Chocolate Covered Strawberry Ice Cream Cake (Printable)

Rich chocolate cake layered with strawberry ice cream and topped with a crisp chocolate shell for an impressive frozen dessert.

# 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 ounces dark chocolate, melted (optional)

# Directions:

01 - Preheat oven to 350°F. Grease and line a 9-inch springform pan with parchment paper.
02 - Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.
03 - Beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Mix in vanilla.
04 - Add dry ingredients to wet, alternating with milk, beginning and ending with dry ingredients. Mix until just combined.
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. Smooth the top. Freeze for at least 3-4 hours, or 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.
08 - Release cake from springform pan and place on a serving plate. Pour cooled chocolate shell mixture over the ice cream layer, spreading quickly so it sets evenly.
09 - Garnish with fresh strawberry halves and drizzle with melted dark chocolate, if desired. Return to freezer for 30 minutes to set the shell.
10 - Let stand at room temperature for 10 minutes before slicing and serving.

# Expert Advice:

01 -
  • The chocolate shell cracks perfectly when you slice it, like a frozen chocolate river
  • It looks restaurant fancy but actually relies on store bought ice cream
  • You can make the cake layers days ahead and assemble when needed
02 -
  • The ice cream must be softened but not melted, 15 minutes on the counter is usually perfect
  • That chocolate shell sets insanely fast, work quickly once you pour it
  • Always freeze the assembled cake for at least 4 hours before serving or layers will slide
03 -
  • Line the springform pan bottom with parchment paper that overhangs, it helps lift the cake out smoothly
  • Use good quality ice cream, it makes up most of the flavor profile
  • Chill your serving plate before plating, it prevents melting during photography

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