April 11, 2014
Black Forest Ice Cream Cake
This post is part of the Lucky Leaf Spring campaign and contains sponsored content, but all opinions are my own.
When I was approached to join the Lucky Leaf Spring campaign and create a recipe using their pie filling, this Black Forest Ice Cream Cake immediately came to mind! With spring finally showing itself, I knew it was the perfect time for another ice cream cake. Plus, this flavor is one I’ve been wanting to make for a while and I was pumped to finally have a chance to make it!
Luck Leaf has a number of pie filling flavors that you can use in so many ways – pies, cakes, tarts, etc. They sent me cherry, blueberry and strawberry. I obviously used the cherry for this recipe, but I can’t wait to try the others.
Once I had this cake made and tasted it, I was so excited – it’s delicious! If you’ve been reading my blog for a while, you probably know I have a special place for ice cream cakes and treats. There are so many fun things you can do and this one is now added to the list!
This cake starts with a chocolate cake. I opted for a cake mix, but you can easily make your favorite chocolate cake from scratch instead, if you prefer(this one is my favorite).
Once the cake is baked, mix together the ingredients for the ice cream. This recipe uses my favorite no ice cream machine needed ice cream recipe. It’s wonderful for ice cream cakes because not only do you not need the ice cream machine, but it’s also nice and thick even before freezing it. That allows you to layer the whole cake right away. No need to freeze the ice cream first.
Then, just make sure you have your Lucky Leaf Cherry Pie Filling ready to go and you are ready to layer away!
I was excited to try the Lucky Leaf Pie Filling and I wasn’t disappointed. It’s a delicious filling. And it works perfectly in this cake. The cherry flavor is definitely the star here!
Check Out My Other Recipes
The combination of chocolate cake, vanilla ice cream and cherry filling makes a great contrast in texture and flavor. I’m in love!
It’s also finally starting to get warm – yay for spring! I thought it’d never come! With the warm weather, this ice cream cake definitely needs to be added to your must-make list.
Black Forest Ice Cream Cake
15.25 oz box chocolate cake mix
8 oz cream cheese, room temperature
1/2 cup sugar
1/8 cup milk
1 tsp vanilla
16 oz Cool Whip, thawed, divided
21 oz can Cherry Lucky Leaf pie filling
chocolate sundae sauce, for topping
maraschino cherries, for topping
NOTE: An 8-inch springform pan is best for this recipe so that you can easily remove the cake once it's been assembled. If you do not have a springform pan, line your pan with clear wrap before adding your parchment paper and cake board. You can use the clear warp to lift your cake out of the pan once it's assembled and frozen.
1. Bake chocolate cake according to directions on box for two 8 inch round cakes. Allow cakes to cool.
2. Combine cream cheese, sugar, milk and vanilla together in the bowl of a stand mixer, or with a hand mixer. Mix until completely combined and smooth.
3. Fold 8 oz of Cool Whip into ice cream mixture.
To assemble the cake:
1. Line the sides of the 8-inch springform pan with parchment paper. The parchment paper should stick up above the top edge of the pan, since the cake will probably be a little taller than your pan. If you want, put a cardboard cake circle in the bottom of the pan.
NOTE: You should be using the same 8-inch pan you used for the chocolate cake. Not all 8-inch pans are exactly the same size. Your cake needs to fit in this pan.
2. Put the first cake layer in the bottom of your pan.
3. Top with half of the vanilla ice cream.
4. Pour a little more than half of the cherry pie filling on top of the ice cream and spread evenly.
5. Add second chocolate cake layer to the pan.
6. Top with remaining vanilla ice cream.
7. Top with remaining cherry pie filling, leaving space on the edges for adding whipped cream.
8. Allow ice cream cake to freeze completely, 6-8 hours.
9. When frozen, remove from springform pan and remove parchment paper from sides.
10. Ice the sides of the cake with remaining Cool Whip and pipe it onto the top edges.
11. Drizzle chocolate sauce over the piped Cool Whip and add cherries on top.
12. Store in freezer until ready to serve.
You might also like:
Raspberry Cheesecake Ice Cream Cupcakes
Triple Chocolate Cookie Cake
Oreo Cookies and Cream Ice Cream Cake