Bordeaux Cherry Chocolate Ice Cream Cake

Bordeaux Cherry Chocolate Ice Cream Cake
Here is the layer of fudge topping poured over the brownie base.
Chopped Oreos cover the semi-frozen hot fudge sauce.
a picture of the Blue Bunny ice cream I used for the cake


Four layers of heaven: brownie base, hot fudge center, chopped Oreos, cherry ice cream

Back in September, I posted my recipe for Brownie Cookie Dough Ice Cream Cake. It was beyond delicious, giving any Dairy Queen or Carvel cake a run for its money.  This past Christmas I decided to switch the dessert table up a bit and made another ice cream cake. This one had the same base, fudge, and Oreo filling. To keep things festive, I used a whole carton of cherry chocolate ice cream on top. (I skipped a garnish, although in the future I may try some chocolate swirls on top). This cake was unbelievably delectable and very indulgent. Of course it is not something to wreck your diet with every week, but on those special occasions, it is a fabulous choice.


Bordeaux Cherry Chocolate Ice Cream Cake
Prep time
Cook time
Total time
Serves: 8-16
  • For the Brownie Base:
  • ½ cup butter
  • 1 cup vanilla sugar
  • 2 large eggs
  • 1&1/2 teaspoons vanilla extract
  • 1 teaspoon cherry extract
  • ⅓ cup cocoa powder
  • ½ cup all-purpose flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ------------
  • For the hot fudge center:
  • 1 14 oz. can sweetened condensed milk
  • ⅔ cup semi-sweet chocolate chips
  • 2 Tablespoons butter
  • 1&1/2 teaspoons vanilla extract
  • ------------
  • For the cookie center:
  • 18 Oreos
  • ------------
  • For the ice cream topping:
  • 1.75 quarts Bordeaux Cherry Chocolate ice cream
  1. For the Brownie base: Preheat oven to 350 degrees. Grease and flour a 9" springform pan. In a medium saucepan, melt the butter. Stir in the sugar, followed by the eggs, vanilla extract, and cherry extract. Add the flour, cocoa powder, baking soda, and salt, stirring until smooth. Pour into prepared pan. Bake for 25 minutes or until edges are set and center still looks moist. Cool slightly on shelf and then freeze.
  2. For the Hot Fudge center: Combine all ingredients in a medium saucepan. Cook over low heat, stirring constantly, until chips have melted and mixture is smooth. Pour over frozen brownie. Spread evenly, covering sides. Return to freezer. Freeze for 2 hours.
  3. For the Oreo Cookie center: Crush Oreos into small pieces. Sprinkle evenly over frozen fudge center. Return to freezer. Freeze 2 more hours.
  4. For the Ice Cream topping: Let ice cream soften on shelf about 20 minutes. Spread over crushed cookie center. Return to freezer. Freeze several hours or overnight before serving.
  5. To Serve: Let rest at room temperature for 10 minutes. Slice with a warm knife and enjoy!

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  1. Mmmm….chocolate and cherry is a great combination, the flavors work well together!

  2. Wow! Your chocolate ice cream cake looks so yummy! I shall make it this weekend. I just hope they won’t eat too much of this sweets because we might end up having an appointment with our Omaha dentist.

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