Black Forest ice cream cake
Emily Luchetti, Luke Meredith and Spencer Plaut
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2 cups ground chocolate cookie crumbs, such as Nabisco Famous Chocolate Wafers
3 tbsp. unsalted butter, melted
1 1/2 quarts chocolate chip ice cream
1 1/2 lb. 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 minutes.
Let ice cream sit at room temperature for about 20 minutes to soften slightly (less time if it is 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