There's something magical about the combination of cherries and chocolate, especially when it's tucked inside a cold, creamy slice of ice cream cake. With layers of rich flavor and just the right touch of sweetness, this Cherry Chocolate Ice Cream Cake is the ultimate indulgence for warm days, birthdays, or just-because dessert cravings.

I first made this cake on a hot July afternoon, trying to surprise my cherry-loving husband with something different from the usual birthday fare. It turned out to be such a hit that now it's requested every summer—and honestly, I don’t mind one bit. It's incredibly simple to throw together, no baking required, and always disappears fast.

Let’s dive into why this dreamy dessert deserves a spot in your freezer.

Why You'll Love This Cherry Chocolate Ice Cream Cake

Get ready to meet your new favorite no-bake dessert. This Cherry Chocolate Ice Cream Cake delivers in every department—taste, texture, and total wow factor.

First and foremost, it's stunningly easy to make. You only need a handful of ingredients, most of which are store-bought, and the layering process is simple enough that even kids can help.

If you're looking for a crowd-pleaser, this is it. The combination of silky ice cream, fudgy chocolate layers, and tart cherries creates a flavor profile that appeals to everyone—from picky eaters to refined palates.

You’ll also love how customizable it is. Whether you swap in different flavors of ice cream or change up the cookie crust, this cake adapts beautifully to what you already have in your kitchen.

And let’s not forget its freezer-friendly charm. You can make it days ahead of time, meaning zero stress the day you plan to serve it. Just slice, serve, and bask in the compliments.

Now that you’re sold on why this cake is a must-make, let’s take a closer look at what goes into it.

Ingredients Notes

What makes this Cherry Chocolate Ice Cream Cake so irresistible? It’s all about the mix of textures and flavors, created by thoughtfully selected ingredients.

Chocolate sandwich cookies form the base of the crust. Crushed into fine crumbs and mixed with melted butter, they create a firm, chocolatey foundation that stays crisp even after freezing. I recommend using a food processor for a uniform crumb, but a zip-top bag and rolling pin work in a pinch.

For the first ice cream layer, I use cherry vanilla ice cream. The subtle vanilla flavor provides the perfect backdrop for sweet cherry swirls and chunks. Let it soften slightly before layering so it spreads easily without disturbing the crust.

Hot fudge sauce adds a rich, gooey contrast to the frozen layers. After a brief warm-up in the microwave, it spreads smoothly over the cherry ice cream, acting as both flavor boost and structural layer. Use a high-quality jarred version, or homemade if you’re feeling ambitious.

The second ice cream layer is all about chocolate. Chocolate ice cream brings depth and creaminess, playing perfectly off the tartness of the cherry layer and the richness of the fudge. Again, let it soften slightly so it glides into place.

Finally, no ice cream cake is complete without a decorative finish. I use whipped topping, chocolate shavings, and maraschino cherries for an old-school, soda-shop look. The whipped topping adds a soft, cloud-like texture that complements the denser ice cream layers, while the cherries and chocolate add the perfect visual and flavor flair.

As for equipment, you’ll need a 9-inch springform pan for easy layering and clean release, plus a spatula for smooth spreading. A food processor or rolling pin is also handy for the crust.

How To Make This Cherry Chocolate Ice Cream Cake

Putting together this Cherry Chocolate Ice Cream Cake is a fun and fuss-free process. With a little planning, you’ll have a stunning dessert ready to go in no time.

Start by making the crust. Crush the chocolate sandwich cookies into fine crumbs and stir them together with melted butter until the mixture resembles wet sand. Press it firmly into the bottom of your springform pan to form an even layer. Pop it into the freezer for about 10 minutes to set while you prep the ice cream.

Next, scoop your cherry vanilla ice cream into a large bowl and let it soften slightly—just enough to spread easily but not melt. Once it’s ready, spoon it over the crust and smooth it out into an even layer with a spatula. Return the pan to the freezer for 15–20 minutes to firm up before adding the next layer.

While the cherry layer chills, gently warm your hot fudge sauce until it’s pourable but not too hot. Pour it over the cherry ice cream and use the back of a spoon or offset spatula to spread it into a thin, even layer. Work quickly so the warm fudge doesn’t melt the ice cream beneath it.

Now it’s time for the chocolate ice cream layer. Again, let the ice cream soften slightly, then spread it gently over the fudge. Press it into the edges of the pan to avoid air pockets and make sure it's level across the top. Cover the pan with foil or plastic wrap and freeze for at least 4–6 hours, preferably overnight.

When you're ready to serve, remove the cake from the freezer and let it sit for about 10 minutes to make slicing easier. Run a butter knife around the edge of the springform pan before releasing the sides. Then spread whipped topping over the top, sprinkle with chocolate shavings, and place maraschino cherries for a classic, celebratory finish.

Total time from start to finish is around 30 minutes of active prep, plus freezing time. What you get in return is a show-stopping dessert that looks as good as it tastes.

Storage Options

One of the best things about this Cherry Chocolate Ice Cream Cake is how beautifully it stores. You can make it days in advance and pull it out whenever you need an impressive dessert.

Once assembled, the cake should be tightly covered with plastic wrap or foil and stored in the freezer. It will keep well for up to 7 days, maintaining both flavor and texture.

For longer storage, wrap individual slices in plastic wrap and then place them in an airtight container or freezer bag. This makes it easy to grab a single serving whenever a sweet craving strikes.

If you have leftovers after serving, return any remaining cake to the freezer as quickly as possible. The whipped topping may soften slightly upon refreezing, but the flavor will still be delicious.

To reheat? No need! Just let it sit at room temperature for 5–10 minutes before slicing to make cutting easier and ensure the best texture.

Variations and Substitutions

This Cherry Chocolate Ice Cream Cake is super versatile, and you can tweak it to match your favorite flavors or dietary needs.

Not a fan of cherries? Try using raspberry ripple or strawberry ice cream in place of cherry vanilla. Both pair beautifully with chocolate and bring that fruity punch.

You can also switch up the crust. Chocolate graham crackers, brownies, or even thin chocolate wafers can stand in for the cookies. Just keep the butter ratio the same for a stable base.

For a nutty twist, stir crushed almonds or chopped pecans into the fudge layer. They’ll add a subtle crunch and elevate the flavor.

Looking for a dairy-free version? Opt for non-dairy ice cream and whipped topping. Many brands offer cherry and chocolate flavors in almond or coconut milk bases, which hold up just as well in frozen form.

Don’t be afraid to play with presentation. Make it in a loaf pan for easy slicing, or use muffin tins for individual mini cakes. The basic formula stays the same, so have fun with it!

At the end of the day, this cake is a canvas for your creativity. Whether you follow the recipe exactly or mix things up, you’re in for a frozen treat that’s equal parts nostalgic and irresistible.