Chocolate Covered Strawberry Ice Cream Cake (Printable)

Rich chocolate cake layered with strawberry ice cream and topped with a crisp chocolate shell—a stunning frozen dessert for summer celebrations.

# 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 for drizzling)

# How To Make It:

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 wet mixture in three additions, alternating with milk in two additions. Begin and end with dry ingredients. Mix until just combined, being careful not to overmix.
05 - Pour batter into prepared springform pan and smooth the surface evenly. Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean. Allow cake to cool completely in the pan before proceeding.
06 - Spread softened strawberry ice cream evenly over the cooled cake layer while still in the pan. Smooth the top surface with an offset spatula. Freeze for at least 3-4 hours, or until ice cream is 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 melted. Allow mixture to cool slightly to prevent melting the ice cream.
08 - Remove cake from freezer and release from springform pan. Transfer to a serving plate. Pour cooled chocolate shell mixture over the ice cream layer, working quickly to spread it evenly before it sets.
09 - Arrange fresh strawberry halves on top of the chocolate shell. Drizzle with melted dark chocolate if desired. Return cake to freezer for 30 minutes to allow the shell to set completely.
10 - Let cake stand at room temperature for 10 minutes before slicing and serving to allow easier cutting. Use a sharp knife warmed under hot water for clean slices.

# Tips from dashanddishes:

01 -
  • The contrast between the crisp chocolate shell and creamy ice cream creates an incredibly satisfying texture that keeps everyone coming back for another slice
  • You can make the entire cake ahead of time and keep it tucked away in the freezer, making it perfect for stress free entertaining
  • Its one of those desserts that looks like you spent all day in the kitchen but actually comes together with simple pantry ingredients and a bit of freezing time
02 -
  • The chocolate shell needs to be cool but still pourable, otherwise it will seize up and become impossible to spread smoothly
  • Letting the cake sit at room temperature for exactly 10 minutes before serving makes slicing much cleaner and easier
03 -
  • Run your knife under hot water and dry it between slices for the cleanest, most impressive cuts
  • Let the cake stand at room temperature for exactly 10 minutes before serving, this softens the shell just enough for easy cutting

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