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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
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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

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

Chocolate Ganache

  1. 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.
  2. Once chopped add to a large mixing bowl and set aside.
  3. 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.
  4. Remove from heat and pour over the chopped chocolate pieces.
  5. Using a rubber spatula, fold the chocolate and cream together gently, as to not create air bubbles.
  6. Half way through mixing it in, add the tablespoon of butter, this helps give the ganache more gloss.
  7. Continuing folding until the chocolate is smoothy and shinny.
  8. 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.
  9. 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.
  10. 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.
  11. Release the clamp on the pan, freeing the side from the bottom tray.
  12. 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.
  13. If using mini pans, return the baking sheet to the freezer in-between each un-molding to prevent melting.
  14. Cover with wax paper and place in the freezer for another hour to 90 minutes or until solid and firm.
  15. 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.
  16. Refreeze for at least an hour, or until ready to serve.
  17. Garnish with the optional fresh cherries.

Recipe Notes

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