Haagen Dazs Ice Cream Trifle with Caramel Cake and Chocolate Cherry Sauce


One of my favorite desserts to make is a trifle. You can take all your favorite flavors and layer them into one decadent bite. The magic of trifles is they can be as easy as layering pre-made ingredients. Or you can elevate the trifle by using a mix of homemade and ready to use premium ingredients. This is why I love using Häagen-Dazs ice cream. They use simple ingredients for a rich and creamy ice cream. Making it the perfect base for my Caramel Cake and Vanilla Ice Cream Trifle with Cherry Chocolate Sauce.

The caramel cake and cherry chocolate sauce are made from scratch. The delicate caramel flavor of the cake pairs perfectly with the decadent Häagen-Dazs Vanilla Ice Cream. The cherry chocolate sauce is worth the extra steps! It is simple to make and better yet you can keep the left-over sauce in your fridge to enjoy another time. This trifle feels extraordinary enough for the perfect end to a meal on starry summers evening. Or the perfect indulgence to end a backyard bar-b-que with! Take this coupon shopping with you and you will save $2 when you buy 3 Häagen-Dazs and other participating Nestlé ice cream products.

Haagen Dazs Ice Cream Trifle with Caramel Cake and Chocolate Cherry Sauce

Did you ever think that ice cream could turn up the heat? If I said that this ice cream trifle was layered with @haagendazs_us vanilla ice cream, caramel cake, and a homemade cherry chocolate sauce would you believe me now? Whether it is a summer treat to end an alfresco meal under the stars or date night on your deck, this decadent treat is about to melt your heart! Recipe link on the blog!


Cherry Chocolate Sauce

  • 1 c water plus one more tablespoon

  • 1 c sugar

  • 1 c cocoa

  • 2 c fresh cherries, pitted and halved

  • 1 Tbsp cornstarch

Caramel Cake

  • cooking spray

  • 8 Tbsp unsalted butter, room temperature (1 stick)

  • 1 c granulated sugar

  • 1/2 c light brown sugar, packed

  • 3 eggs

  • 2 1/4 c all purpose flour

  • 3 1/2 tsp baking powder

  • 1 tsp salt

  • 1 1/4 c whole milk

  • 1 tsp vanilla extract

Ice Cream

1 pint Haagen-Dazs vanilla ice cream


chocolate cherry sauce

  1. Mix cherries, cocoa powder, and sugar in saucepan.

  2. Whisk in water and cook over medium/medium high heat until mixture comes to a boil, stirring almost constantly.

  3. Boil chocolate mixture for 1 minute, stirring constantly.

  4. In a cup whisk together the cornstarch and water dissolving the cornstarch before adding it to the chocolate sauce.

  5. Add the cornstarch mixture to the chocolate sauce and mix until it thickens.

  6. Remove from stove and let cool.

caramel cake

  1. Heat oven to 350 degrees and prepare the cake pans. Coat 2, 9-inch round cake pans with butter or cooking spray. Sprinkle some flour into each pan. Tap and lightly shake the pan to coat the surface of the pan.

  2. In a large bowl cream together the butter and both sugars. You may use a stand mixer or an electric hand mixer. Cream until light and fluffy.

  3. Then add the eggs and beat until the mixture looks pale yellow.

  4. On low speed beat the flour, baking powder, and salt. Then add the flour a little bit at a time. Then increase the speed and add in the milk and vanilla for about 3 minutes.

  5. Divide the cake mix between the two pans and place in the oven for about 25-30 minutes.

  6. Remove from the oven and let cakes cool.


  1. In an ice cream dish layer the bottom with cake cubes. Then top with 3 scoops of Häagen-Dazs vanilla ice cream. Then top with the chocolate cherry sauce and serve

  2. If using a large trifle container layer the bottom the Häagen-Dazs vanilla ice cream first. Then add a layer of cake cubes. Then pour a little bit of the cherry chocolate sauce on top. Then add another layer of ice cream, cake cubes, then another layer of ice cream across the top. Top with cherry chocolate sauce.


*This can be done one of two ways. Made as individual desserts or layered into a large trifle container