Description
Chocolate Strawberry Ice Cream Cake is a layered frozen dessert featuring a rich chocolate cake base, creamy strawberry ice cream center, and a luscious chocolate ganache topping. Perfect for birthdays, summer parties, or indulgent treats.
Ingredients
Units
Scale
- 1 chocolate cake layer (homemade or store-bought, 8 or 9-inch round)
- 1 quart strawberry ice cream, slightly softened
- 1/2 cup heavy cream (for ganache)
- 6 oz semi-sweet chocolate, chopped (for ganache)
- 2 tbsp butter (for ganache)
- Fresh strawberries, for garnish (optional)
- Chocolate shavings or sprinkles, for garnish (optional)
Instructions
- Bake the chocolate cake layer in a springform pan and allow it to cool completely. Alternatively, trim a store-bought cake to fit the pan.
- Spread softened strawberry ice cream evenly over the cooled cake layer in the springform pan. Smooth the top and freeze for at least 2 hours until firm.
- To make the ganache, heat heavy cream in a saucepan until steaming. Pour over chopped chocolate and butter in a bowl. Let sit for 1–2 minutes, then stir until smooth.
- Let ganache cool slightly, then pour over the ice cream layer and spread evenly.
- Freeze the cake for at least 1 more hour or until fully set.
- Before serving, garnish with fresh strawberries and chocolate shavings if desired.
- Let sit at room temperature for 5–10 minutes before slicing with a hot, sharp knife.
Notes
- Use vanilla or chocolate chip ice cream for variation.
- Add a layer of crushed cookies or fruit between cake and ice cream for extra texture.
- Substitute ganache with whipped cream or berry sauce for a lighter option.
- Store in freezer for up to 1 week.
- For clean slices, dip knife in hot water and wipe between cuts.
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 28g
- Sodium: 160mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg