CHOCOLATE-BERRY ICE CREAM CAKE
Berries are a dream team in this triple-decker dessert. A layer of cool and sweet raspberry sorbet is the perfect topper to blackberry-studded ice cream, while rich chocolate cake is the ideal base for this dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 4h
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Lightly coat an 8-inch springform cake pan with cooking spray. In a large bowl, whisk together cocoa powder, flour, sugar, baking soda, baking powder, and salt. Whisk in egg yolk, buttermilk, 1/4 cup warm water, oil, and vanilla. Pour batter into pan and bake until cake pulls away from sides and a toothpick inserted in center comes out clean, about 15 minutes. Let cool completely in pan on a wire rack, 1 1/2 hours. Cut one or two pieces parchment paper 1 inch taller than pan side and place between cake and inside of pan, overlapping if necessary (parchment should fit snugly around entire circumference of cake).
- Place blackberries in a medium bowl and lightly mash with a fork. Stir in vanilla ice cream. Working quickly, spread ice cream mixture in an even layer over cooled cake with a small offset or rubber spatula. Freeze until ice cream is very firm, 2 hours. In a small bowl, stir sorbet until spreadable. Spread in an even layer over ice cream and freeze until set, 1 hour (or, covered, up to 1 week). To serve, unmold cake and peel away parchment.
Nutrition Facts : Calories 243 g, Fat 7 g, Fiber 3 g, Protein 3 g
CHOCOLATEY BERRY COFFEE CAKE
A chocolate-crumb topping is the crowning jewel on this coffee cake loaded with fresh berries and chocolate chips.
Provided by Food Network Kitchen
Time 1h50m
Yield 8
Number Of Ingredients 17
Steps:
- Combine the flour, brown sugar, cocoa powder, cinnamon and salt in a small bowl and mix well. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
- Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
- Whisk together the flour, baking powder, baking soda and salt in a small bowl.
- Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
- Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle half the crumb topping on top. Sprinkle the berries and chocolate chips on top. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the remaining crumb topping.
- Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.
BERRY ICE CREAM CAKE
Provided by Food Network Kitchen
Time 5h50m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Assemble the cake: Place 1 cake layer on a platter; scoop the ice cream on top and spread it to the edge using an offset spatula. Top with the second cake layer, then run the spatula around the sides to smooth the ice cream. Freeze until firm, about 4 hours.
- Make the topping: About 30 minutes before serving, remove the cake from the freezer and let stand at room temperature. Toss the berries and 3 tablespoons sugar in a bowl; set aside until ready to serve. Beat the heavy cream, the remaining 1 tablespoon sugar and the vanilla in a bowl with a mixer on medium speed until medium peaks form, 1 to 2 minutes. Spread on top of the cake. Top with the berries and their juices.
- Preheat the oven to 350 degrees F. Coat two 9-inch-round cake pans with cooking spray and line the bottoms with parchment paper.
- Whisk the cocoa powder and 1 1/2 cups boiling water in a medium bowl until smooth; set aside. Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl until combined. Add the eggs, vegetable oil, sour cream and vanilla and beat with a mixer on medium speed until smooth, about 1 minute. Reduce the mixer speed to low; beat in the cocoa mixture in a steady stream until just combined, then finish mixing with a rubber spatula. (The batter will be thin.)
- Divide the batter between the prepared pans and tap the pans against the counter to help the batter settle. Bake until a toothpick inserted into the middle comes out clean, 30 to 40 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.
BERRIES-AND-CHERRIES ICE CREAM CAKE
Talk about a slice of heaven! Chocolate wafers, cherry ice cream, and vanilla ice cream doctored with fresh cherries and berries are layered into a spectacular cake. It's finished with a generous drizzle of dark chocolate, which hardens into an irresistible shell after a turn in the freezer.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 6h
Yield Makes one 9-inch round cake
Number Of Ingredients 11
Steps:
- Combine vodka and 1/3 cup sugar; gently stir in cherries and berries. Let stand 2 hours, stirring occasionally; or refrigerate, covered, up to 12 hours. Strain (reserving syrup for another use).
- Pulse wafers in a food processor until finely ground. Add butter and 1/2 teaspoon salt; pulse until mixture has the texture of wet sand. Press half of mixture into the bottom of a 9-inch springform pan; freeze until firm, about 30 minutes.
- Temper cherry ice cream in the refrigerator until it has the texture of soft-serve, about 20 minutes. Meanwhile, beat cream with remaining 1/3 cup sugar to soft peaks. Stir two thirds of whipped cream (refrigerate the remainder) into cherry ice cream just to combine. Pour ice cream mixture over crust; smooth top and freeze until firm, about 1 hour.
