There's something magical about the way cherry and chocolate come together — rich, deep cocoa notes paired with sweet-tart bursts of juicy cherries. Now imagine those flavors layered into a cool, creamy, utterly decadent dessert that’s perfect for birthdays, summer BBQs, or just because you’re craving something indulgent. That’s exactly what you get with this Cherry Chocolate Ice Cream Cake.

The first time I made this cake was for my sister’s birthday in July. She’s a huge fan of Black Forest cake, but it was sweltering hot, and no one wanted to turn on the oven. This frozen twist was an instant hit — the crunchy cookie base, luscious cherry ice cream, ribbons of chocolate fudge, and whipped topping vanished in minutes. It’s now our go-to celebration dessert all summer long.

Keep reading to see why this dreamy ice cream cake deserves a permanent spot in your freezer.

Why You'll Love This Cherry Chocolate Ice Cream Cake

If you’re a fan of no-bake desserts, this cake is about to become your new obsession. It’s got everything you want in a crowd-pleasing treat, with none of the fuss.

Let’s start with the ease factor. This recipe uses store-bought ice cream and a simple cookie crust, so there’s no need for baking, churning, or fancy equipment. Layer it all together, pop it in the freezer, and you’re done.

It’s the ultimate make-ahead dessert. You can assemble this cake a few days in advance, making party prep a breeze. And honestly, it tastes even better after a day in the freezer as the flavors have more time to meld.

Budget-conscious bakers will love that this cake uses affordable ingredients — think chocolate sandwich cookies, cherry ice cream, fudge sauce, and whipped topping. It’s an elegant-looking dessert that won’t break the bank.

And let’s not forget versatility. You can customize it with different ice cream flavors, swap in fresh fruit, or add extra mix-ins. Whether you go classic or creative, this cake is endlessly adaptable.

Now let’s dive into the ingredients that make this frozen treat so special.

Ingredients Notes

The beauty of this Cherry Chocolate Ice Cream Cake lies in its simple yet bold ingredients. Every component brings its own texture and flavor to create a perfectly layered, crave-worthy dessert.

Chocolate sandwich cookies form the base of this cake, providing that rich cocoa crunch that contrasts so nicely with the creamy layers above. You’ll blitz them in a food processor (or crush them in a zip-top bag) and combine with melted butter to create a sturdy crust that doesn’t freeze too hard.

Cherry ice cream is the star of the show. You can use your favorite brand — just look for one with real cherry chunks for added texture and flavor. The sweet-tart profile pairs beautifully with the chocolate base and fudge layers. Let it soften slightly before layering so it spreads evenly.

Chocolate fudge sauce adds those decadent ribbons of sweetness throughout the cake. You can use store-bought hot fudge or make your own — just make sure it’s thick and rich. Drizzle it between the layers and on top for maximum indulgence.

Whipped topping (like Cool Whip) gives the cake a smooth, pillowy finish. It’s easy to spread and holds its shape well in the freezer. You can also use freshly whipped cream if you prefer a more homemade touch, but be sure to stabilize it if you’re making the cake ahead of time.

To build the cake, you’ll need a springform pan (8 or 9 inches is perfect) for easy unmolding. A food processor or rolling pin helps crush the cookies, and an offset spatula makes smoothing layers a breeze.

Now that your ingredients are prepped, let’s get into the fun part: assembling your ice cream masterpiece.

How To Make This Cherry Chocolate Ice Cream Cake

Making this ice cream cake is a joyful, no-stress process. With just a few steps and a bit of chill time, you’ll have a dessert that looks impressive and tastes even better.

Start by preparing your crust. In a food processor, pulse your chocolate sandwich cookies into fine crumbs. Mix them with melted butter until the texture resembles wet sand. Press the mixture firmly into the bottom of a springform pan to form an even layer, then pop it in the freezer for 10–15 minutes to set.

While the crust chills, take your cherry ice cream out of the freezer and let it soften on the counter. You want it to be spreadable but not soupy — about 10 minutes should do it. Once soft, spoon half of the ice cream over the crust and gently smooth it into an even layer.

Drizzle a generous layer of chocolate fudge sauce over the cherry ice cream. Use a spoon to swirl it slightly into the surface. This creates pockets of chocolatey goodness in every bite. Then, add the remaining cherry ice cream on top and spread it evenly.

Next comes the whipped topping. Spoon it over the top layer of ice cream and use an offset spatula to smooth it all the way to the edges. For a fancy finish, drizzle more fudge sauce over the top and sprinkle on chocolate shavings or maraschino cherries if you’re feeling extra.

Cover the pan tightly with plastic wrap or foil and place it in the freezer for at least 4 hours, preferably overnight. This allows the layers to firm up and the flavors to blend beautifully.

When you’re ready to serve, run a warm knife around the inside of the springform pan before releasing the sides. Let the cake sit at room temperature for 5–10 minutes for easier slicing.

Storage Options

This cake stores beautifully, making it a perfect make-ahead option for parties or last-minute sweet cravings.

Once fully assembled and frozen, cover the cake tightly with plastic wrap and foil to prevent freezer burn. It will stay fresh in the freezer for up to 7 days, though the texture is best within the first 3–4 days.

If you have leftovers, slice the cake into individual servings and wrap each slice in parchment or wax paper before placing in a freezer-safe container. This way, you can pull out a single slice whenever a dessert craving strikes.

To serve, let the cake (or slices) thaw slightly at room temperature for 5–10 minutes. This softens the ice cream just enough to make slicing and eating a breeze.

Avoid refreezing cake that has fully thawed, as it can lead to icy texture and diminished flavor.

Variations and Substitutions

One of the best parts about this Cherry Chocolate Ice Cream Cake is how easy it is to switch things up based on your preferences or pantry situation.

Not a cherry fan? Swap the cherry ice cream for strawberry, raspberry ripple, or even vanilla bean. You can also stir in chopped fresh fruit or frozen berries for added texture and flavor.

Want a different base? Instead of chocolate sandwich cookies, try graham crackers, chocolate chip cookies, or even brownie crumbles. Just be sure to adjust the butter slightly if your base is drier.

Craving extra crunch? Add a layer of crushed chocolate-covered pretzels or toffee bits between the ice cream layers for a sweet-salty twist.

Make it boozy! Add a splash of Kirsch (cherry liqueur) or Baileys to your fudge sauce or whipped topping for a grown-up version that’s perfect for dinner parties.

If you’re dairy-free, you can easily substitute with non-dairy ice cream, coconut whipped topping, and vegan cookies to make a fully plant-based version.

No matter how you customize it, this cake is a guaranteed hit. Don’t be afraid to get creative and make it your own — it’s hard to go wrong with layers of frozen deliciousness.