Summer always means ice cream. I had my first ice cream cake of my adult life for ChuThis's birthday month ago and I really liked the combination of cake/cookies and ice cream. My mom found this recipe in a magazine and contributed it to dessert night.
I didn't have time to make the ice cream for this cake, so I used Dryer's Chocolate chip ice cream. It was tasty, but the ice cream was a lot softer than I had anticipated it being so it melted really quickly. I also decided to use Chips Ahoy cookies for the crust instead of just a chocolate wafer cookie. This turned out to be really tasty but the frozen chocolate parts of the cookie made the crust a lot tougher to cut than I had anticipated. Perhaps a Nilla Wafer or cookie with fewer chocolate chips would have made the crust less tough.
This was a very tasty and super easy summer dessert. Just make sure you keep it close to the freezer and use ice cream that's not as soft as Dryers. Here's the recipe for your enjoyment.
Black Forest Ice Cream Cake: (recipe from California Country)
2 cups ground chocolate cookie crumbs, such as Nabisco Famous Chocolate Wafers (I used Chips Ahoy instead)
3 tbsp. unsalted butter, melted
1 1/2 quarts chocolate chip ice cream (I don't recommend Dreyers because it's too soft)
1 1/2 lbs. cherries, stemmed and pitted
1/3 cup water
1/3 cup sugar
1 1/2 tbsp. cornstarch
In a bowl, stir together cookie crumbs and melted butter. Press firmly into the bottom of a 9-inch springform pan. Freeze for 30 mins.
Let ice cream sit at room temperature for about 2o mins to soften slightly (less time if it's hot out). Put ice cream in springform pan. Firmly press ice cream on top of crust. Wrap in plastic wrap and freeze cake for several hours until firm. (Can be made several days ahead.)
While cake is freezing, combine cherries, water, sugar, and cornstarch in a medium pot. Cook over medium heat, stirring frequently, until cherries have given off juice and have thickened. Refrigerate until cold. Just before serving, unmold cake. Place cherries on top of cake. Slice and serve. Serves 8 to 10.