Chocolate Strawberry Ice Cream Cake
A decadent ice cream cake with layers of chocolate cake, strawberry ice cream, and creamy whipped topping for the perfect summer treat.
Ingredients
For the Cake Layer:
- All-purpose flour: 1 ½ cups
- Unsweetened cocoa powder: ¼ cup
- Baking powder: 1 tsp
- Sugar: ¾ cup
- Eggs: 2
- Milk: ½ cup
- Vegetable oil: ¼ cup
- Vanilla extract: 1 tsp
For the Ice Cream Layers:
- Strawberry ice cream: 4 cups softened
- Chocolate ice cream: 4 cups softened
For the Topping:
- Whipped cream: 1 cup
- Fresh strawberries: ½ cup sliced
Instructions
Prepare the Cake Layer:
- Preheat the oven to 350°F (175°C).
- In a bowl, whisk together flour, cocoa powder, baking powder, and sugar.
- Add eggs, milk, oil, and vanilla extract to the dry mixture.
- Pour the batter into a greased 9-inch round pan. Bake for 25-30 minutes, then cool completely.
Create the Ice Cream Layers:
- Soften the strawberry and chocolate ice cream.
- Spread a layer of strawberry ice cream over the cooled cake. Freeze for 1-2 hours.
- Spread the chocolate ice cream on top of the strawberry layer. Freeze for another 2-3 hours.
Add the Topping:
- Whisk the whipped cream until stiff peaks form.
- Spread the whipped cream over the frozen ice cream layers.
- Garnish with sliced fresh strawberries.
Notes
Nutritional Information (Per Serving)
- Calories: 380
- Total Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
Vitamins and Minerals
- Vitamin C: 10%
- Calcium: 8%
- Iron: 6%
- Vitamin A: 4%
- Potassium: 5%
Additional Notes/Tips to Enhance the Flavor for the Recipe
- Add a drizzle of chocolate syrup for extra indulgence.
- Use fresh whipped cream instead of store-bought for a lighter texture.
- Make this cake the night before to let the layers set perfectly.