Updated Nov 24, 2014Chatelaine
- Remove vanilla ice cream from freezer and leave at room temperature to soften a little, 10 min. Line bottom and sides of a 9×5-in. (2-L) loaf pan with 2 large overlapping pieces of plastic wrap, letting it hang over sides of pan. Spoon vanilla ice cream into pan. Using back of spoon, evenly spread out. Sprinkle with 1/3 cup (75 mL) crumbs. Freeze until firm, 20 min.
- Meanwhile, remove chocolate ice cream from freezer to soften. When vanilla ice cream layer is firm, remove from freezer. Spoon chocolate ice cream overtop. Evenly spread out. Sprinkle with remaining 1/3 cup (75 mL) crumbs. Freeze until firm, 20 min. Meanwhile, remove cherry ice cream from freezer to soften. When chocolate layer is firm, spoon cherry ice cream overtop. Evenly spread out and smooth top.
- Fold overhanging ends of plastic wrap overtop to cover ice cream. Gently drop pan on counter to ensure ice cream is well packed. Then return to freezer to set, at least 4 hours but preferably overnight. If overwrapped with foil, it will keep well in the freezer for at least a month.
- To serve, turn ice-cream loaf out onto a cutting board. Discard plastic. Warm a long serrated knife by running under hot water, then cut loaf into quarters. Slice each quarter into 3 tall pieces, running knife blade under hot water between cuts. Place on plates, drizzle with chocolate sauce and garnish with cherries.
This fancy, no-bake dessert can be made up to a month in advance.
The bottom layer of this dessert melts first, so you’ll need to work fast once you remove it from the freezer. Or, slice ahead of time, place on a wax paper-lined baking sheet, cover with a tent of foil and freeze.