🍓🍫 Decadent Strawberry Chocolate Fantasy Ice Cream Cake
Layers of rich chocolate cake, creamy strawberry ice cream, real strawberry compote, and velvety chocolate ganache — frozen into one unforgettable dessert.
🍰 Ingredients
Chocolate Cake Base (single thin layer):
• 120g (1 cup) all-purpose flour
• 40g (⅓ cup) cocoa powder
• 1 tsp baking soda
• ¼ tsp salt
• 150g (¾ cup) sugar
• 1 large egg
• 120ml (½ cup) buttermilk (or milk + 1 tsp vinegar)
• 60ml (¼ cup) oil
• ½ tsp vanilla extract
• 120ml (½ cup) hot coffee or hot water
Shortcut option: Use store-bought chocolate cake or brownie layer
Strawberry Ice Cream Layer:
• 1.2L (about 5 cups) strawberry ice cream, slightly softened
• Optional: ½ cup chopped fresh or frozen strawberries for added texture
Fresh Strawberry Compote:
• 250g (2 cups) fresh or frozen strawberries
• 2–3 tbsp sugar (to taste)
• 1 tsp lemon juice
• 1 tbsp cornstarch + 1 tbsp water (to thicken)
Chocolate Ganache Topping:
• 200g (7 oz) dark chocolate, chopped
• 200ml (¾ cup) heavy cream
• 1 tbsp butter (optional, for shine)
To Decorate (optional but recommended):
• Chocolate curls or shavings
• Freeze-dried strawberries or fresh strawberry slices
• Whipped cream swirls
• Crushed cookies (Oreos, chocolate wafers)
👩🍳 Instructions
1. Make the chocolate cake base:
1 Preheat oven to 175°C (350°F). Grease and line a round 8-inch (20 cm) springform pan.
2 Whisk dry ingredients together. In a separate bowl, mix wet ingredients.
3 Combine wet and dry, then mix in hot coffee. Batter will be runny.
4 Pour into pan and bake 20–25 mins or until a toothpick comes out clean. Let cool completely.
5 Once cooled, place cake layer at the bottom of a clean springform pan lined with acetate (or parchment around the sides).
2. Prepare strawberry compote:
1 In a saucepan, cook strawberries, sugar, and lemon juice over medium heat until softened.
2 Add cornstarch slurry, cook until thickened. Cool completely before using.
3. Add the strawberry ice cream layer:
1 Spread half of the softened strawberry ice cream over the cake layer.
2 Spoon in the cooled strawberry compote, then top with the rest of the ice cream.
3 Smooth the top, then freeze for at least 4–6 hours or until firm.
4. Make chocolate ganache:
1 Heat cream until just simmering, pour over chopped chocolate. Let sit 2 minutes, then stir until smooth.
2 Let cool until slightly thickened but still pourable.
5. Final assembly & decorating:
1 Remove cake from freezer and take off springform ring.
2 Pour ganache over the top, letting it drip slightly down the sides.
3 Decorate with strawberries, chocolate shavings, whipped cream, or whatever feels fantasy-worthy.
4 Freeze again for 30 minutes to set the ganache.
❄️ To Serve:
Let the cake sit at room temperature for 10–15 minutes for easier slicing. Use a hot knife for clean cuts.
🍓✨ This isn’t just an ice cream cake — it’s a fantasy on a plate.
Creamy, cold, fruity, and rich with deep chocolate... it’s the dessert your summer dreams are made of.