Chocolate Covered Strawberry Ice Cream Cake (Printable)

A stunning layered dessert combining rich chocolate cake with creamy strawberry ice cream and a crisp chocolate coating.

# What You 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 oz dark chocolate, melted (optional, for drizzling)

# 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 top. Bake for 22–25 minutes, or until toothpick inserted in center comes out clean. Cool completely in pan.
06 - Spread softened strawberry ice cream evenly over cooled cake layer. Smooth top. Freeze for at least 3–4 hours until firm.
07 - Melt chocolate chips and coconut oil together in microwave-safe bowl in 30-second intervals, stirring until smooth. Let cool slightly.
08 - Release cake from springform pan and place on serving plate. Pour cooled chocolate mixture over ice cream layer, spreading quickly to set evenly.
09 - Arrange fresh strawberry halves on top and drizzle with melted dark chocolate if desired.
10 - Return to freezer for 30 minutes to set shell. Let stand at room temperature for 10 minutes before slicing and serving.

# Expert Suggestions:

01 -
  • The contrast between that crackling chocolate shell and the creamy strawberry center is pure dessert magic
  • It looks like you spent hours but most of the time is hands-off freezing
  • Summer birthdays deserve something that doesn't require heating up the oven twice
02 -
  • The ice cream should be softened enough to spread but not melting, about 15 minutes on the counter
  • Work quickly once you pour that chocolate shell, it starts setting almost immediately on the frozen ice cream
  • Letting the cake stand at room temperature for 10 minutes before slicing makes all the difference between cracking cleanly and shattering
03 -
  • Springform pans are non-negotiable here, you'll never get this cake out in one piece without that removable side
  • If your chocolate shell seizes or looks grainy, a teaspoon more coconut oil usually brings it back to smooth
  • Work with ice cream straight from the freezer rather than letting it soften too much

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