- Top with remaining crumb mixture; press to lightly pack. Freeze 20 minutes. Meanwhile, temper vanilla ice cream in the refrigerator about 20 minutes, then stir into remaining whipped cream just to combine. Fold in half of cherry-berry mixture. Spread over crumb mixture, smooth top, and sprinkle with remaining berry-cherry mixture. Cover and freeze at least 4 hours and up to 2 days.
- Melt chocolate in a heatproof bowl set over (not in) a pot of boiling water. Let cool until no longer hot but still pourable, about 10 minutes. Run a thin-bladed knife between cake and sides of pan to loosen; remove sides. Run knife between bottom of cake and pan; transfer to a cake plate. Drizzle chocolate evenly over cake; top with whole cherries and berries.
- Return to freezer until chocolate hardens, 2 to 3 minutes; or freeze, loosely covered, up to 8 hours. Slice into wedges using a sharp knife dipped in hot water (if cake is too firm to slice, let temper in the refrigerator 10 to 15 minutes first).
CHOCOLATE BERRY POUND CAKE
"This moist cake topped with raspberry whipped cream is from a dear friend's vast recipe collection," writes Christi Ross of Guthrie, Texas. "It tastes like something Grandma would make and is pretty enough to serve at a special luncheon or shower."
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 10-12 servings.
Number Of Ingredients 15
Steps:
- Place 3/4 cup of spreadable fruit in a microwave-safe bowl. Cover and microwave on high for 30-50 seconds or until melted; stir until smooth and set aside. , In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cocoa, baking soda and salt. Combine sour cream and melted fruit spread; add to creamed mixture alternately with dry ingredients, beating well after each addition., Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. , Place remaining spreadable fruit in a microwave-safe bowl. Cover and microwave on high for 20-30 seconds or until melted; stir until smooth. Brush over warm cake. Cool. Dust with confectioners' sugar if desired. , For raspberry cream, place raspberries in a blender; cover and process for 2-3 minutes or until blended. Strain and discard seeds. Fold in whipped topping. Serve with the cake. Garnish with fresh berries if desired.
Nutrition Facts : Calories 497 calories, Fat 21g fat (14g saturated fat), Cholesterol 89mg cholesterol, Sodium 488mg sodium, Carbohydrate 68g carbohydrate (43g sugars, Fiber 3g fiber), Protein 6g protein.
BLACKBERRY AND CHOCOLATE ICE CREAM ICEBOX CAKE
This easy dessert for summer is simply assembled with whipped cream, blackberry jam, chocolate graham crackers, & storebought chocolate ice cream.
Provided by Kendra Vaculin
Categories Milk/Cream Vanilla Jam or Jelly Summer Quick & Easy Cake Ice Cream Fourth of July Mother's Day Father's Day Dessert Frozen Dessert Labor Day Memorial Day Chocolate Blackberry
Yield Makes one 9x5" cake
Number Of Ingredients 7
Steps:
- Line a 9x5" loaf pan with plastic wrap, leaving a few inches of overhang on all sides. Chill pan until ready to use. Using an electric mixer on medium-high speed, beat cream and powdered sugar in a large bowl until stiff peaks form, about 3 minutes. Place jam in a medium bowl and whisk to loosen, then gently mix in half of whipped cream. Mix vanilla and salt into plain whipped cream.
- Scoop half of vanilla whipped cream into prepared loaf pan and spread into an even layer. Arrange a layer of graham crackers on top, breaking or cutting to fit as needed. Add half of blackberry whipped cream, smooth into an even layer, and top with another layer of graham crackers. Dollop ice cream across top and smooth into an even layer. Add a third layer of crackers, followed by remaining blackberry whipped cream. Repeat with a fourth layer of graham crackers and finally spread remaining vanilla whipped cream over (don't worry if it's a little higher than edges of pan). Crumble some graham crackers over. Cover with plastic overhang and freeze until set, at least 6 hours.
- To serve, using plastic overhang, unmold cake (if it's hesitant to come out, run the sides of the pan under warm water for a few seconds to loosen) and cut into slices. Do ahead: Cake can be made 2 days ahead. Keep frozen.
CHOCOLATE CAKE AND BERRY PARFAITS
Create an instant, cool summer dessert. No heat is needed.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 15m
Yield 8
Number Of Ingredients 7
Steps:
- In medium bowl, fold chocolate syrup into whipped topping. Set aside.
- In large microwavable bowl, microwave raspberry jam on High 30 seconds or until melted. Add strawberries, raspberries and blackberries; toss until well coated.
- To assemble, divide 2 cups of the cake cubes evenly among 8 parfait, wine or champagne glasses. Layer each with half of the chocolate whipped topping and half of the berry mixture. Repeat layers with remaining 2 cups cake cubes, chocolate whipped topping and berries. Serve or refrigerate.
