Black Cherry Ice Cream Cake

Name: Black Cherry Ice Cream Cake
Cuisine: Canadian
Ingredients: 2L Chapman’s Black Cherry Premium Ice Cream; Lady finger sponge cake, or store-bought sponge cake; ¼ cup ruby chocolate chips; 2 cups fresh black cherries pitted, or frozen; ¼ cup white sugar

Impress your family and friends with this elegant ice cream cake! This dessert combines the delicious creaminess of Chapman’s Black Cherry ice cream and a soft, spongy, flower shaped cake. Top it off with ruby chocolate to really make your cake pop!

Equipment:

9-inch spring form cake pan
Parchment paper
Painting brush for cake decoration (new, unused)

Ice Cream Cake Tips:

Whenever possible it is best to form the layers of ice cream and ingredients the night before, to ensure your cake looks its best!
If you’re in a rush, you can always pick up dry ice in a cooler to freeze your ice cream in minutes instead of hours.
A pastry torch helps get the ice cream out of any pan/mold, but if you don’t have one, use a hairdryer.

Most of the ingredients and equipment for this recipe can be found in Bulk Barn stores across Canada. You can find the ice cream needed for this delicious recipe here.

Ingredients

2L Chapman’s Black Cherry Premium Ice Cream
Lady finger sponge cake, or store-bought sponge cake
¼ cup ruby chocolate chips
2 cups fresh black cherries pitted, or frozen
¼ cup white sugar

Recommended Product

Chapman's Premium 2l Black Cherry Ice Cream

Find in a store near me ›

Preparation Instructions

Prepare two ladyfinger or sponge cake layers, one for the bottom of the cake and one for the top. Use any recipe you prefer. Using interesting shapes of silicone cake molds can add allure to your cake.

Take your 9-inch spring form baking pan and place a round piece of the parchment paper at the bottom. Place one of your sponge cakes on top of a parchment paper round.

Scoop approximately 1/3 of the Black Cherry Ice cream on top of the sponge cake, distribute evenly.

Black Cherry ice cream cake made with Chapman's Ice Cream step 3_Cherry ice cream being scooped into the pan

Using another parchment round, press down firmly, pushing ice cream to the corners of the cake pan. Put into the freezer for a minimum of 2 hours.

Black Cherry ice cream cake made with Chapman's Ice Cream step 4_Press down to create ice cream cake

Add the ruby chocolate chips to a bowl over hot water to melt. Use melted chocolate to decorate your second layer of sponge cake.

Black Cherry ice cream cake made with Chapman's Ice Cream step 5_ Decorate sponge cake with melted ruby chocolate chip

Add black cherries and a few spoons of sugar to a small pot. Heat and mix for a few minutes.

Black Cherry ice cream cake made with Chapman's Ice Cream step 6_ Add black cherries and sugar to a small pot.

Remove cake pan with ice cream from the freezer. Using a heat source (blow torch) warm the outside of the cake pan, until you can remove it without damaging the cake. In a similar way, remove bottom of springform pan, as well as all the layers of parchment.