How to make it

  • In a small saucepan, heat cream and butter over low heat until butter is melted; remove from the heat. Add chips; let stand for 1 minute. Whisk until sauce is smooth. Stir in vanilla. Cool for 30 minutes, stirring occasionally.
  • Meanwhile line the bottom and sides of a 9x5x3" loaf pan with plastic wrap. Spread 1 pint 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 C. chocolate sauce, freez for 20 minutes.
  • Top with remaining cherry ice cream, sprinkle with 1 C. cookie crumbs. Cover and freeze for 4 hours.
  • Transfer remaining sauce to microwave safe dish; cover and refrigerate.
  • Remove dessert from freezer 10 minutes before serving. Using plastic wrap, remove dessert from pan; discard plastic wrap. Press remaining cookie crumbs into sides. Using a serrated knife, cut into 12 slices. Warm reserved sauce in microwave, serve with ice cream cake.

Reviews & Comments 2

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    " It was excellent "
    shirleyoma ate it and said...
    Oh wow! got my 5
    Was this review helpful? Yes Flag
    " It was excellent "
    jett2whit ate it and said...
    I believe the serving size should be ONE! yummy
    Was this review helpful? Yes Flag

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