Nutrition Facts : Fat 2, ServingSize 1 Serving
CHOCOLATE BERRY CHARLOTTE RECIPE BY TASTY
Turn heads at your next dinner party with this showstopping charlotte. Lined with spongy ladyfingers, filled with rich chocolate mousse, and topped with fresh berries, it's almost too beautiful to eat. Almost. Trust us, it's worth the extra work.
Provided by Betsy Carter
Categories Desserts
Yield 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350˚F (180˚C). Line 3 baking sheets (work in batches if necessary) with parchment paper and grease with nonstick spray.
- Make the ladyfingers: In a large bowl, beat the egg whites and cream of tartar with an electric hand mixer until foamy. Gradually add ¼ cup sugar while continuing to beat until stiff peaks form.
- In a medium bowl, beat together the egg yolks and remaining ½ cup sugar until thick and pale in color, about 3 minutes. Gently fold the yolks into egg white mixture with a rubber spatula. Sift in the flour and salt and fold to incorporate. Transfer the batter to a piping bag or zip-top bag fitted with a large round tip.
- Release the bottom from a 9-inch springform pan and set the ring in the center of a prepared baking sheet. Starting at the center of the ring and working your way outward, pipe the batter in a spiral pattern, about 1 centimeter thick, leaving a ½-inch border around the edge. Remove the ring. With the remaining batter, pipe 40 3-inch (10-centimeter) long by 1-inch (2½-centimeter) wide cookies onto the remaining 2 prepared baking sheet.
- Bake the spiral and cookies for 15-17 minutes, until lightly golden around the edges. Do not allow to get too dark. Let cool completely.
- Make the chocolate mousse: In a large bowl, beat the cold heavy cream with an electric hand mixer until soft peaks form. Add the sugar and beat to incorporate.
- In a medium bowl, pour the hot heavy cream over the chocolate. Stir with a rubber spatula until melted and smooth.
- Fold the chocolate mixture into the whipped cream until incorporated.
- Set the spiral cake base on the bottom of the springform pan and attach the ring. There should be a small gap between the cake and the ring mold. Line the gap on the inside edge of the ring with the ladyfingers, flat sides facing in. You want a snug fit so use as many ladyfingers as needed.
- Pour the chocolate mousse into the center and smooth in an even layer. Chill until set, at least 4 hours in the refrigerator or about 2 hours in the freezer.
- Garnish the charlotte with blackberries, raspberries, chocolate shavings, and mint sprigs. Release the springform and tie a ribbon around the outside of the charlotte.
- Remove the ribbon before slicing and serving. Refrigerate any leftovers for up to 2 days.
- Enjoy!
Nutrition Facts : Calories 729 calories, Carbohydrate 51 grams, Fat 61 grams, Fiber 2 grams, Protein 12 grams, Sugar 34 grams
BERRIES & CHOCOLATE SAUCE FOR ICE CREAM
It's about time someone created an ice cream sundae just for adults! I frequently make this dessert to use up juicy berries during peak summer months. -Emory Doty, Jasper, Georgia
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, toss berries with vodka and sugar. Refrigerate, covered, overnight., Place chocolate and butter in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate and butter; stir with a whisk until smooth. Cool 15 minutes., Serve berry mixture over ice cream. Drizzle with chocolate sauce and sprinkle with almonds.
Nutrition Facts :
UNBELIEVABLY GOOD CHOCOLATE BLUEBERRY ICE CREAM
Make and share this Unbelievably Good Chocolate Blueberry Ice Cream recipe from Food.com.
Provided by ratherbeswimmin
Categories Frozen Desserts
Time 1h5m
Yield 1 pint
Number Of Ingredients 6
Steps:
- Add chocolate to a 1-quart glass measuring cup.
- Bring milk and cream to a boil in a medium saucepan.
- Meanwhile, in a medium bowl, whisk the yolks and sugar together until very well blended and just slightly thickened.
- Still whisking, drizzle in about 1/3 of the hot liquid-this will temper, or warm, the yolks so they don't curdle.
- Whisking all the while, slowly pour in the remaining liquid.
- Pour the custard back into the pan and cook over medium heat, stirring without stopping, until the custard thickens slightly and coats the back of a spoon; if you run your finger down the bowl of the spoon, the custard should not run into the track.
- The custard should reach at least 170°, but no more than 180°, on an instant read thermometer.
- Immediately remove pan from the heat and pour the custard over the chopped chocolate.
- Let the mixture sit for 1 minute, then using a rubber spatula, starting in the center of the measuring cup and working in ever-wider concentric circles, stir until the custard is smooth.
- Refrigerate the custard until chilled before churning it into ice cream.
