Minty, Chocolate Covered Cherry Ice Cream Cake

Kathy Williams


This can be made ahead of time. I have used brownies for the center before . But I like the graham crackers the best.

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45 Min


No-Cook or Other


1 bag(s)
andies creme de menthe bakers chips, divided
3 pt
vanilla ice cream
2 jar(s)
chocolate fudge topping
2 jar(s)
maraschino cherries, drained, de-stemed, cut in half
graham crackers
whipped topping

Directions Step-By-Step

Spray 8x8 in square cake pan with cooking spray. Line with plastic wrap.
Warm, jars of chocolate fudge in the microwave and reserve 1/4 cup for topping. Mix the chocolate fudge with the cherries. Set aside.
Take out 1 pint of vanilla ice cream, and let it softened in a cold bowl. Softened just enough to mix in 1/3 of the andies bakers chips into it.
Press the ice cream mixture into the cake pan. Line with graham crackers, breaking to fit. Spread evenly 1/2 of the chocolate cherry mixture. Freeze for 15 mins.
For the 2nd layer repeat steps 2 & 3.
For the last layer take out the 3rd pint of ice cream, to softened and mix the last 1/3 of the andies bakers chips. Spread on top of the 2nd layer of the cake. Cover with plastic wrap and freeze for 8 hours or over night.
To serve invert cake pan and run under warm water to loosen. Remove plastic wrap. Invert onto a platter.
Serve with left over fudge topping and whip cream.

About this Recipe

Course/Dish: Cakes, Ice Cream & Ices
Main Ingredient: Dairy
Regional Style: American