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Parve
Easy
1 Hour
Diets 
The intense and delicious flavors of chocolate and cherry come together in this fabulous ice-cream loaf that is a cinch to prepare! With a fantastic presentation and sweet, crunchy base, you’ll use this recipe far more often than you imagine. Yields 2 loaf pans, 12 portions each
12 chocolate sandwich cookies
2 tablespoons margarine
1 cup frosted cornflakes
1 16-ounce (450-gram) container pareve whipping cream
1/2 cup + 1 tablespoon sugar, divided
2 tablespoons Gefen Vanilla Sugar
4 eggs
1/4 cup Gefen Cocoa Powder
3 tablespoons hot water
20 ounces (570 grams) Gefen Cherry Pie Filling
fresh cherries, for garnish (optional)
Place the base ingredients in a food processor fitted with the steel blade and process until small crumbs form; set aside.
Combine the pareve whipping cream, 1/2 cup sugar, vanilla sugar, and eggs in a mixer and beat until thick and smooth. (Let it run for a little while; it beats up into ice cream consistency.) In a small mixing bowl, combine cocoa, hot water, and remaining one tablespoon sugar and stir until smooth. Add to ice cream and beat until incorporated.
Line two large loaf pans (approximately 4×10 inches/10×25 centimeters) with Gefen Parchment Paper and divide cherry pie filling between them, spreading evenly over the bottoms of the pans. Spoon ice cream batter into pans over the pie filling and smooth the tops.
Divide the cookie crumb mixture over the top of the ice cream layer in each pan. Freeze overnight.
When ready to serve, invert ice cream loaf onto a serving dish. Garnish with fresh cherries if desired.
Food and Prop Styling by Shiri Feldman. Food Prep and Styling by Chef Suzie Gornish. Photography by Felicia Perretti.
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