessert, freeze until firm, then cover with foil to store.
Nutrition Information: 1 Serving (1 Serving)Calories 410 (Calories from Fat 200), Total Fat 22g (Saturated Fat 13g, Trans Fat 1g),
Cholesterol 60mg; Sodium 170mg; Total Carbohydrate 48g (Dietary Fiber 2g, Sugars 36g), Protein 5g
Percent Daily Value*: Vitamin A 10.00%; Vitamin C 0.00%; Calcium 15.00%; Iron 6.00%
Exchanges: 2 Starch; 1 Other Carbohydrate; 4 Fat
Carbohydrate Choices: 3
*Percent Daily Values are based on a 2,000 calorie diet.
Recipe and photograph provided courtesy of Betty Crocker/©2011 General Mills.
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© Copyright 1999-2012 Recipe Goldmine™ | Trademark
No portion of this website may be reproduced without permission.
© Copyright 1999-2012 Recipe Goldmine™ | Trademark
No portion of this website may be reproduced without permission.