Black Cherry Ice Cream Cake

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.

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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

Preparation Instructions

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1
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.
2
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.
3
Scoop approximately 1/3 of the Black Cherry Ice cream on top of the sponge cake, distribute evenly.
Cherry ice cream being scooped into the pan
4
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.
Cherry ice cream cake being molded into shape
5
Add the ruby chocolate chips to a bowl over hot water to melt. Use melted chocolate to decorate your second layer of sponge cake.
Cherry ice cream cake topping
6
Add black cherries and a few spoons of sugar to a small pot. Heat and mix for a few minutes.
blueberries cooking in a pot
7
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.
Cherry ice cream in a springform pan
8
Place your ice cream cake in the middle of a platter. Place your decorated top layer of sponge cake onto the ice cream.
9
When ready, slice and top with cherry sauce.
Black Cherry ice cream cake recipe