Black Forest Ice Cream Cake

Black Forest Ice Cream Cake

Ingredients:

• 1 chocolate cake layer (store-bought or homemade, about 9-inch round)

• 1 pint cherry ice cream, slightly softened

• 1 pint chocolate ice cream, slightly softened

• 1 cup whipped topping (Cool Whip or homemade)

• 1/2 cup cherry pie filling or fresh cherries

• 1/4 cup chocolate shavings or mini chocolate chips

• Optional: 2 tbsp cherry liqueur (for adults)

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Instructions:

1. Prepare the Cake Base:

   • Place the chocolate cake layer at the bottom of a 9-inch springform pan or cake pan lined with parchment paper.

2. Layer the Cherry Ice Cream:

   • Spread the softened cherry ice cream evenly over the cake. Smooth the top with a spatula.

3. Layer the Chocolate Ice Cream:

   • Add the softened chocolate ice cream on top of the cherry layer, smoothing evenly.

4. Freeze:

   • Cover with plastic wrap and freeze for at least 2–3 hours, or until firm.

5. Add Whipped Topping & Cherries:

   • Spread whipped topping over the frozen cake.

   • Spoon cherry pie filling or arrange fresh cherries on top.

6. Decorate:

   • Sprinkle chocolate shavings or mini chocolate chips over the whipped topping for a classic Black Forest look.

7. Serve:

   • Freeze for another hour for best results, then slice with a hot knife for clean cuts.

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High-Value Tips:

• Layering: For a dramatic effect, use a piping bag to pipe whipped topping in decorative swirls.

• Cherry Sauce: Warm the cherry pie filling slightly for a glossy, professional look.

• Chocolate Shavings: Use a vegetable peeler on a chocolate bar for elegant, large curls.

• Adult Version: Lightly brush the cake layer with cherry liqueur before adding ice cream for a grown-up twist.

OTHER RECIPES

A nice ice cream cake recipe to try ~
INGREDIENTS

• 1 quart vanilla or burgundy cherry ice cream, softened
• 1 3/4 cups unsifted all-purpose flour
• 2 cups granulated sugar
• 34 cup Hershey's cocoa
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 eggs
• 1 cup strong black coffee
• 1 cup buttermilk or sour milk*
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 3 cups whipped cream
• 1 cup cherry pie filling

INSTRUCTIONS
Firmly pack ice cream into a foil-lined 9-inch round cake pan. 

Cover; freeze about 2 hours.
Heat oven to 350 degrees F. Grease and flour two 9-inch round cake pans.
Combine sugar, cocoa, baking soda, baking powder and salt in large mixer bowl. 

Add eggs, coffee, buttermilk, oil and vanilla extract. 

Beat on medium speed for 2 minutes (batter will be thin). 

Pour batter into prepared cake pans. 

Bake for 30 to 35 minutes or until cake tester comes out clean. Cool for 10 minutes; remove from pans and cool completely.
Place 1 cake layer upside down on serving plate; top with ice cream unmolded from cake pan. Place second layer cake, top side up over ice cream layer. 

Gently spread whipped cream on top and sides of cake. 

With a decorator's tube or spoon, make a border of whipped cream around edge of top layer of cake.

Fill center with cherry pie filling. Cover and freeze at least 1 hour before serving. The ice cream cake recipe is ready to serve...enjoy the ice cream !
basic-ice-cream-cake-recipe.

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