Chocolate Strawberry Ice Cream Cake

Chocolate Strawberry Ice Cream Cake is a decadent, layered frozen dessert that combines rich chocolate cake, creamy strawberry ice cream, and a smooth chocolate ganache topping. This crowd-pleasing cake is perfect for summer celebrations, birthdays, or anytime you crave an indulgent treat.

Why You’ll Love This Recipe

This recipe offers the ultimate combination of chocolate and strawberries in a refreshing, frozen format. It’s both indulgent and refreshing, with contrasting textures from the soft cake, velvety ice cream, and silky ganache. Easy to prepare in advance and sliceable straight from the freezer, it’s an ideal make-ahead dessert for entertaining.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Chocolate cake (homemade or store-bought)
• Strawberry ice cream (softened slightly)
• Heavy cream
• Semi-sweet chocolate (chopped, for ganache)
• Butter (for ganache)
• Fresh strawberries (optional, for garnish)
• Chocolate shavings or sprinkles (optional)

Directions

1. Prepare the chocolate cake layer by baking in a springform pan and allowing it to cool completely.
2. Once cooled, spread softened strawberry ice cream evenly over the cake. Smooth the top and freeze for at least 2 hours until firm.
3. Prepare the ganache by heating cream until steaming, then pouring it over chopped chocolate and butter. Stir until smooth.
4. Let ganache cool slightly, then pour over the ice cream layer. Spread evenly.
5. Return the cake to the freezer for at least 1 more hour until completely set.
6. Before serving, garnish with fresh strawberries and chocolate shavings if desired.
7. Let the cake sit at room temperature for 5–10 minutes before slicing.

Servings and Timing

Servings: 10–12
Prep Time: 25 minutes
Freeze Time: 3 hours
Total Time: 3 hours 25 minutes

Variations

• Use vanilla or chocolate chip ice cream for a different flavor profile.
• Add a layer of crushed cookies or chocolate chips between the cake and ice cream.
• Use a brownie base for a fudgier alternative to cake.
• Substitute the ganache with a layer of whipped cream or strawberry sauce.

Storage/Reheating

Storage: Store covered in the freezer for up to 1 week.
Reheating: Not applicable. Allow the cake to sit at room temperature briefly before serving for easier slicing.

FAQs

Can I use a store-bought cake?

Yes, just trim it to fit your pan if needed. Store-bought cake layers work well for saving time.

How do I make clean slices?

Use a sharp knife dipped in hot water, wiping between each slice.

Can I use homemade ice cream?

Absolutely. Just ensure it’s soft enough to spread before layering.

What kind of pan works best?

A springform pan is ideal for easy removal and clean edges.

Is it necessary to use ganache?

No, but it adds richness. You can skip or replace it with a whipped topping.

Can I add fruit between layers?

Yes, add sliced strawberries or raspberries for an extra fruity surprise.

Is this gluten-free?

Only if using a gluten-free cake base. Check all ingredients to ensure compliance.

Can I make it dairy-free?

Yes, use dairy-free cake, ice cream, and a ganache made with coconut cream and dairy-free chocolate.

How far in advance can I make it?

Up to 3 days in advance. Just cover it well and store in the freezer.

Will it melt quickly?

It holds well for about 10–15 minutes at room temperature before softening.

Conclusion

Chocolate Strawberry Ice Cream Cake is a stunning and delicious dessert that combines everything you love about cake and ice cream in one irresistible slice. With its rich chocolate base, creamy berry ice cream, and luscious ganache, it’s the perfect finale for warm-weather celebrations or any time you want to impress your guests.

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