Today I am teaming up with Hudsonville Ice Cream to share an easy and delicious recipe for a Michigan Cherry and Fudge Ice Cream Icebox Cake! This is the perfect no-bake summertime treat.
This Michigan Cherry and Fudge Ice Cream Icebox Cake is made with layers of Hudsonville Traverse City Cherry Fudge and Mackinac Island Fudge ice creams with crunchy crumbled amaretti cookies and cherry pie filling, topped with freshly whipped cream. It has all the elements of an ice cream sundae – ice cream, fudge, cherries, and whipped cream – but transformed into a slice and serve dessert big enough to serve a small crowd.
When Hudsonville reached out about collaborating, I knew that I wanted to create an icebox cake that highlighted the brand’s Michigan roots. When I think of Michigan, I think of cherries and Hudsonville’s Traverse City Cherry Fudge, made with locally sourced milk and cream and cherries from Traverse City, really captures that just-picked taste. It became the inspiration for this ice cream icebox cake.
Hudsonville is based in Holland, Michigan, and they have been perfecting the art of making ice cream since 1926. One thing that makes the brand different is that they built their facility close to the farms that provide the ingredients for the ice cream, so they can use the freshest products available.
Hudsonville makes over 50 different flavors of premium ice cream, both seasonal favorites and year round classics. Both the Traverse City Cherry Fudge and Mackinac Island Fudge ice creams are all season flavors.
Use the scoop locatorto find stores and scoop shops serving up Hudsonville’s genuinely good ice cream across Chicagoland and the Midwest.
While making an icebox cake is easy, there is a crucial secret to making it look pretty. In order to get nice separated layers, you need to add the layers of ice cream one by one letting the cake freeze for 30 minutes before adding another layer. I tried assembling the entire icebox cake at once, and while it tasted wonderful, it wasn’t nearly as pretty as my second try using this method.
When it comes to serving the ice cream icebox cake, there are two tricks. It is best to get the serving plate nice and cold to prevent the ice cream from melting. You can either put the plate right in the freezer for 15 minutes, or you can just put some ice on the plate to get it cold. I also recommend putting a sharp knife in the freezer, this helps to prevent the cake from melting as you slice it and helps the layers to stay intact.
Oh and if you are in Chicago – Hudsonville is celebrating National Ice Cream Month with a series of free events throughout July. You can make your own ice cream nacho creation, and have the chance to win ice cream swag and prizes, including free ice cream for a year! Click on the links below to RSVP.
Mariano’s Roscoe Village
3350 North Western Avenue, Chicago, Illinois 60618
July 21, 2018 12-4 p.m.
Mariano’s Vernon Hills
1720 N Milwaukee Ave, Vernon Hills, IL 60061
July 22, 2018 12-4 p.m.
Before we jump to the recipe, I want to let you know that I purchased all of the ingredients for this ice cream icebox cake at Mariano’s. You can find amaretti cookies in the Italian section, the Michigan Cherry Fruit Filling is in the Baking Aisle, and of course the Hudsonville Ice Cream is in the freezer section.
Line a bread pan with plastic wrap – you need to do this so that you can get the ice cream icebox cake out of the pan to serve it. Add a one-inch layer of the Traverse City Cherry Fudge Ice Cream in the bottom of the pan. I recommend using an offset spatula to spread the ice cream into an even layer. Then add a layer of the crumbled cookies on top. Place in the freezer for 30 minutes. Next, add a one-inch layer of the Mackinac Island Fudge Ice Cream on top of the cookies. Again, use an offset spatula to make the layers as even as possible. Pour one jar of the Michigan Cherry Fruit Filling on top, and spread it out in an even layer. Return the icebox cake to the freezer for 30 minutes. Remove the icebox cake from the freezer, and add another one-inch layer of the Traverse City Cherry Fudge Ice Cream on top of the cherry pie filling. Then top with another layer of the crumbled Amaretti Cookies. Return to the freezer for 30 minutes. Then add a one-inch layer of the Mackinac Island Fudge Ice Cream over the cookie crumbles. Pour the second jar of the cherry pie filling on top and spread it into an even layer. Keep in the fridge for at least 30 minutes before adding the final layer. Add the last layer to the icebox cake, a thin layer of Traverse City Cherry Fudge Ice Cream completely filling the bread pan. Then cover with plastic wrap and return to the fridge for 2 hours. The last step is to make the whipped cream. Combine the whipping cream, powdered sugar, and vanilla in the bowl of an electric mixer. Beat on a medium high speed until still peaks form. Remove the icebox cake from the freezer, remove the plastic wrap on top, flip upside down onto a serving plate or cutting board, and remove the plastic wrap that was used to separate the icebox cake from the pan. Spread a thick layer of the whipped cream all over the cake. If you really want the cake to slice well, return the icebox cake to the freezer for 30 minutes and let the whipped cream set. Just before serving, garnish the ice cream icebox cake with cookie crumbles and chocolate chips.Michigan Cherry and Fudge Ice Cream Icebox Cake
Ingredients
Instructions
This post was sponsored by HudsonvilleIce Cream, all the opinions expressed are my own. Thank you for supporting the brands that make The Kittchen possible.
