Chocolate Covered Strawberry Ice Cream Cake (Printable)
Rich chocolate cake layered with strawberry ice cream and topped with a crisp chocolate shell.
# What You Need:
→ Chocolate Cake Layer
01 - 1 cup all-purpose flour
02 - 1/3 cup unsweetened cocoa powder
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 1/2 cup unsalted butter, softened
07 - 1 cup granulated sugar
08 - 2 large eggs
09 - 1 teaspoon 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 (optional for drizzling)
# How-To:
01 - Preheat oven to 350°F. Grease a 9-inch springform pan and line 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 top. Bake for 22-25 minutes until a toothpick inserted in center comes out clean. Cool completely in pan.
06 - Spread softened strawberry ice cream evenly over cooled cake. Smooth top and freeze for 3-4 hours until firm.
07 - Melt chocolate chips and coconut oil in 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 serving plate. Pour chocolate shell over ice cream layer, spreading quickly to set evenly.
09 - Garnish with fresh strawberry halves and drizzle with melted dark chocolate if desired. Return to freezer for 30 minutes to set shell. Let stand at room temperature for 10 minutes before slicing.
# Expert Tips:
01 -
- The contrast between warm fudgy cake and freezing cold ice cream creates the most incredible texture experience
- You can assemble this entirely ahead of time, making it perfect for stress free entertaining
02 -
- The ice cream layer needs to be softened, not melted, otherwise you will get crunchy ice crystals throughout
- Work fast when pouring the chocolate shell because it starts setting almost immediately on the frozen ice cream
03 -
- Line the bottom of your springform pan with plastic wrap under the parchment paper for even easier removal later
- Keep a pastry brush handy to sweep away any crumbs before pouring the chocolate shell for a picture perfect finish