There's something magical about the combination of cherries and chocolate—especially when it’s layered into a decadent, frozen dessert like this Cherry Chocolate Ice Cream Cake. Imagine velvety chocolate cake, rich cherry ice cream, and luscious chocolate ganache all stacked into one showstopping treat that melts in your mouth with every bite.

I first whipped up this beauty for a summer birthday party, and it’s been a family favorite ever since. It’s cool, creamy, and bursting with flavor—plus, it looks way more impressive than the effort it takes. If you’re after a make-ahead, crowd-pleasing dessert that screams celebration, this one’s for you.

Whether you're hosting a party, celebrating a birthday, or just treating yourself on a warm afternoon, this cake delivers elegance with ease. Let’s dive into what makes it so special.

Why You’ll Love This Cherry Chocolate Ice Cream Cake

Get ready to fall in love with your new go-to frozen dessert. This Cherry Chocolate Ice Cream Cake hits that perfect sweet spot between decadent and refreshing.

First, it’s incredibly easy to assemble, even if you’re not a pro baker. With a simple chocolate cake base (store-bought or homemade), store-bought ice cream, and a quick ganache topping, it’s low-effort but high impact.

Then there’s the flavor combo—cherries and chocolate are a match made in dessert heaven. The tart, juicy cherry ice cream cuts through the richness of the chocolate cake, making every bite feel perfectly balanced.

You’ll also love how customizable it is. Want to make it boozy? Add a splash of Kirsch. Prefer vanilla instead of chocolate cake? Go for it. This cake is your canvas.

And let’s not forget: it’s a make-ahead dream. Since it needs to be frozen anyway, you can prep it days in advance and simply pull it out when you’re ready to impress.

Once you’ve made it once, you’ll find yourself inventing new excuses to make it again.

Ingredients Notes

The beauty of this dessert lies in using a few thoughtful, quality ingredients. It’s all about layers—each one bringing something special to the table.

Start with a chocolate cake base. You can use your favorite homemade chocolate cake recipe, or grab a boxed mix for ease. If you’re in a rush, a store-bought chocolate pound cake or brownie slab works beautifully too. The key is something dense and rich that can hold up to the ice cream layers.

Next, the star of the show: cherry ice cream. I love using a high-quality brand with real cherry chunks and a natural flavor—look for "black cherry" or "cherry vanilla." If you're feeling ambitious, you could even churn your own cherry ice cream at home for a truly gourmet experience.

The chocolate ganache topping brings everything together. Made simply with heavy cream and semi-sweet or dark chocolate, it adds a glossy, dramatic finish to the cake. I like to pour it over the cake just before the final freeze so it firms up to a fudge-like texture.

Don’t forget the cherry garnish. Maraschino cherries add a pop of color and sweetness, but fresh cherries (if they’re in season) take this cake to another level. Pit them and place them around the edges for a rustic, elegant look.

You’ll also want a springform pan or loaf pan lined with parchment for easy layering and removal. A long offset spatula makes smoothing the ice cream a breeze.

How To Make This Cherry Chocolate Ice Cream Cake

Making this cake is simpler than you might expect. It’s all about layering, freezing, and a little patience between steps.

Start by baking your chocolate cake layer if you’re making it from scratch. Use a springform pan or the same pan you'll use for the ice cream layers. Once baked, allow it to cool completely before assembling. If you're using a pre-made cake, trim it to fit your pan and place it in as the base layer.

While your cake cools, let the cherry ice cream soften slightly—about 10 minutes at room temperature should do. You want it spreadable, but not melted. Spoon the softened ice cream over the cake layer, using a spatula to spread it evenly all the way to the edges. Tap the pan on the counter a few times to eliminate air pockets.

Place the whole thing in the freezer and let it firm up for at least 2 hours. This ensures the layers hold their shape and won’t melt together during the next step.

Once the ice cream layer is frozen solid, it’s time to make the ganache topping. Heat heavy cream until it just starts to simmer, then pour it over chopped chocolate. Let it sit for a minute or two, then stir until glossy and smooth. Allow the ganache to cool slightly before pouring over the ice cream layer. Tilt the pan gently to spread it evenly, or use a spatula for precision.

After adding the ganache, return the cake to the freezer for another hour or two—or overnight if you're planning ahead. Right before serving, garnish with cherries and optional chocolate curls for extra flair.

Altogether, expect the process to take about 4-6 hours including freezing time. But don’t worry—the hands-on work is minimal, and the results are worth every chilled minute.

Storage Options

This cake was built for the freezer, making it a perfect make-ahead dessert. Once assembled, it can be stored in the freezer for up to 1 week—just be sure to wrap it tightly with plastic wrap and then foil to prevent freezer burn.

If you have leftovers, you can slice and store individual pieces in airtight containers. Use parchment between slices to keep them from sticking. These will keep well for up to 5 days.

To serve, remove the cake from the freezer about 10-15 minutes before slicing. This gives it time to soften slightly, making it easier to cut without sacrificing the shape.

Reheating isn’t necessary (or recommended) for this one, but if you find your ganache is too firm, running a sharp knife under hot water before slicing can help glide through the top layer smoothly.

Variations and Substitutions

This recipe is endlessly adaptable, which makes it so fun to play with.

Want to switch up the ice cream? Try raspberry chocolate chip or strawberry swirl for a fruity twist. You could even go with vanilla bean and add a layer of cherry preserves between the cake and ice cream.

If you’re not into chocolate cake, a layer of graham cracker crust or brownie base works beautifully. The key is to have something sturdy enough to support the creamy layers on top.

For a boozy grown-up version, drizzle Kirsch or cherry liqueur over the cake base before adding the ice cream. It deepens the cherry flavor and adds a sophisticated note.

Need a dairy-free option? Use your favorite non-dairy ice cream (like coconut or almond milk-based) and a vegan chocolate ganache. The results are just as decadent.

You can even mini-size this cake by making it in a muffin tin lined with cupcake liners. Perfect for individual servings and party-friendly!