Things You'll Need:
- 2/3 cup heavy whipping cream 2 tablespoons butter 1 package (11 ounces)milk chocolate chips 1 teaspoon vanilla extract ICE CREAMCAKE: 2 pints cherry or cherry vanilla ice cream, softened, divid
-
Step 1
In a small saucepan, heat creamand but-
ter over low heat until butter ismelted;
remove fromthe heat. Add chips; let
stand for 1minute.Whisk until sauce is
smooth. Stir in vanilla. Cool for 30min-
utes, stirring occasionally. -
Step 2
Meanwhile, line the bottomand sides
of a 9-in. x 5-in. x 3-in. loaf pan with plastic
wrap. Spread 1 pint cherry ice creaminto
prepared pan; sprinkle with 1 cup cookie
crumbs. Top with vanilla ice cream. -
Step 3
Freeze for 20minutes or until firm.
Spread with 3/4 cup chocolate sauce;
freeze for 20minutes. Top with remaining
cherry ice cream; sprinkle with 1 cup
cookie crumbs. Cover and freeze for 4
hours. Transfer remaining sauce to ami-
crowave-safe dish; cover and refrigerate. -
Step 4
Remove dessert fromfreezer 10min-
utes before serving. Using plastic wrap,
remove dessert frompan; discard plastic
wrap. Press remaining cookie crumbs into
sides. Using a serrated knife, cut into 12
slices.Warmreserved sauce in ami-
crowave; serve with ice creamcake.Yield
12 servings (1-1/4 cups sauce).
