Cherry and Chocolate Ice Cream Cake



Time Needed

27 mins Prep

4 mins Cook



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  • 1
    Vanilla Ice Cream (2 Litres), Softened
  • 2
    Handfuls Maltesers, Roughly Crushed
  • 1
    Cup Morello Cherry Coulis, Reserve 1/3 Coulis For The Top
  • 1
    Handful Fresh Cherries, For Toppings
  • 1 cup
    Whipped Cream, I Just Bought A Tin For Super Fast Creaming But By All Means Whip Your Own!
  • 1/2
    Jar, Morello Cherries (335g)
  • 1 tsp
  • 1 tbsp
    Caster Sugar, If Your Family Has A Sweet Tooth You Can Add 2 Tbsp

Nutrition Information

Qty per
312g serve
Qty per
Energy 670cal 215cal
Protein 9.9g 3.2g
Fat (total) 35g 11g
 – saturated 19.4g 6.2g
Carbohydrate 87g 28g
 – sugars 65g 21g
Dietary Fibre 4.04g 1.29g
Sodium 154mg 49mg

Please Note – Nutritional information is provided as a guide only and may not be accurate.

Impress your friends (and your enemies!) with this Cherry and Chocolate Ice Cream Cake.

A creamy lush dessert that takes pretty much no effort at all! In fact, almost all of it is premade and purchased!

I fooled so many friends and family into believing this was all made from scratch! *insert evil laugh*


  1. Drain the cherries and place in a saucepan with 1/3 cup of the juice, cornflour and sugar.

  2. Bring to the boil over medium heat and cook until it starts to thicken, keep an eye on it and stir often

  3. Blitz with a stick blender and pop in the fridge to cool down

  4. Stir the ice cream really well until it resembles soft-serve ice cream

  5. Line tin of choice with baking paper (don’t bother if using an individual pudding mould, you can just run the base under warm water to loosen it) and pour in the ice cream

  6. Pour morello cherry coulis across the top and use a knife or palette knife to gently swirl the coulis through the ice cream cake

  7. Place in the freezer for at least 4 hours or until set.

  8. Remove from tin and make a little channel down the top of the ice cream cake and top with remaining coulis, Maltesers and halved cherries

Morello Cherry icecream cake 4 | Stay at Home

Now, let’s get some measurements out of the way quickly because you have a couple of choices here in terms of tins. I’m going to give you cup measures for multiple options to make life easier.

Rectangle Loaf Tin – 22 cm x 11 cm or 4 c capacity takes 2lts ice cream with maybe a little leftover.

A smaller loaf tin 15 cm x 8 cm or 2 c capacity makes 2 3 cakes, if you don’t quite fill to the top you will get 3.

Individual pudding moulds 1 cup capacity  – 6

20 cm Round Cake tin

Enjoy your Cherry and Chocolate Ice Cream Cake!

Cherry and Chocolate Ice Cream Cake | Stay At Home Mum