There’s something undeniably special about the combination of chocolate and strawberries. The sweetness of ripe berries paired with rich, velvety chocolate is pure dessert perfection. Now, imagine transforming that classic flavor pairing into a decadent ice cream cake—a dessert that’s cool, creamy, and completely irresistible.
This Chocolate-Covered Strawberry Ice Cream Cake is a show-stopping treat that’s perfect for birthdays, holidays, or any time you want to impress. It features layers of chocolate cake, creamy strawberry ice cream, and a luscious chocolate ganache, all topped with fresh strawberries. The best part? It’s easier to make than you might think!
If you love chocolate-covered strawberries and ice cream, this cake will be your new favorite dessert. Let’s get started!
Ingredients
For the Chocolate Cake Layer:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 3/4 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup hot water
For the Strawberry Ice Cream Layer:
- 1.5 quarts (about 6 cups) strawberry ice cream, slightly softened
For the Chocolate Ganache:
- 1 cup heavy cream
- 8 ounces semisweet or dark chocolate, finely chopped
For Topping:
- 1 cup fresh strawberries, halved
- 1/4 cup chocolate chips (optional, for drizzling)
How to Make Chocolate-Covered Strawberry Ice Cream Cake
Step 1: Bake the Chocolate Cake
- Preheat your oven to 350°F. Grease and line a 9-inch springform pan with parchment paper.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, and salt.
- Add the buttermilk, oil, egg, and vanilla. Stir until combined.
- Gradually mix in the hot water until the batter is smooth.
- Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before moving on to the next step.
Step 2: Add the Strawberry Ice Cream Layer
- Once the cake is cool, spread the slightly softened strawberry ice cream evenly over the top.
- Smooth out the surface with a spatula and place the cake in the freezer for at least 4 hours, or until firm.
Step 3: Prepare the Chocolate Ganache
- Warm the heavy cream in a small saucepan over medium heat until it begins to simmer. Take it off the heat and pour it over the chopped chocolate. Allow it to sit for 5 minutes, then stir until the mixture becomes smooth and glossy. Let the ganache cool slightly before drizzling it over the ice cream layer.
Step 4: Decorate and Freeze
- Pour the ganache over the frozen ice cream layer, allowing some to drip down the sides.
- Arrange fresh strawberry halves on top for a beautiful finish.
- If desired, melt chocolate chips and drizzle over the strawberries for extra flair.
- Return the cake to the freezer for another 1-2 hours, or until fully set.
Step 5: Serve and Enjoy
- Remove the cake from the freezer about 10 minutes before serving to soften slightly.
- Slice with a sharp knife, wiping it clean between cuts for neat slices.
- Serve immediately and enjoy this rich, refreshing dessert!
Helpful Tips
Use Quality Ice Cream
Since the ice cream is a key component of this cake, use a high-quality brand with real strawberry flavor for the best taste.
Chill Between Layers
Make sure the cake is completely cooled before adding the ice cream layer, and let each layer firm up in the freezer before moving on to the next step.
Easy Ganache Drizzle
For a perfect drip effect, allow the ganache to cool slightly but not harden. Pour it over the cake slowly, letting it naturally spread over the edges.
Make-Ahead Friendly
This cake can be made several days in advance and kept in the freezer until ready to serve, making it a stress-free dessert option for parties.
Variations & Substitutions
Swap the Ice Cream Flavor
- Try vanilla, raspberry, or chocolate ice cream for a different twist.
- For a richer flavor, use chocolate chip or cookies and cream ice cream.
Make It Gluten-Free
- Use a gluten-free flour blend in the cake layer to make this recipe gluten-free.
Add a Crunchy Layer
- Sprinkle crushed chocolate cookies or graham crackers between the cake and ice cream for extra texture.
Dairy-Free Option
- Use dairy-free ice cream and substitute coconut cream for the ganache to make it completely dairy-free.
Frequently Asked Questions
Can I make this cake ahead of time?
Yes! This ice cream cake can be made up to a week in advance and stored in the freezer until ready to serve. Just add fresh strawberries right before serving.
How do I store leftovers?
Wrap leftover slices in plastic wrap or store in an airtight container in the freezer for up to 5 days.
What’s the best way to cut an ice cream cake?
Run a sharp knife under hot water, wipe it dry, and slice through the cake for clean cuts.
Can I use store-bought cake instead of homemade?
Absolutely! A pre-made chocolate cake or even chocolate cookie crust works as a time-saving alternative.
More Ice Cream Desserts to Try
This Chocolate-Covered Strawberry Ice Cream Cake is the perfect dessert for any occasion. Whether you’re celebrating a special event or just treating yourself, this cake will impress with its rich chocolate flavor, creamy ice cream, and fresh strawberries. Give it a try and enjoy a slice of pure dessert bliss!