Description
Indulge in our Decadent Strawberry Chocolate Fantasy Ice Cream Cake, a luscious layered dessert combining moist chocolate cake, creamy strawberry and chocolate ice cream, fresh strawberries, and a glossy chocolate ganache drizzle. Perfect for celebrations or anytime you crave a luxurious treat.
Ingredients
Chocolate Cake Base
- Moist, rich chocolate cake layers (homemade or store-bought mix, enough for 2 round pans)
Ice Cream Layers
- Strawberry ice cream (quality, preferably with bits of real fruit) – about 2 cups
- Chocolate ice cream (smooth and creamy) – about 2 cups
Fruit and Toppings
- Fresh strawberries, thinly sliced – 1 cup
- Lightly sweetened whipped cream – about 1 cup
- Glossy chocolate ganache – ½ cup, warm for drizzling
- Sugar – 1-2 tablespoons (for whipped cream)
- Vanilla extract – 1 teaspoon (for whipped cream)
- Chopped nuts (pistachios, almonds, hazelnuts) – 2 tablespoons, optional
- Chocolate shavings – 2 tablespoons, for garnish
- Sprinkles – 1 tablespoon, for garnish
Instructions
- Prepare the Cake Layers: Bake your favorite moist chocolate cake in round pans following your recipe or package instructions. Once baked, allow the cake layers to cool completely on wire racks to prevent the ice cream layers from melting during assembly.
- Soften Strawberry Ice Cream: Remove the strawberry ice cream from the freezer about 10-15 minutes before assembly so it softens slightly, making it easier to spread evenly with a spatula.
- Layer Strawberry Ice Cream and Fresh Strawberries: Spread the softened strawberry ice cream evenly over one chocolate cake layer. Then, distribute the thinly sliced fresh strawberries evenly over the ice cream layer to add fresh fruity bursts in every bite.
- Add Chocolate Ice Cream Layer: Similarly, soften the chocolate ice cream and gently spread it over the layer of fresh strawberries, ensuring even coverage and a smooth surface.
- Top with Final Cake Layer and Freeze: Place the final chocolate cake layer on top of the chocolate ice cream layer and press lightly to compact the layers together. Transfer the assembled cake to the freezer and freeze for at least 4 hours, or until firm enough to slice cleanly.
- Frost and Decorate: Before serving, whip the cream lightly with sugar and vanilla extract until soft peaks form. Frost the frozen cake with the lightly sweetened whipped cream, then drizzle warm chocolate ganache over the top. Garnish with chopped nuts, chocolate shavings, and sprinkles for added texture and visual appeal.
Notes
- Allow cake layers to cool completely before assembly to prevent melting ice cream.
- Soften ice creams slightly before spreading for easier layering and smoother texture.
- Freeze the cake thoroughly before slicing to maintain clean, perfect layers.
- Use quality, real fruit ice cream for best flavor and texture.
- Chocolate ganache can be kept warm in a double boiler for easy drizzling.
- For a nut-free version, omit chopped nuts and ensure sprinkles are allergen-free.
- To make whipped cream, use chilled heavy cream for better whipping results.
