Imagine all the joy of biting into a chocolate dipped strawberry, but now it’s transformed into a jaw-dropping, crowd-pleasing Chocolate Covered Strawberry Ice Cream Cake! This showstopper brings together creamy strawberry ice cream, luscious ganache, a buttery chocolate cookie crust, and plenty of juicy fresh strawberries, all in one dreamy, frozen layered treat. From the very first slice, this dessert invites oohs and aahs—making it the perfect way to celebrate summer birthdays, special occasions, or just those weekends when you need something beautiful and deliciously cool.
Ingredients You’ll Need
What I love most about this Chocolate Covered Strawberry Ice Cream Cake is that you can count the essential ingredients on two hands, yet each one plays a starring role. Every layer—from the crisp base to the velvety topping—relies on smart, simple flavors to create that signature contrast of textures and vibrant berry flavor.
- Chocolate cookie crumbs: The foundation of the cake, providing a perfectly rich, chocolatey crunch that holds up to frozen layers above.
- Unsalted butter (melted): Acting as the magic glue, this binds the crumbs into a crust that won’t fall apart with every slice.
- Strawberry ice cream (softened): The creamy heart of the dessert; use quality ice cream for the best berry punch!
- Fresh strawberries (hulled and sliced): They offer bursts of juicy freshness and gorgeous color in every bite—and on top, they make the cake irresistible.
- Semisweet chocolate chips: For the glossy, fudgy ganache layer that sets this cake over the top (literally and figuratively).
- Heavy cream: Whipped with the chocolate chips for a silky ganache that’s oh-so-satisfying to cut through.
- Vanilla extract: Just a touch for that sweet, aromatic finish woven into the chocolate layer.
- Chocolate syrup & whipped cream (optional): The final flourish to take your slice from delicious to showstopping—because who says no to more chocolate and clouds of cream?
How to Make Chocolate Covered Strawberry Ice Cream Cake
Step 1: Prepare the Pan and Crust
Start by lining the bottom of a 9-inch springform pan with parchment paper. This step sets you up for success, helping you release your Chocolate Covered Strawberry Ice Cream Cake without any fuss or sticking. Next, combine your chocolate cookie crumbs and melted butter in a medium bowl, stirring until every crumb glistens and is moistened. Pour this mixture straight into the pan and press it down firmly to make an even, compact crust. Pop the pan into the freezer for 15 minutes—this ensures your crust will stay intact even after adding the creamy layers.
Step 2: Layer the Ice Cream and Strawberries
While your crust firms up, let the strawberry ice cream soften at room temperature until it’s easy to spread but not melted. Spread half of the ice cream over the chilled crust, smoothing the surface with a spatula. Arrange an even layer of sliced fresh strawberries right on top, creating a surprise jewel-toned center. Then, spoon the remaining ice cream over the strawberries, smoothing the top again for that signature, bakery-worthy finish. Cover the pan and return it to the freezer for at least 4 hours (or until completely set).
Step 3: Make the Ganache Topping
While your cake is chilling, it’s ganache time! Heat the heavy cream in a small saucepan until it’s steaming but not boiling—you want bubbles just around the edges. Pour the hot cream over the chocolate chips in a heatproof bowl. Let it all sit for 2 minutes, then add your vanilla extract and stir until the mixture is silky smooth and glossy. Let the ganache cool slightly so it won’t melt the ice cream layer, then pour it over your frozen cake. Use an offset spatula to gently spread the ganache, then pop it back in the freezer for about 30 minutes to set that gorgeous chocolate lid.
Step 4: Finishing Touches and Serving
When it’s time to serve, unclip the springform pan and lift away the ring. Top your Chocolate Covered Strawberry Ice Cream Cake with more fresh strawberry slices, a generous swirl of whipped cream, and an artful drizzle of chocolate syrup if you’re feeling decadent. Each slice reveals dramatic layers and, best of all, delivers the full chocolate-strawberry experience in every creamy bite.
How to Serve Chocolate Covered Strawberry Ice Cream Cake
Garnishes
For a cake this special, a little extra flair goes a long way! Pile on extra sliced strawberries for a fresh, juicy pop of color. Clouds of whipped cream give each slice a creamy boost, and a drizzle of chocolate syrup or a scattering of chocolate shavings creates that chocolate-dipped strawberry look everyone loves. If you want to be truly decadent, add a few whole chocolate-dipped strawberries to the top as a dramatic centerpiece.
Side Dishes
Since the Chocolate Covered Strawberry Ice Cream Cake is such a scene stealer, you really don’t need much else alongside it. A pitcher of cold lemonade, sparkling rosé, or even just a mug of coffee hits the spot. If you’re serving a party crowd, consider a platter of fresh mixed berries or a bowl of salty pretzels for a fun sweet-and-salty combo.