- Scrape the chilled custard into the bowl of an ice cream maker; churn according to manufacturer's directions.
- When the ice cream is thickened and just about ready, spoon in the blueberry preserves and churn to blend.
- Pack the ice cream into a container and freeze it until it is firm enough to scoop.
Nutrition Facts : Calories 1855.6, Fat 139.7, SaturatedFat 82.7, Cholesterol 816.8, Sodium 233.3, Carbohydrate 165.1, Fiber 24.6, Sugar 100.8, Protein 37
More about "chocolate berry ice cream cake recipes"
VERY BERRY CHOCOLATE ICE CREAM CAKE - DOMESTICALLY …
From domesticallyblissful.com
Servings 1Total Time 5 minsEstimated Reading Time 5 mins
- Then pour the melted dark chocolate over the top & down the sides of the Carvel® Ice Cream Cake.
VERY BERRY CHOCOLATE ICE CREAM CAKE
From iloveicecreamcakes.com
Estimated Reading Time 2 mins
VERY BERRY ICE CREAM CAKE | WILLIAMS SONOMA
From williams-sonoma.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
10 BEST BERRY CHOCOLATE CAKE RECIPES | YUMMLY
From yummly.com
CHOCOLATE BERRY CAKE - IN BLOOM BAKERY
From inbloombakery.com
DARK CHOCOLATE BLUEBERRY ICE CREAM | DRISCOLL'S
From driscolls.com
NO BAKE SUMMER BERRY ICEBOX CAKE - CAKESCOTTAGE
From cakescottage.com
CHOCOLATE-BERRY ICE CREAM CAKE | KEEPRECIPES: YOUR UNIVERSAL …
From keeprecipes.com
EASY BERRY ICEBOX CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
CHOCOLATE BERRY LAYER CAKE | DONNA HAY
From donnahay.com.au
MILK CHOCOLATE-BERRY ICE CREAM RECIPE | EATINGWELL
From eatingwell.com
MINI BERRY ICE CREAM CAKES - PARSLEY AND ICING
From parsleyandicing.com
WHITE CHOCOLATE AND BERRY ICE CREAM GATEAU - EAT SMARTER USA
From eatsmarter.com
ICE CREAM CAKE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
BERRY ICE CREAM CAKE WITH CHOCOLATE EGGS, PISTACHIOS AND …
From pinterest.ca
TRIPLE BERRY CHOCOLATE VEGAN ICE CREAM CAKE - BUTTERNUT BAKERY
From butternutbakeryblog.com
CHOCOLATE BERRY ICE CREAM CAKE | RECIPE | ICE CREAM CAKE, CREAM …
From pinterest.com
CHOCOLATE-BERRY ICE CREAM CAKE - SIDE DISH RECIPES
From fooddiez.com
SWIRLED BERRY ICE CREAM BUTTER CAKE. - HALF BAKED HARVEST
From halfbakedharvest.com
CHOCOLATE COOKIE AND BERRY ICE CREAM CAKE | NEW WORLD
From newworld.co.nz
CHOCOLATE BERRY CAKE WITH ITALIAN BUTTERCREAM - FOOD NETWORK …
From foodnetwork.ca
CHOCOLATE BERRY CAKE | ANA'S BAKING CHRONICLES
From anasbakingchronicles.com
BLUEBERRY CONE ICE CREAM STREET FOOD #SHORTS #YOUTUBESHORTS …
From youtube.com
CHOCOLATE BERRY ICE CREAM CAKE | RECIPE | ICE CREAM CAKE, DESSERTS ...
From pinterest.nz
CHOCOLATE BLUEBERRY ICE CREAM CAKE - BAKE EAT LOVE (BEL BOX)
From bakeeatlovebox.com
CHOCOLATE-BERRY ICE CREAM CAKE | EVERYDAY FOOD WITH SARAH CAREY
From dailymotion.com
CHANTILLY BERRY CAKE - THE RECIPE CRITIC
From therecipecritic.com
CHOCOLATE-BERRY ICE CREAM CAKE - LUNCH RECIPES
From fooddiez.com
CHOCOLATE-BERRY ICE CREAM CAKE | ICE CREAM CAKE, CAKE RECIPES, …
From pinterest.ca
EASY BERRY ICE CREAM CAKE RECIPE | THEHUB FROM WALMART CANADA
From ideas.walmart.ca
FRESH BERRY CREAM CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
CHOCOLATE BLUEBERRY ICE CREAM CAKE RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
DE WAFELBAKKERS BLUEBERRY ICE CREAM CAKE
From dewafelbakkers.net
CHOCOLATE BERRY ICE CREAM CAKE - CRITCHLEY FAMILY FARMS
From critchleyfamilyfarms.com
You'll also love