Chocolate Covered Strawberry Ice Cream Cake (Printable)

A decadent layered dessert featuring rich chocolate cake, creamy strawberry ice cream, and a crisp chocolate shell—perfect for summer celebrations.

# What You'll Need:

→ Chocolate Cake

01 - 1 cup all-purpose flour
02 - 1/3 cup unsweetened cocoa powder
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 1/2 cup unsalted butter, softened
07 - 1 cup granulated sugar
08 - 2 large eggs
09 - 1 teaspoon 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, about 3 minutes. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
04 - Add dry ingredients to wet mixture, alternating with milk, beginning and ending with dry ingredients. Mix until just combined, being careful not to overmix.
05 - Pour batter into prepared pan and smooth the top. Bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean. Cool completely in the pan.
06 - Spread softened strawberry ice cream evenly over the cooled cake layer in the pan. Smooth the top and freeze for at least 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 for easier spreading.
08 - Remove cake from freezer and release from springform pan. Place on a serving plate. Pour cooled chocolate shell mixture over the ice cream layer, spreading quickly and evenly before it sets.
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. Let stand at room temperature for 10 minutes before slicing and serving.

# Expert Advice:

01 -
  • The contrast between the fudgy chocolate cake and creamy strawberry ice cream creates layers of texture that keep everyone coming back for seconds
  • You can assemble it days ahead, making it the ultimate stress-free dessert for entertaining
  • That chocolate shell moment when you crack into it never gets old, and it looks far more impressive than the actual effort required
02 -
  • The ice cream must be softened but not melted when you spread it, or you'll end up with icy crystals instead of that smooth creamy layer
  • Letting the chocolate shell mixture cool slightly before pouring prevents it from sliding right off the frozen ice cream layer
  • Always slice this with a sharp knife dipped in hot water and wiped clean between cuts for those picture-perfect servings
03 -
  • Line your springform pan with parchment paper that comes up the sides, making it infinitely easier to remove the frozen cake without damaging that perfect chocolate shell
  • If your kitchen is particularly warm, freeze your serving plate for 15 minutes before adding the final chocolate shell to prevent premature melting

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