Chocolate Covered Strawberry Ice Cream Cake (Printable View)
A rich layered dessert with chocolate cake, strawberry ice cream, and crispy chocolate coating.
# 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 (optional)
# How-To Steps:
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 until well blended.
03 - In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla.
04 - Add dry ingredients to wet mixture, alternating with milk. Begin and end with dry ingredients, mixing until just combined.
05 - Pour batter into prepared pan and smooth the top. Bake for 22-25 minutes, or until a toothpick inserted in center comes out clean. Cool completely in the pan.
06 - Spread softened strawberry ice cream evenly over the cooled cake layer. Smooth the top and freeze for 3-4 hours 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 and release from springform pan onto a serving plate. Pour cooled chocolate shell mixture over ice cream layer, spreading quickly for even coverage.
09 - Arrange fresh strawberry halves on top and drizzle with melted dark chocolate if desired. Return to freezer for 30 minutes to set the shell.
10 - Let stand at room temperature for 10 minutes before slicing and serving.
# Expert Advice:
01 -
- The contrast between that snappy chocolate shell and soft ice cream is something you have to experience to understand
- It looks like you spent hours on something fancy but the assembly is actually forgiving and fun
02 -
- The ice cream needs to be softened enough to spread but not melted, or you'll end up with icy crystals
- Work quickly when pouring the chocolate shell over the ice cream layer because it starts setting almost immediately
03 -
- Run a knife under hot water and wipe dry between slices for the cleanest cuts through the frozen layers
- If the chocolate shell seizes while melting, add a teaspoon more coconut oil and stir gently until smooth again