Name: Chocolate Cherry Layered Ice Cream with Ganache
Prep time: 240 min
Cook time: 15 min
Total time: 255 min
Ingredients: 4 cups Blue Bunny® Vanilla Bean ice cream ((2/3 cup for each mini)); 4 cups Blue Bunny® Cherry Pickin' Chocolate™ ice cream ((2/3 cup for each mini)); 20 oz heavy whipping cream; 1 1/4 lb dark chocolate chips; chopped; 1 tbsp unsalted butter; Fresh cherries

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Chocolate Cherry Layered Ice Cream with Ganache ~ Layers of chocolate cherry and vanilla bean ice cream rounded and covered in a luscious chocolate ganache. I cannot sing the praises of summer enough lately. I feel as if I’ve finally thawed from the winter and the sun has slowly begun to turn my skin golden. Elizabeth is now 6 and this is the first summer we’ve had the time relax, have some adventures, and finally get her swimming lessons.

She, like me, loves the water, and learning to swim is a rite of passage, much like learning to ride a two-wheeler (another task for this summer) and learning the importance of both sunscreen and mosquito repellent (something we both have had to learn the hard way this summer.)

She’s begun her lessons this week and is LOVING it. I am loving it. I’ve learned I can’t be too close by or every-water-in-the-nose or big-splash-in-the-face results in her seeking comfort from me. But if I stay a safe distance away, she handles these things with a shrug of the shoulders. Watching her go up and back the width of the pool truly has become the highlight of my day. While she’s staying cool in the water, I’m lounging around working on my tan. By the time she’s done, and we get home, the heat of day is beginning to come on and we’re looking for ways to beat the heat. Of course we have AC at home and in the car, but I try to be conservative with energy usage. Alternative ways to staying cool is crucial.

Our neighborhood is full of kids her age and they often gather in my neighbor’s yard or over in ‘the bowl.” She’ll run in and out all day long for frozen treats, fruit, and cold drinks. So I have to stay well stocked. Walmart helps with that.

While in the frozen foods aisle, we saw the Blue Bunny® section bursting with new flavors, or new-to-us flavors. Elizabeth had to have some with all the ‘swirls’ and ‘pieces’ inside. The clear cartons make the already enticing ice cream even more alluring. I picked up a few cartons, knowing I’d be feeding her and all her friends when they come by. And for good measure, I grabbed me jar of Smucker’s Hot Fudge Ice Cream topping. I used to eat this stuff by the spoonful as a kid…great memories.When thinking about what to make with all my Blue Bunny® ice cream, I wanted to do something that was a bit different than just scooping it up and putting it in a bowl or in a cone. I layered ice cream in springform pans, freezing between layers, then I removed it from the pans, and covered in homemade ganache, then refroze it. I used both a full size 9″ and then mini 4″ in pans. The 4″ pans were the perfect size for “personal” pan ice cream “pizza” for the kiddos, while the 9″ sliced up like a pie for the adults.

When making this, here are a few notes, put a piece of parchment or wax paper at the bottom (which becomes the top) for easier de-panning. There will be some ice cream loss when applying the ganache, and you have to go quick or the ice cream will swirl into the ganache. And have plenty of napkins available because if your kids are anything like mine, they will be covered in a chocolate and ice cream by the end.

Chocolate Cherry Layered Ice Cream with Ganache

Course: Dessert

Cuisine: American

Prep Time: 4 hours

Cook Time: 15 minutes

Total Time: 4 hours 15 minutes

Servings: 6 -8 servings

Author: Michelle De La Cerda

Chocolate Cherry Layered Ice Cream with Ganache ~ Layers of chocolate cherry and vanilla bean ice cream rounded and covered in a luscious chocolate ganache ~ The Complete Savorist

Ingredients

4 cups Blue Bunny® Vanilla Bean ice cream (2/3 cup for each mini)
4 cups Blue Bunny® Cherry Pickin' Chocolate™ ice cream (2/3 cup for each mini)

Chocolate Ganache

20 oz heavy whipping cream
1 1/4 lb dark chocolate chips; chopped
1 tbsp unsalted butter

Optional garnish

Fresh cherries

Instructions

Line the pan(s) with a piece of parchment or wax paper and assemble the pan(s).
Add the vanilla ice cream, smoothing and making it as even as possible.
Place a layer of plastic wrap directly on the ice cream, and covering the entire pan.
Freeze for an hour to 90 minutes or until solid and firm.
Remove the plastic wrap and add the chocolate cherry ice cream, smoothing and making it as even as possible.
Recover with plastic wrap, placing it directly on the ice cream, covering the entire pan.
Freeze for an hour to 90 minute or until solid and firm.

Chocolate Ganache

Using a food processor or by hand with a knife, break up the chocolate chips. This step isn't completely necessary, but will help facilitate the chocolate melting quicker into the hot cream.
Once chopped add to a large mixing bowl and set aside.
In a medium, heavy bottom sauce pan over medium heat, warm the heavy cream until it just begins to boil, small bubbles will be forming around the edge and an occasional bubble will burst from the middle.
Remove from heat and pour over the chopped chocolate pieces.
Using a rubber spatula, fold the chocolate and cream together gently, as to not create air bubbles.
Half way through mixing it in, add the tablespoon of butter, this helps give the ganache more gloss.
Continuing folding until the chocolate is smoothy and shinny.
Cover with plastic wrap, placing it directly on the chocolate so it doesn't form a skin, and set aside for about 5 minutes, no more than 10 to cool enough to pour over the ice cream.
Place a cooling rack over a baking sheet (lined with wax or parchment paper for easy clean up) and pop out the ice cream from the springform pan(s). If possible, freeze this before adding the ice cream to help reduce ice cream loss through melting.
Take a knife that has been run under HOT water, wipe dry, and run along the sides of the pan, loosening the ice cream from the sides.
Release the clamp on the pan, freeing the side from the bottom tray.
Lift the ice cream off by the paper and place the chocolate cherry ice cream down on the cooling rack, vanilla side up. Remove the paper.
If using mini pans, return the baking sheet to the freezer in-between each un-molding to prevent melting.
Cover with wax paper and place in the freezer for another hour to 90 minutes or until solid and firm.
When the ganache has cooled enough to not instantly melt the ice cream, but is still pourable and the ice cream is firm, quickly pour the ganache over the ice cream and using an icing knife or spatula, help spread it, taking care to cover the sides.
Refreeze for at least an hour, or until ready to serve.
Garnish with the optional fresh cherries.

Recipe Notes

Recipe written for 1-9" springform pan or 6-4" mini springform pans.

With the summer heat in full swing Chocolate Cherry Layered Ice Cream with Ganache helps us stay cool. How can Blue Bunny® ice cream help you beat the heat?

Chocolate Cherry Layered Ice Cream with Ganache