This Black Cherry Ice Cream Cake is the kind of dessert that makes any summer celebration EXTRA special.

It starts with a thick, fudgy Ghirardelli brownie base, gets topped with a creamy homemade no-churn black cherry ice cream packed with fresh cherries and flavored with LorAnn Flavor Fountain Black Cherry, and finishes with a glossy dark chocolate magic shell that cracks with every slice.

Thanks to mascarpone cheese, the ice cream stays firm and sliceable (even when it’s hot out) giving this cake a texture somewhere between a cherry cheesecake and a black forest ice cream cake. It’s rich, cold, and dramatic in the best way… and the best part? No ice cream maker needed!

Why You’ll Love This Recipe

No churn needed: The ice cream layer is whipped together with mascarpone and heavy cream.
Bold cherry flavor: Thanks to LorAnn Flavor Fountain Black Cherry and fresh chopped cherries.
Brownie base: Using Ghirardelli boxed mix keeps it simple and foolproof.
Drippy Magic Shell topping: Looks dramatic and tastes like hot fudge so fun to crack into!!
Perfect for parties or holidays: Make it ahead and slice straight from the freezer.

Equipment You’ll Need

9-inch springform pan
Parchment paper or cake board
Cake collar or plastic wrap
Stand mixer or hand mixer
Mixing bowls
Offset spatula
Small saucepan (for ganache)
Freezer space for chilling
9-inch springform pan
Stand mixer or hand mixer
Mixing bowls
Offset spatula
Small saucepan (for ganache)
Freezer space for chilling

Your Shopping List

1 box Ghirardelli brownie mix (plus ingredients on box)
Heavy cream
Mascarpone cheese
Powdered sugar
LorAnn Flavor Fountain Black Cherry
LorAnn Reserve Pure Organic Madagascar Bourbon Vanilla Extract
Fresh black cherries
Semi-sweet chocolate chips or chopped bar
Coconut Oil (for magic shell topping)

Step-by-Step Instructions

How to Build a Black Cherry Ice Cream Cake

Prepare the Pan

Line the bottom of a 9-inch springform pan with parchment paper

Bake the Brownie Base

Preheat oven to 325°F.
Line the bottom of a 9” springform pan with parchment. Grease the sides.
Prepare Ghirardelli brownie batter as directed on the box and spread into pan.
Bake until set but fudgy (start checking at 25 minutes).
Cool completely. Place in freezer for 30 minutes.
Wrap parchment around the inside edge of the pan. OR use plastic wrap pressed tightly along the sides and under the base. This helps create smooth sides and makes it easier to release the cake after freezing.

Make the Ice Cream Layer

In a bowl, beat 225g (1 cup) mascarpone, 60g (1/2 cup) powdered sugar, 1.5 tsp LorAnn Black Cherry, and 0.5 tsp vanilla until smooth.
In a separate bowl, whip 360g (1.5 cups) heavy cream to soft peaks.
Fold whipped cream into the mascarpone mixture.
Fold in 100g (3/4 cup) fresh chopped cherries.
Spread evenly over the brownie base in the springform pan.
Freeze for 6 hours or overnight until firm.

Make the Magic Chocolate Shell

In a small bowl, melt 170g (1 cup) chopped dark chocolate with 2 tbsp coconut oil over medium heat or in the microwave in short bursts until smooth.
Cool slightly, then pour over the frozen cake and spread quickly before it sets.

Garnish and Serve

Top with fresh whole cherries.
Return to freezer until ready to serve.
To slice, use a sharp knife dipped in warm water.

Recipe Variations

Use cream cheese instead of mascarpone for a more tangy cheesecake flavor.
Try it with LorAnn Almond Bakery Emulsion for a cherry almond twist.
Add crushed chocolate cookies between layers for extra crunchy texture!

Other Recipes You’ll Love

Chocolate Strawberry Mousse Cake Parfaits
Chocolate Raspberry Mascarpone Tart
Chocolate Coffee Cookie & Browned Butter Ice Cream Sandwiches
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