Description
Indulge in this Decadent Strawberry Chocolate Fantasy Ice Cream Cake, featuring layers of moist chocolate cake, creamy strawberry and chocolate ice creams, fresh strawberry slices, and a luscious chocolate ganache drizzle. Perfectly chilled and decorated with whipped cream, nuts, and chocolate shavings, this frozen dessert offers a delightful combination of fruity freshness and rich chocolate goodness.
Ingredients
Chocolate Cake Base
- Moist, rich chocolate cake (homemade or store-bought mix, enough for 3 round layers)
Ice Cream Layers
- Strawberry ice cream – about 2 cups, softened
- Chocolate ice cream – about 2 cups, softened
Fresh and Toppings
- Fresh strawberries, thinly sliced – 1 cup
- Lightly sweetened whipped cream – 1 cup
- Glossy chocolate ganache – 1/2 cup (warm)
- Sugar – 1 tablespoon (for whipped cream)
- Vanilla extract – 1 teaspoon (for whipped cream)
- Chopped nuts (pistachios, almonds, hazelnuts) – 1/4 cup
- Chocolate shavings – 1/4 cup
- Sprinkles – 2 tablespoons (optional)
Instructions
- Prepare the Chocolate Cake Layers: Bake your chosen moist chocolate cake in round pans according to recipe or package instructions. Allow the cake layers to cool completely to prevent melting the ice cream during assembly.
- Soften and Spread the Strawberry Ice Cream: Remove the strawberry ice cream from the freezer 10-15 minutes before assembling to soften slightly. Spread the softened strawberry ice cream evenly over one cooled chocolate cake layer using a spatula.
- Add Fresh Strawberries: Evenly distribute thin slices of fresh strawberries over the strawberry ice cream layer to add bursts of fruity freshness.
- Layer the Chocolate Ice Cream: Soften the chocolate ice cream similarly and carefully spread it over the strawberry slices, ensuring an even layer that covers the fruit.
- Assemble and Chill the Cake: Place the final chocolate cake layer on top and press lightly to compact the layers. Freeze the fully assembled cake for at least 4 hours or until firm enough to slice cleanly.
- Finish with Whipped Cream and Ganache: Before serving, frost the cake with lightly sweetened whipped cream made by combining sugar and vanilla extract into whipped cream. Drizzle warm chocolate ganache over the top for a glossy, indulgent finish. Garnish with chopped nuts, chocolate shavings, and optional sprinkles.
Notes
- Ensure the cake layers are completely cooled before assembling to avoid melting the ice cream.
- You can use store-bought moist chocolate cake or bake your own.
- Soften ice cream just enough to spread easily but avoid melting.
- Freeze assembled cake for a minimum of 4 hours to ensure it’s firm.
- For extra decoration, add more fresh strawberries or nuts on top before serving.
- This cake is best served chilled and kept frozen until ready to serve.
