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Strawberry Ice Cream Cake

This simple, easy-to-prepare Strawberry Ice Cream Cake features a decadent, fudgy chocolate cake topped with sweet, fruity ice cream.  
Prep Time30 mins
Cook Time25 mins
Freezing Time6 hrs
Total Time6 hrs 55 mins
Course: Dessert
Keyword: chocolate, chocolate cake, frozen treats, ice cream, lava cakes, strawberries, strawberry chocolate ice cream cake, strawberry ice cream
Servings: 12

Ingredients

Chocolate Cake

  • 6 ounces bittersweet chocolate chopped
  • 1/2 cup unsalted butter sliced in pieces
  • 3 large eggs
  • 2/3 cups granulated sugar
  • pinch kosher salt

Ice Cream and Toppings

  • 1 1/2 quarts premium strawberry ice cream
  • 1/2 cup heavy cream
  • 1 tablespoons confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 1 pint fresh strawberries

Instructions

Chocolate Cake

  • Preheat oven to 375° F. Cut a 4 by 30-inch strip of parchment paper.
  • Generously butter a 9-inch springform pan. Disassemble the pan and wrap the parchment on the inside edge, pressing it to adhere to the sides. Put the pan back together carefully, working to keep the parchment smooth. Add a little butter behind the overlapping end, if needed, to help it lay flat. Butter the parchment paper and set the pan aside.
  • Combine the chocolate and butter in a medium heatproof bowl. Set the bowl over a saucepan of barely simmering water, stirring frequently until melted and smooth. Remove the bowl from the saucepan to cool slightly.
  • In the bowl of a standing electric mixer fitted with a whisk, mix eggs to combine. With the mixer on low speed, pour in the sugar and add the salt. Increase speed to medium-high and whisk until the eggs are pale yellow and fluffy, about 5 minutes.
  • Fold about 1/3 of the egg mixture into the warm chocolate mixture. Scrape the chocolate mixture into the remaining eggs and fold gently until evenly combined.
  • Transfer the batter to the prepared pan and bake until the top puffs up, turns crisp, and cracks, about 25 minutes.
  • Cool the pan on a rack until just barely warm to the touch. Place the cake in the freezer for several hours or overnight.

Assembly

  • Cut up the ice cream into large pieces. Add them, a few at a time, to the bowl of a standing electric mixer fitted with the paddle attachment. Mix on low speed to soften the ice cream and increase the speed as it starts to becomes pliable.
  • Once the ice cream becomes just spreadable, remove the cake from the freezer. Quickly press down loose edges to smooth the surface.
  • Spoon the ice cream over the cake's surface, covering as much of it as you can. With an offset spatula, spread the ice cream evenly, smoothing it to the pan's edges. Cover the top of the springform pan with plastic wrap and return it to the freezer for at least three hours.
  • About 10 to 15 minutes before serving, remove the cake from the freezer.
  • In the meantime, combine heavy cream, powdered sugar, and vanilla in a large bowl. Using an electric mixer or hand whisk, beat until soft peaks form.
  • Unmold the cake and transfer it to a serving plate with a large cake spatula. Pipe or spoon mounds of the whipped cream on the cake and top them with strawberries. Alternatively, cut and plate slices before adding garnishes. Serve immediately.