Here’s a Strawberry Chocolate Fantasy Ice Cream Cake recipe that’s as indulgent as it sounds—layers of chocolate and strawberry ice cream, fudgy brownie, rich ganache, and fresh strawberries. Perfect for a summer celebration or just a treat-yourself day.
🍓 Strawberry Chocolate Fantasy Ice Cream Cake
Ingredients
For the Brownie Base:
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1/2 cup (115g) unsalted butter, melted
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1 cup (200g) granulated sugar
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2 large eggs
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1 tsp vanilla extract
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1/3 cup (40g) unsweetened cocoa powder
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1/2 cup (65g) all-purpose flour
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1/4 tsp salt
For the Ice Cream Layers:
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1 quart (4 cups) chocolate ice cream, softened
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1 quart (4 cups) strawberry ice cream, softened
For the Chocolate Ganache:
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1 cup heavy cream
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8 oz (225g) semi-sweet chocolate, chopped
Toppings:
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Fresh strawberries, halved
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Chocolate shavings or curls
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Optional: whipped cream, crushed chocolate cookies
Instructions
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Make the Brownie Base:
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Preheat oven to 350°F (175°C). Line a 9-inch springform pan with parchment and lightly grease it.
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In a bowl, whisk butter and sugar. Add eggs and vanilla, mix well.
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Stir in cocoa powder, flour, and salt until smooth.
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Spread batter into the pan and bake for 20–25 minutes or until a toothpick comes out clean. Cool completely.
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Assemble the Ice Cream Layers:
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Once the brownie is cool, spread the softened chocolate ice cream evenly over it. Smooth the top and freeze for 30–45 minutes.
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Add the softened strawberry ice cream on top of the chocolate layer. Smooth it and freeze until solid, at least 2–3 hours or overnight.
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Make the Ganache:
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Heat cream in a saucepan until just simmering. Pour over the chopped chocolate and let sit for 2 minutes. Stir until smooth and glossy.
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Cool ganache slightly, then pour over the frozen cake, letting it drip down the sides. Freeze again to set.
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Decorate:
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Top with fresh strawberries, chocolate shavings, and any other toppings you like.
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Let sit at room temperature for 10–15 minutes before slicing.
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