Black Forest Ice Cream Cake

If you can melt ice cream, you can make this cake.



Ice cream cake is especially good for those of you that are in a hot part of the world for the festive season as it is a deliciously cooling way to finish off your Christmas feast. And the best part of it is that you can make it in advance and keep it in the freezer.

It would also work well as an alternative dessert for children or picky teenagers.

I used my supermarket’s own brand ice cream to keep the cost down but you can use your favourite.

The recipe is adapted from one that I found in the December 2009 issue of Super Food Ideas magazine.

Ingredients – serves at least 12:

  • 400g/14oz jar pitted cherries in juice (not syrup)
  • 250g/9 oz cream cheese (I used Philadelphia), softened
  • 2 litres/quarts vanilla ice cream, softened
  • 27 plain chocolate cookies (such as Arnott’s Choc Ripple)
  • 2 litres/quarts chocolate ice cream
  • grated chocolate, to serve
  • fresh cherries, optional, to serve


  • Spray a deep, 20cm/8 inch square cake pan with cooking spray and then line with cling wrap.
  • Drain the jar of cherries but reserve the juice as you will use it later.
  • Use an electric mixer to beat the cream cheese until smooth. Slowly add the softened vanilla ice cream until combined with the cream cheese.
  • Put half the vanilla mixture into the prepared pan, smoothing the surface and pushing right into the corners.
  • Put the reserved cherry juice into a small bowl. Dip 9 of the chocolate biscuits into the juice to coat, then place in a single layer over the ice cream that is in the pan.
  • Add the chopped cherries to the remaining vanilla ice cream mixture and stir to mix. Spoon this cherry ice cream mixture into the pan and smooth the surface.
  • Dip another 9 biscuits into the cherry juice and then place in a single layer over the cherry ice cream mixture.
  • Cover the pan with cling wrap and freeze for two to three hours, or until firm.
  • Once the first layers have firmed, soften the chocolate ice cream and then spoon into the pan and spread into an even layer.
  • Dip the final 9 biscuits into the remaining cherry juice and place them in a single layer over the chocolate ice cream.
  • Cover the pan with cling wrap and freeze for a few hours until firm. If you are making in advance then this can be overnight, or as long as you need it to be.
  • When ready to serve, stand the pan at room temperature for 5 minutes to allow to soften slightly. Turn the cake out onto your serving plate (the chocolate ice cream should be the bottom layer). Remove the cling wrap.
  • Top the cake with the grated chocolate and some fresh cherries, if using.
  • Serve and enjoy!


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11 Responses to Black Forest Ice Cream Cake

  1. kellycable says:

    Wow, this looks amazing!

  2. I just pinned this recipe on pin interest as the world needs to know about this deliciously easy recipe.

  3. Ellen says:

    Making this for xmas day 🙂

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