An all-time favorite in a pimped up ice cream version! Black Forest Ice Cream Pie. An easy no-bake summer recipe. Just 10 ingredients.
For the crust put the Oreo cookies into a food processor and grind them into fine crumbs. Don't remove the cream. In a big bowl stir crumbs together with melted butter and cocoa to combine. Transfer 3/4 of the crumbs to 9x2 inch baking dish. Evenly press them with the back of a measuring cup into the baking dish. Freeze for about 30 minutes. Reserve the remaining crumbs for the filling.
In a large mixing bowl, mix vanilla ice cream and kirsch with a handheld or stand mixer fitted with a whisk attachment on medium speed until soft. Set aside. In another bowl beat heavy whipping cream until soft peaks form. Add sugar and beat until stiff peaks form. Gently fold heavy cream into ice cream.
Remove crust from freezer and evenly spoon the half of the filling into the crust. Put cherries, cherry syrup, and the remaining Oreo crumbs on top. Spoon the second half of the ice cream filling on top. Tightly wrap in plastic foil and freeze for about 4 hours or until firm.
Before serving mix heavy whipping cream with powdered sugar until stiff peaks form. Remove Black Forest Ice Cream Pie from the freezer and pipe whipped cream on top. Place cherries on top of the cream. Sprinkle with chocolate flakes. Store leftovers up to 1 week in the freezer.
Putting the ice cream pie 5 minutes before serving out of the freezer makes it easier to cut into pieces.