Chocolate Strawberry Ice Cream Cake (Printable)
Rich chocolate cake layered with strawberry ice cream and topped with a crisp chocolate shell for an elegant frozen dessert.
# What You’ll Need:
→ Chocolate Cake
01 - 1 cup all-purpose flour
02 - 1/3 cup unsweetened cocoa powder
03 - 1 tsp baking powder
04 - 1/2 tsp baking soda
05 - 1/4 tsp salt
06 - 1/2 cup unsalted butter, softened
07 - 1 cup granulated sugar
08 - 2 large eggs
09 - 1 tsp vanilla extract
10 - 1/2 cup whole milk
→ Strawberry Ice Cream Layer
11 - 1.5 quarts strawberry ice cream, slightly softened
→ Chocolate Shell
12 - 2 cups semi-sweet chocolate chips
13 - 1/4 cup coconut oil
→ Toppings
14 - 10–12 fresh strawberries, hulled and halved
15 - 2 oz dark chocolate, melted (for drizzling, optional)
# How to Prepare:
01 - Preheat oven to 350°F. Grease and line a 9-inch springform pan with parchment paper.
02 - Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.
03 - Beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Mix in vanilla.
04 - Add dry ingredients to wet, alternating with milk, beginning and ending with dry ingredients. Mix until just combined.
05 - Pour batter into prepared pan and smooth the top. Bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean. Cool completely in the pan.
06 - Spread softened strawberry ice cream evenly over the cooled cake layer in the pan. Smooth the top. Freeze for at least 3–4 hours, or until firm.
07 - Melt chocolate chips and coconut oil together in a microwave-safe bowl in 30-second intervals, stirring until smooth. Let cool slightly.
08 - Remove cake from freezer. Release from springform pan and place on a serving plate. Pour cooled chocolate shell mixture over the ice cream layer, spreading quickly so it sets evenly.
09 - Garnish with fresh strawberry halves and drizzle with melted dark chocolate, if desired. Return to freezer for 30 minutes to set the shell. Let stand at room temperature for 10 minutes before slicing and serving.
# Expert Advice:
01 -
- The magic happens when warm cake meets cold ice cream and that chocolate shell cracks like perfect frozen thunder
- It makes you look like you spent hours when really you just mastered the art of timing and freezing
02 -
- The ice cream layer will slide right off the cake if it is too frozen, wait for that perfect soft-serve consistency
- Work quickly when pouring the chocolate shell, it starts setting the second it hits the cold ice cream
03 -
- Run a thin knife under hot water and wipe it dry between slices for the cleanest cuts
- Wrap the springform pan bottom in foil before adding the batter to prevent any leaks