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Cherry Ice Cream Chocolate Mousse Cake

Homemade Cherry Ice Cream Chocolate Mousse Cake! That’s a simple chocolate cake topped with super easy, no churn cherry ice cream! Cherry Ice Cream and Chocolate Cake with Cherry Mousse Frosting. A Delicious Spring Cake!

Cherry Ice Cream Chocolate Mousse Cake

Whew! I’m so glad I had this Cherry Ice Cream Chocolate Mousse Cake made before my vacation. It’s been sitting and waiting to be shared with you for a while now…
Well, honestly, longer than that… In fact, I made this dessert last year! That’s right. This cake was made last fall. I’ve moved it month after month for something else.
Everyone is going to love this Cherry Ice Cream and Chocolate Mousse Cake.

It wasn’t really colored for a fall treat. And it wasn’t really red enough for a Christmas dessert. Then it was too cold to share ice cream, so I’ve held on to it.

Until now! We’ve passed the first week of daylight savings time change, today is St. Patrick’s Day and I it’s been in the upper 50’s and low 60’s in West Virginia, which means that Spring is on the way!

I love spring and everything about it. The warm weather, the colors coming back to the yard, the birdies waking me up in the morning, and the warmer weather.

Yep, the warm weather really does make me happy. I’ve been cold and miserable for the the past three months and I am so happy that I no longer have to wear my down parka. I also cracked my windows open to let in some fresh air while I was cleaning the house.

No more knee high socks. No more heavy sweaters. No more snow days. Woo hoo!!

Here’s to spring! Spring Flowers, spring birds, and spring cleaning.

 

Layers of Chocolate Cake and Cherry Ice Cream with Cherry Mousse Frosting. It's easy and wonderful!

Cherry Ice Cream Chocolate Mousse Cake


Ingredients

for the Cherry Ice Cream

  • 1 cup whipping cream
  • 1/4 cup maraschino cherry juice
  • 1/4 cup sugar
  • 1/2 can sweetened condensed milk

for the Cherry Mousse

  • 1 1/2 cups whipping cream
  • 1/2 maraschino cherry juice
  • 1 (3.4 oz) instant white chocolate pudding

Instructions

  1. Make the ice cream. Whip the whipping cream until stiff peaks form with the sugar. In a separate bowl mix the cherry juice and the sweetened condensed milk until combined. Fold in the whipped cream to the cherry cream. Fill lined 8 inch round inch round cake pan with the mixture and freeze overnight.
  2. Bake your cake according to the instructions in two 8 inch round pans. Set aside to cool.
  3. Make the easy cherry mousse. Whip the whipping cream until soft peaks form. Mix the cherry juice with the pudding and fold into the whipped cream.
  4. Place the cake into a 9 inch springform pan and layer with the ice cream. Spread the mousse around the edges and on top filling in the sides. Tap the pan a few times to get out the air bubbles out and freeze for at least 4 hours.
  5. Decorate with some maraschino cherries and whipped cream.
  6. Slice and enjoy!

by

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