why make this recipe
Chocolate Covered Strawberry Ice Cream Cake is a wonderful dessert that combines rich chocolate cake, creamy vanilla ice cream, and fresh strawberries. It is a perfect treat for birthdays, special occasions, or even just a warm day. The layers of cake and ice cream make it fun and delicious, while the chocolate drizzle adds a sweet touch that everyone loves. This cake is sure to impress your family and friends!
how to make Chocolate Covered Strawberry Ice Cream Cake
Ingredients:
- 1 chocolate cake mix
- 2 cups of vanilla ice cream
- 1 cup of strawberries, sliced
- 8 oz chocolate syrup
- 1 cup whipped cream
- Chocolate shavings or sprinkles for garnish
Directions:
- Prepare the chocolate cake mix according to package instructions and bake it in a 9-inch round cake pan. Allow the cake to cool completely.
- Once cooled, slice the cake horizontally to create two layers.
- Place one layer of cake on a serving plate. Spread half of the vanilla ice cream over the cake layer.
- Add a layer of sliced strawberries on top of the ice cream.
- Place the second layer of cake on top, then spread the remaining ice cream over the top of the cake.
- Drizzle chocolate syrup over the ice cream and top with whipped cream.
- Garnish with chocolate shavings or sprinkles.
- Freeze for at least 2 hours before serving.
how to serve Chocolate Covered Strawberry Ice Cream Cake
Slice the cake into wedges using a sharp knife. Serve each slice on a plate and enjoy it chilled. You can add more chocolate syrup or whipped cream on top for extra flavor.
how to store Chocolate Covered Strawberry Ice Cream Cake
Keep any leftover cake in an airtight container or cover it with plastic wrap. Store it in the freezer to keep it fresh. It can last for about a week in the freezer if well-protected.
tips to make Chocolate Covered Strawberry Ice Cream Cake
- For the best results, let the cake cool completely before layering with ice cream.
- You can use any flavor of ice cream instead of vanilla if you prefer something different.
- Ensure the strawberries are fresh and ripe for the best taste and texture.
- If you want a more intense chocolate flavor, use dark chocolate syrup.
variation
You can add nuts or a layer of fudge sauce between the ice cream and strawberries for extra crunch and flavor. You can also replace the strawberries with other fruits like raspberries or bananas.
FAQs
1. Can I use store-bought cake instead of a cake mix?
Yes, you can use any chocolate cake, store-bought or homemade, for this recipe.
2. How long can I keep this cake in the freezer?
The cake can be stored in the freezer for about a week. Just be sure it is well-covered.
3. Can I make this cake ahead of time?
Absolutely! You can make this cake a day or two ahead of time. Just freeze it until you are ready to serve.
Chocolate Covered Strawberry Ice Cream Cake
Ingredients
Cake Layer
- 1 box chocolate cake mix Prepare according to package instructions
Ice Cream and Toppings
- 2 cups vanilla ice cream
- 1 cup strawberries, sliced Fresh and ripe for best taste
- 8 oz chocolate syrup Use dark chocolate syrup for a richer flavor
- 1 cup whipped cream For topping
- Chocolate shavings or sprinkles For garnish
Instructions
Preparation
- Prepare the chocolate cake mix according to package instructions and bake it in a 9-inch round cake pan. Allow the cake to cool completely.
- Once cooled, slice the cake horizontally to create two layers.
Assembly
- Place one layer of cake on a serving plate. Spread half of the vanilla ice cream over the cake layer.
- Add a layer of sliced strawberries on top of the ice cream.
- Place the second layer of cake on top, then spread the remaining ice cream over the top of the cake.
- Drizzle chocolate syrup over the ice cream and top with whipped cream.
- Garnish with chocolate shavings or sprinkles.
- Freeze for at least 2 hours before serving.
Serving
- Slice the cake into wedges using a sharp knife. Serve each slice on a plate and enjoy it chilled.
Storage
- Keep any leftover cake in an airtight container or cover it with plastic wrap. Store it in the freezer to keep it fresh. It can last for about a week in the freezer if well-protected.
