Chocolate strawberry Ice cream Cake delivers the freshest flavors of summer strawberries in a creamy, frozen cake. With chocolate! This recipe is SO much better than a Dairy Queen Ice Cream Cake. The rich flavors and freshness are worth every minute of waiting for this lovely dessert!

Chocolate Strawberry ice Cream Cake

You may have read about my cake making experiences in the Toy Story Fondant Cake Recipe. I depended on Dairy Queen for birthday cakes for all my kids. In fact, the whole family looked forward to those cakes.

When I say this Chocolate Strawberry Ice Cream Cake is light years ahead of those cakes. I’m not being mean, or stuck up. Just totally blown away by homemade fresh ice cream cakes. They are SO much better than Dairy Queen Ice Cream cakes! And not hard to make!

I started making my own ice cream last summer after I finally found an ideal ice cream maker. I love it! I’m finding out how easy and delicious homemade frozen treats are to make. So expect more from that handy Cuisinart ice cream maker. This is just the tip of the iceberg!(so to speak).

Chocolate Strawberry Ice Cream Cake Recipe:

This  Ice cream cake is easy to make. Here is the process: 

• Whip up a batch of Luscious Scratch brownies (recipe reprinted below) and let them cool completely.
• meanwhile make a batch of fresh Strawberry Ice Cream (reprinted below) or buy a quart of your favorite strawberry ice cream and let it soften until you can form it into a springform pan. NOTE: I decided to add about 2 cups of chocolate chips to my ice cream in the last five minutes of churning. A nice bump of chocolate!
• Use the unattached bottom of the springform pan as your template and cut a circle out of the brownies. (the extra brownies are fantastic and make great crumblies for ice cream).
• Now put the sides onto your pan and press the brownie into the edges firmly so no air holes or gaps exist between the brownie and the pan sides.

In the picture above , you can see the edge of the brownie crust. it should have a seamless connection to the ice cream. Look at those pieces of fresh strawberry and chocolate chips embedded in the ice cream!

• Cool the brownies in your freezer while you are making the Fresh Strawberry ice cream
• Spread the soft ice cream evenly over the brownie crust. Make sure you don’t leave air pockets. Get it into the corners and crevices. Smooth the top of the ice cream with an offset spatula.
• Freeze until the ice cream is hard. Several hours of overnight.

Pour on your favorite chocolate spread.

• After the cake is thoroughly frozen. Release it from the springform pan sides and serve it on the bottom plate of your spring form pan as you can see in the picture.
• Now for the Chocolate topping: You may use whatever chocolate sauce you like. I melted about 2 Cups of semi sweet chocolate chips into about 3/4 Cups coconut oil and poured that on the top. This works and TASTES EXCELLENT! BUT!!! It is going to get flaky on the cake when you cut it.

I would have preferred a sauce that stayed on the cake better when cut. But this is what I did today. I would love to hear if you know a better way to make a sauce that can withstand the frozen cold temps and still stay soft! this chocolate topping is excellent and does cut, but flakes some. I suggest a hot knife when cutting this to minimize the flaking.

• Garnish the top with fresh strawberries as you desire. Enjoy!

Here is the Printable Recipe Card:

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Yield: 20 slices

Chocolate Strawberry Ice Cream Cake

Prep Time: 40 minutes

Cook Time: 4 hours

chilling time: 4 hours

Total Time: 8 hours 40 minutes

Chocolate strawberry Ice cream Cake delivers the freshest flavors of summer strawberries in a creamy, frozen cake. With chocolate! This recipe is SO much better than a Dairy Queen Ice Cream Cake. The rich flavors and freshness are worth every minute of waiting for this lovely dessert!

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Ingredients

(For the Brownie Crust)

• 1 Cup coconut oil
• 6 oz. unsweetened chocolate, finely chopped
• 2 oz, semi sweet chocolate, finely chopped
• 4 large eggs
• 1 large egg yolk
• 2 Cups granulated sugar
• 1 Cup brown sugar
• 2 tsp. instant espresso powder
• 2 tsp. pure vanilla extract
• 1 Cup all purpose flour
• 1 tsp. salt

(For the Strawberry Ice Cream)

• 3/4 Cup Whole milk
• 2/3 Cup granulated sugar
• pinch salt
• 1 1/2 Cups heavy cream
• 1 1/2 tsp. pure vanilla extract

(For the Chocolate Ganache)

• 2 Cups of semi sweet chocolate chips
• 3/4 Cups coconut oil
• 1 1/2 Cups fresh strawberries-hulled

Instructions

For the Brownies:

1. Preheat oven to 375 degrees F.
2. grease a 12 x 18 jelly roll pan or 9 x 13 inch pan. line with parchment paper.
3. Melt coconut oil and chocolate in the microwave until just melted(30 seconds and let sit) add more time as needed but don't burn! whisk together and set aside to cool to room temperature.
4. In the bowl of a stand mixer fitted with mixing beaters, mix the eggs and yolk on speed 3 until light, about 30 seconds).
5. Add the sugars and beat until light and thick
6. Add instant espresso and vanilla; beat until well combined.
7. Stir in the flour and salt into the chocolate mixture.
8. Add the chocolate mixture to the eggs mixture and mix on low until just blended.
9. Pour into prepared pan. Bake for about 25 to 30 minutes until edges are dry.
10. Cool until handleable.
11. Press the brownie evenly into the bottom only of a springform pan. Make sure it gets into all the cracks too. Store in the fridge while making the strawberry Ice Cream.

For the Strawberry Ice Cream:

1. Pulse strawberries in a food processor with the chopping blade until chopped or pureed to your preference. Set aside.
2. In a medium bowl, whisk to combine milk, sugar and salt until sugar is dissolved. Stir in the heavy cream and vanilla. Stir in the reserved strawberries. Cover and refrigerate until chilled to refrigerator
3. temperatures(about and hour- but you can do this the night or morning before use)
4. Follow the directions for your ice cream maker.
5. When the Ice cream is done it will be soft. Pour it on top of the brownie crust in the springform pan. Smooth the top with an offset spatula. Freeze several hours until hard.

(For the Ganache)

1. Melt the chocolate chips and coconut oil together ( about 30 seconds to one minute in the microwave and then stir it until it melts together. Drizzle over the ice cream as desired. The chocolate will harden as it freezes.

Nutrition Information

Amount Per Serving Calories 556

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