Ingredients
Equipment
Method
Make the Oreo crust
- Combine crushed chocolate Oreo cookies and melted butter until evenly coated, then press firmly into a 9-inch springform pan to form a solid crust. (No oven needed.)
- Freeze the pressed crust for 15 minutes to set, creating a firm base for the ice cream layer.
Swirl the cherry into the ice cream
- Mix dark cherry preserves or cherry pie filling with cherry brandy or kirsch (if using) until glossy, then swirl half into the softened chocolate ice cream. Aim for marbled cherry ribbons rather than fully blended streaks.
- Spread the chocolate-cherry ice cream over the frozen crust and smooth the top, then freeze for 3 hours until set.
Add preserves ribbon, whipped cream, and decorations
- Drizzle the remaining cherry preserves over the frozen ice cream and let it set for 30 minutes so the ribbon clings to the surface.
- Cover the top and sides with whipped cream to create a thick, clean-looking layer across the entire cake.
- Decorate with chocolate shavings and whole maraschino cherries on top, including a ring of cherries if desired for the classic Black Forest look.
Freeze and serve
- Freeze the cake for 2 more hours before releasing the springform ring, so each slice holds its layers.
- Serve immediately after releasing, keeping the cake cold to maintain the crisp crust and firm ice cream texture.
Notes
Pro tip: soften the chocolate ice cream just until spreadable (not melted) so the cherry swirls stay ribbon-like. Store covered in the freezer for up to 2 weeks; freeze yes—wrap tightly before freezing. For a dietary swap, use lactose-free whipped cream and lactose-free chocolate ice cream if you need dairy-friendly servings.