Chocolate Strawberry Ice Cream Cake (Print Version)

Rich chocolate cake layered with strawberry ice cream and topped with a crisp chocolate shell

# What You 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)

# Preparation 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, approximately 3–4 minutes. Add eggs one at a time, beating thoroughly after each addition. Mix in vanilla extract.
04 - Add dry ingredients to butter mixture, alternating with milk in three additions. Begin and end with dry ingredients, mixing until just combined. Avoid overmixing.
05 - Pour batter into prepared pan and smooth surface. Bake for 22–25 minutes until a toothpick inserted in center emerges clean. Cool completely in the pan before proceeding.
06 - Spread softened strawberry ice cream evenly over cooled cake. Smooth top with an offset spatula. Freeze for 3–4 hours until completely firm.
07 - Combine chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until completely smooth and glossy. Allow to cool for 5 minutes.
08 - Remove cake from freezer and release springform ring. Transfer cake to serving plate. Pour cooled chocolate mixture over ice cream layer, spreading quickly and evenly to coat before it hardens.
09 - Arrange fresh strawberry halves on top. Drizzle with melted dark chocolate if desired. Return to freezer for 30 minutes to set shell completely. Let stand at room temperature for 10 minutes before slicing and serving.

# Expert Advice:

01 -
  • The contrast between fudgy chocolate cake and cold strawberry ice cream is basically magic
  • That chocolate shell cracks like a dream when you slice into it
  • Makes you look like a pastry wizard with mostly store bought shortcuts
02 -
  • Softening ice cream for exactly 15 minutes is the difference between a smooth layer and an ice cream soup disaster
  • The chocolate shell mixture must be cooled to room temperature or it will crack your ice cream layer
  • Always slice this with a knife warmed under hot water for clean cuts through the chocolate shell
03 -
  • Toast the springform pan bottom over a stove burner for 10 seconds if the cake sticks
  • The cake layer works beautifully as a base for any ice cream flavor you love

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