Cherry Chocolate Ice Cream Cake

Cherry Chocolate Ice Cream Cake

11-hour 40-Minute recipe Serves 8
What's black and white with red all over? This delicious cake, made with Breyers® Cherry Vanilla Ice Cream!
11-hour 40-Minute recipe Serves 8


Prep: 30-minute | Cook: 30-minute
  • 1

    Line a 9x9-in baking pan with foil, then spray with non-stick cooking spray.

  • 2

    Prepare and bake brownie mix in prepared pan following package directions. Transfer pan to a rack to cool completely, about 2 hours.

  • 3

    Cover pan with cutting board, then flip pan and board over to release brownie. Remove foil. Using a sharp knife, cut brownie into three even strips.

  • 4

    Place first brownie strip on a large sheet of heavy duty foil. Spread with 3 cups ice cream to the edges. Top with second brownie strip. Spread with remaining 3 cups ice cream to the edges. Place third brownie strip on top. Wrap cake tightly in foil and freeze until firm, about 8 hours.

  • 5

    Remove cake from freezer about 10 minutes before serving.

  • 6

    Meanwhile, place jam in a small saucepan set over medium. Cook, stirring often, until warm and runny.

  • 7

    Cut cake into 8 slices. Cut each slice diagonally in half. Place 2 half slices on each dessert plate. Spoon warm cherry jam onto plate around cake. Garnish with cherries, if desired. Serve immediately.

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Last updated: January 21st, 2021

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