Chocolate Strawberry Ice Cream Cake (Print version)
Rich chocolate cake layered with strawberry ice cream and topped with a crisp chocolate shell—ideal for summer gatherings.
# What you'll need:
→ Chocolate Cake
01 - 1 cup all-purpose flour (125 g)
02 - 1/3 cup unsweetened cocoa powder (30 g)
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 1/2 cup unsalted butter, softened (115 g)
07 - 1 cup granulated sugar (200 g)
08 - 2 large eggs
09 - 1 teaspoon vanilla extract
10 - 1/2 cup whole milk (120 ml)
→ Strawberry Ice Cream Layer
11 - 1.5 quarts strawberry ice cream, slightly softened
→ Chocolate Shell
12 - 2 cups semi-sweet chocolate chips (340 g)
13 - 1/4 cup coconut oil (60 ml)
→ Toppings
14 - 10–12 fresh strawberries, hulled and halved
15 - 2 oz dark chocolate, melted (55 g), optional
# Method:
01 - Preheat oven to 350°F. Grease and line a 9-inch springform pan with parchment paper.
02 - In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
03 - In a large bowl, 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 - Once cake is cool, spread softened strawberry ice cream evenly over the 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.
10 - 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 contrast between warm chocolate cake and icy strawberry cream creates magic in your mouth
- Makes you look like a pastry chef with surprisingly little hands on time
- That chocolate shell cracks like a frozen lake and everyone fights over the shards
02 -
- The ice cream must be softened but not melting, or it will make the cake layer soggy and uneven
- Work quickly once you pour the chocolate shell because it begins setting almost immediately on the frozen surface
03 -
- Run a thin knife around the edge of the cake before releasing the springform to prevent sticking
- Leftover chocolate shell mixture can be drizzled over parchment paper to make bark for garnish