Real Recipes From Real Home Cooks ®

minty, chocolate covered cherry ice cream cake

Recipe by
Kathy Williams
Rock Hill, SC

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

yield 6 -8
prep time 45 Min
method No-Cook or Other

Ingredients For minty, chocolate covered cherry ice cream cake

  • 1 bag
    andies creme de menthe bakers chips, divided
  • 3 pt
    vanilla ice cream
  • 2 jar
    chocolate fudge topping
  • 2 jar
    maraschino cherries, drained, de-stemed, cut in half
  • 18
    graham crackers
  • whipped topping

How To Make minty, chocolate covered cherry ice cream cake

  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • 5
    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.