Description
This Black Cherry Ice Cream Cake features a fudgy Ghirardelli brownie base layered with a creamy mascarpone and black cherry flavored ice cream mixture, topped with a glossy magic chocolate shell. It’s a decadent dessert perfect for summer or any celebration, combining rich chocolate, fresh cherries, and luscious ice cream in one show-stopping cake.
Ingredients
Brownie Base
- 1 Box Ghirardelli Brownie Mix (plus ingredients as directed on the box)
Ice Cream Layer
- 225 g (1 cup) mascarpone cheese
- 60 g (1/2 cup) powdered sugar
- 1.5 tsp LorAnn Black Cherry Flavor Fountain
- 0.5 tsp LorAnn Reserve Pure Organic Madagascar Bourbon Vanilla Extract
- 360 g (1.5 cups) heavy cream
- 100 g (3/4 cup) fresh or frozen cherries, chopped (plus more for topping)
Magic Chocolate Shell
- 170 g (1 cup) chopped dark chocolate
- 2 tbsp coconut oil
Instructions
- Make The Brownie Base: Preheat your oven to 325°F (163°C). Prepare the Ghirardelli brownie mix according to the directions on the box, incorporating any required ingredients. Pour the batter into a lined springform pan and bake until the brownie is fudgy and set. Remove from oven and cool completely, then place the pan in the freezer for 30 minutes to firm up the base.
- Make The Ice Cream Layer: In a large mixing bowl, beat together the mascarpone cheese, powdered sugar, LorAnn Black Cherry Flavor Fountain, and Madagascar Bourbon vanilla extract until the mixture is smooth. In a separate bowl, whip the heavy cream to soft peaks. Carefully fold the whipped cream into the mascarpone mixture to create a light, creamy texture. Gently fold in the chopped cherries. Spread this ice cream mixture evenly over the cooled brownie base. Freeze the layered cake for 4 to 6 hours or overnight until firm.
- Make The Magic Chocolate Shell: In a small bowl, combine the chopped dark chocolate and coconut oil. Melt together gently over medium heat on the stovetop or in the microwave with short bursts, stirring until completely smooth. Let the chocolate mixture cool slightly but remain pourable. Pour it quickly over the frozen ice cream layer and spread evenly before it sets. Return the cake to the freezer until ready to serve.
- Serve: Just before serving, garnish the cake with whipped cream and additional fresh cherries. Use a warm knife to slice cleanly through the layers, and enjoy your rich and creamy black cherry ice cream cake with fudgy brownie base!
Notes
- For best results, ensure the brownie base is fully cooled before adding the ice cream layer to prevent melting.
- Use fresh cherries if possible for the best flavor, but frozen cherries work well too—just make sure to chop them finely.
- The magic chocolate shell sets quickly, so spread it swiftly after pouring over the frozen cake.
- To slice neatly, run your knife under hot water and dry it before each cut.
- You can customize the chocolate shell by using semi-sweet or bittersweet chocolate depending on your preference.
- This cake is best served shortly after removing from the freezer to maintain the creamy texture of the ice cream layer.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
