Cherry Ice Cream Cake...
2/3 cup heavy whipping cream
2 T butter
1, 11-ounce package milk chocolate chips
1 tsp. vanilla extract
2 pints cherry or cherry vanilla ice cream, softened and divided
3 cups crushed shortbread cookies, divided
1 pint vanilla ice cream, softened
In small saucepan over low heat, heat butter and cream until butter melts. Remove from heat. Add chips. Let mixture stand for one minute and whisk until sauce is smooth. Stir in vanilla and cool mixture for 30 minutes, stirring occasionally. Line bottom and sides of loaf pan with plastic wrap. Spread 1 pint of cherry ice cream into prepared pan. Sprinkle with 1 cup cookie crumbs. Top with vanilla ice cream. Freeze for 20 minutes or until firm. Spread with 3/4 cup chocolate sauce. Freeze for another 20 minutes. Top with remaining cherry ice cream. Sprinkle with 1 cup cookie crumbs. Cover and freeze for four hours. Transfer remaining sauce to microwave-safe dish, cover and refrigerate. Remove dessert from freezer 10 minutes before serving, using plastic wrap to remove dessert from pan. After discarding wrap, press remaining cookie crumbs into sides of cake. Use serrated knife to cut into 12 slices. Warm reserved sauce in microwave and serve over cake.
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