Chocolate Covered Strawberry Ice Cream Cake
A no-bake summer dessert combining chocolate crust, layers of strawberry and vanilla ice cream, and a rich chocolate ganache topping. Perfect for parties or indulgent weekends with a balanced mix of crunch, creaminess, and chocolatey decadence.
Ingredients
- 2 cups crushed chocolate cookies such as Oreos or chocolate graham crackers
- 1/4 cup melted butter
- 1 quart 4 cups strawberry ice cream, slightly softened
- 1 quart 4 cups vanilla ice cream, slightly softened (optional)
- 1 –2 cups chopped fresh strawberries or strawberry pie filling
- 8 oz about 1 1/3 cups semi-sweet or dark chocolate, chopped
- 1/2 cup heavy cream
- Fresh strawberries whole and sliced
- Chocolate shavings curls, or chips
- Optional: extra chocolate sauce or whipped cream
Instructions
- Mix crushed chocolate cookies with melted butter until it resembles wet sand. Press into the bottom of a 9-inch springform or 9x13-inch pan. Freeze for 15–20 minutes.
- Allow strawberry ice cream to soften slightly, stir in chopped strawberries, then spread over the chilled crust. If using vanilla ice cream, freeze the strawberry layer for 20–30 minutes before spreading the vanilla on top. Freeze for 1–2 hours until firm.
- Heat heavy cream until just simmering. Pour over chopped chocolate, let sit 1–2 minutes, then stir until smooth. Let cool slightly until pourable.
- Remove cake from freezer, pour ganache over the top, allowing it to drip down the sides. Immediately decorate with fresh strawberries, chocolate shavings, and optional toppings.
- Return to freezer for 2–3 hours to set before serving.
Notes
Used vanilla layer is optional for a heart-shaped ice cream pattern. Fresh strawberries may be substituted with strawberry pie filling for non-seasonal preparation. Ganache should be thickened before adding toppings to prevent melting. Store in a freezer-safe container for up to 7 days.