Cherry Ice Cream Cake

• 2/3 cup heavy whipping cream
• 2 tablespoons butter
• 1 package (11 ounces) milk chocolate chips
• 1 teaspoon vanilla extract
• 2 pints cherry or cherry vanilla ice cream, softened, divided
• 3 cups crushed shortbread cookies, divided
• 1 pint vanilla ice cream, softened

1. In a small saucepan, heat cream and butter over low heat until butter is melted; remove from the heat. Add chips; let stand for 1 minute. Whisk until sauce is smooth. Stir in vanilla. Cool for 30 minutes, stirring occasionally.
2. Meanwhile, line the bottom and sides of a 9x5-in. loaf pan with plastic wrap. Spread 1 pint cherry ice cream into prepared pan; sprinkle with 1 cup cookie crumbs. Top with vanilla ice cream. Freeze 20 minutes or until firm.
3. Spread with 3/4 cup chocolate sauce; freeze 20 minutes. Top with remaining cherry ice cream; sprinkle with 1 cup cookie crumbs. Cover and freeze 4 hours. Transfer remaining sauce to a microwave-safe dish; cover and refrigerate.
4. Remove dessert from freezer 10 minutes before serving. Using plastic wrap, remove dessert from pan; discard plastic wrap. Press remaining cookie crumbs into sides. Using a serrated knife, cut into 12 slices. Warm reserved sauce in a microwave; serve with ice cream cake.

heavy whipping cream, butter, milk chocolate chips, vanilla, pints cherry, shortbread cookies, vanilla ice cream

Taken from www.tasteofhome.com/recipes/cherry-ice-cream-cake/ (may not work)