CHOCOLATE COVERED STRAWBERRY ICE CREAM CAKE — Strawberry ice cream is sandwiched between two decadent chocolate cake layers, then covered in a rich chocolate ganache in this easy but elegant dessert creation.
If you’re looking for a unique dessert for a special occasion, I can’t think of a better way to celebrate than with this Chocolate Covered Strawberry Ice Cream Cake!
If you’ve ever seen those fancy ice cream cakes at your local ice cream shop, you know how delicious they look. But they’re pretty expensive, and the truth is, it’s not that hard to make an ice cream cake yourself at home.
Basically, you just need two round cake layers to start. Then you sandwich some of your favorite ice cream in between–kind of like a giant ice cream sandwich–then top it all off with your favorite frosting or glaze.
In this case, I combined chocolate cake and strawberry ice cream, but the concept would work with almost and cake and ice cream flavor. Yum!
The important thing here is that your cake pans and your springform pan (which you use to assemble the layers) are the same size.
So if you use 8-inch cake pans, you’ll need an 8-inch springform pan to assemble the cake. If you have 9-inch cake pans, you’ll need a 9-inch springform pan….you get the idea.
In keeping with the chocolate covered strawberry theme, I chose to frost my cake with a layer of rich chocolate ganache. I love how this allows you to still see the layers of cake and ice cream.
And of course, I had to add a few chocolate covered strawberries to the top, along with a handful of sprinkles, for garnish. The result is a showstopping dessert that’s easy to make but perfect for any special occasion or celebration. Enjoy!
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Here’s what you’ll need to make Chocolate Covered Strawberry Ice Cream Cake
- Chocolate cake mix
- Vegetable oil
- Mini chocolate chips
- Strawberry ice cream
- Chocolate ganache
- Strawberries, for garnish (optional)
- 1 (15.25 oz.) box chocolate cake mix
- 1/2 cup vegetable oil
- 3 eggs
- 1 cup water
- 1/2 cup mini chocolate chips
- 1 quart strawberry ice cream, softened
- 1 cup heavy whipping cream
- 8 ounces semisweet chocolate, chopped
- Preheat oven to 350 degrees. Grease two 8 or 9 inch round cake pans.
- With an electric mixer, beat cake mix, oil, eggs and water until smooth. Stir in mini chocolate chips. Divide batter between the two prepared pans and bake for 17-20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
- Place one cake layer in the bottom of an 8 or 9 inch springform pan (be sure to use the same size springform pan as your cake pans). Spread the softened ice cream over the cake layer, then top with the second cake layer. Place the cake in the freezer for at least 2 hours, or until the ice cream is set.
- Prepare the ganache by bringing cream to just boiling in a small saucepan. Remove from the heat; whisk in chocolate until melted and shiny. Set aside until ganache is cool but still pourable.
- Pour ganache over cake, spreading to the edges so the ganache runs over the sides of the cake. Return to the freezer until ready to serve. Let cake stand for about 10 minutes before slicing and serving. Garnish with fresh strawberries, if desired.
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Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 462 Total Fat: 35g Saturated Fat: 15g Trans Fat: 1g Unsaturated Fat: 17g Cholesterol: 98mg Sodium: 86mg Carbohydrates: 38g Fiber: 2g Sugar: 19g Protein: 6g
Who Dished It Up First: This is an original recipe