If Black Forest cake and an ice cream sundae had a summer fling, this would be their love child. This Black Forest Ice Cream Cake is a no-bake dream layered with crushed Oreo cookies, vanilla and chocolate ice cream, sweet-tart cherry pie filling, and finished with a glossy chocolate ganache, extra Oreo chunks, and fresh cherries on top. It’s rich, refreshing, and ridiculously easy to throw together—no oven, no fuss, just pure frozen bliss. Perfect for hot summer days, celebrations, or when you’re craving a showstopper without the sweat.
Why You’ll Love This Mini Matilda Chocolate Cake
This cake has everything you want in a chocolate dessert—deep cocoa flavour, a rich, fudgy crumb, and that dramatic, indulgent vibe straight out of a movie scene. But what makes it extra special? It’s scaled down to be manageable, giftable, and totally spoon-dive-worthy. You don’t need layers of fancy tools or hours in the kitchen—just a love for chocolate and a little Matilda-inspired magic. Whether you’re baking for a solo treat, a date night dessert, or a nostalgic nod to your favourite film, this mini version delivers full-on satisfaction without going full Bruce.
Ingredients
Black Forest ice cream cake
- 2 Litre tub vanilla ice cream
- 1 Litre chocolate ice cream
- 1 can cherry pie filling
- 4 packs Oreo cookies
- 2tbsp butter
- 10-12 fresh cherries
- 150g Milk or dark chocolate
- 150g double/heavy cream
Instructions
Black Forest ice cream cake
- Line the bottom of a 6"or 7" spring form cake tin with a circle of baking paper.
- Cut a long piece of baking paper that's the long enough to go around the sides of the cake tin. Make sure it is 2-3 inches higher than the sides of the cake tin, then double it so you can fold it in half to make it thicker.
- Spray the sides of the cake tin and stick the long piece of baking paper on the inside around the sides.
- If the vanilla ice cream you are using is not soft scoop then remove from the fridge to let it become softer. (do not let it melt completely)
- Blitz 20 Oreo cookie crumbs in a food processor.
- Melt the butter in the microwave, pour over the Oreo cookie crumbs, stir to combine.
- Pour the Oreo cookies crumbs into the bottom of the cake tin. Push down with the bottom of a glass.
- Add 5-6 scoops of vanilla ice cream on top of the Oreo cookie layer. Spread the ice cream so it's flat. Place in the freezer for 30 minutes.
- Repeat with the chocolate ice cream. Place in the freezer for 30 minutes.
- Blitz 15 Oreo cookies in the food processor, sprinkle them on top of the vanilla ice cream layer.
- Add 5-6 scoops of vanilla ice cream on top, spread to create a flat layer, place in the freezer for 30 minutes.
- Add a layer of cherry pie filling, do not add too much , 1/4 - 1/2 can is enough, place in the freezer for 20 minutes.
- Add 5-6 scoops of vanilla ice cream on top, spread to create a flat layer, place in the freezer overnight.
- Once the ice cream cake is frozen make the chocolate ganache topping.
Chocolate ganache
- Chop the chocolate into small pieces.
- Heat the cream in the microwave for 40 seconds or until hot.
- Pour the cream over the chocolate, let it melt for 1 minute.
- Stir to combine, if the chocolate has not melted completely, heat in the microwave 10 seconds at a time.
- Set aside to cool, or place in the fridge to speed up the process.
Assemble
- Remove the cake from the freezer.
- Remove the ice cream cake from the spring form cake tin, carefully peel off the baking paper.
- Pour the chocolate ganache on top, break some Oreo cookies into smaller pieces place them on top of the chocolate ganache.
- Place the cherries on top of the Oreo cookies.
- You can serve immediately, or place the whole cake back in the freezer until you are ready to serve. (This will stop to from melting too much)