Creative Ways to Present
This cake is gorgeous as is, but you can get playful with presentation for any occasion. For birthday parties, try decorating with colorful sprinkles or edible flowers. For a romantic dinner, serve each slice with a chocolate-dipped strawberry on the plate. You can even cut the cake into squares instead of wedges for a more casual, picnic-style dessert platter—the possibilities are as endless as your imagination.
Make Ahead and Storage
Storing Leftovers
If you somehow end up with leftovers (it’s rare!), keep them covered in the freezer, either in the original springform pan with plastic wrap or transferred to an airtight container. The cake will stay deliciously fresh for up to a week, though the strawberries on top are best enjoyed within the first couple of days for maximum juiciness and color.
Freezing
You can make this Chocolate Covered Strawberry Ice Cream Cake several days in advance, making it a true stress-free entertainer’s dessert. Once the ganache has set, wrap the whole cake (still in the pan) tightly in plastic wrap, then a layer of foil to prevent freezer burn. The cake will keep beautifully for up to two weeks—just remember to garnish right before serving for the freshest look.
Reheating
There’s no reheating required, but do let the cake sit at room temperature for about 10 minutes before serving to make slicing a breeze. Use a sharp knife dipped in hot water and wiped dry for those perfect, bakery-worthy cuts.
FAQs
Can I use a different kind of ice cream?
Absolutely! While strawberry ice cream is classic here, you can try strawberry cheesecake, vanilla-strawberry swirl, or even chocolate chip ice cream for a fun spin. The key is to use an ice cream that complements fresh strawberries and chocolate ganache.
Do I need special equipment to make this cake?
A springform pan does make it much easier to unmold and serve beautiful slices, but if you don’t have one, you can use a deep cake pan lined with parchment, leaving some overhang to help you lift out the cake once frozen.
How do I keep the ganache from melting the ice cream?
Let the ganache cool for several minutes after mixing so it’s still pourable but not hot. This way, it spreads smoothly over your frozen cake without melting the ice cream underneath.
Can I add extra textures or mix-ins?
Definitely! Try folding in chopped chocolate, freeze-dried strawberries, or even crushed meringues into the crust or ice cream layer for extra crunch and flavor. Just be sure not to overload the layers so the cake holds together nicely.
How long in advance should I assemble the cake?
Aim to assemble your Chocolate Covered Strawberry Ice Cream Cake at least a day ahead so it has plenty of time to firm up. This makes slicing and serving neat, and gives the flavors a chance to meld together beautifully.
Final Thoughts
If you’re dreaming of the ultimate summertime celebration dessert, this Chocolate Covered Strawberry Ice Cream Cake is truly destined to wow. One bite, and you’ll see why it’s a favorite in my kitchen. Go ahead—grab a spoon, gather your favorite people, and make this unforgettable frozen treat your own!
Print
Chocolate Covered Strawberry Ice Cream Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 25 minutes (plus freezing time)
- Yield: 12 slices
- Category: Dessert
- Method: Freezing
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the perfect summer treat with this luscious Chocolate Covered Strawberry Ice Cream Cake. Layers of chocolate cookie crust, creamy strawberry ice cream, fresh strawberries, and decadent chocolate ganache come together for a delightful dessert experience.
Ingredients
For the Crust:
- 1 1/2 cups chocolate cookie crumbs
- 5 tablespoons unsalted butter, melted
For the Cake:
- 1/2 gallon strawberry ice cream, softened
- 1 pint fresh strawberries, hulled and sliced
For the Chocolate Ganache:
- 1 cup semisweet chocolate chips
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
For Topping:
- Chocolate syrup
- Whipped cream (optional)
Instructions
- Prepare the Crust: Line the bottom of a 9-inch springform pan with parchment paper. Combine chocolate cookie crumbs and melted butter in a bowl. Press mixture into the pan to form a crust. Freeze for 15 minutes.
- Assemble the Cake: Spread half of the softened strawberry ice cream over the crust. Add a layer of sliced strawberries. Top with remaining ice cream. Freeze for at least 4 hours.
- Make the Chocolate Ganache: Heat heavy cream, pour over chocolate chips. Add vanilla extract. Spread over frozen cake. Return to freezer for 30 minutes.
- Serve: Remove cake from pan, top with strawberries, whipped cream, and chocolate syrup.
Notes
- You can swap strawberry ice cream with other flavors like strawberry cheesecake or vanilla-strawberry swirl.
- For added crunch, mix chopped chocolate or freeze-dried strawberries into the crust.
Your email address will not be published. Required fields are marked *