Chocolate Covered Strawberry Ice Cream Cake Recipe
Prepare to fall head over heels because this Chocolate Covered Strawberry Ice Cream Cake is so much more than just a frozen dessert — it’s a celebration of summer in cake form! Think luscious strawberry ice cream layered over a crunchy chocolate cookie crust, studded with juicy strawberries and blanketed in fudgy chocolate, then crowned with clouds of whipped cream. Whether you’re planning a backyard barbecue, a birthday bash, or simply craving a sweet escape, this showstopper is the ultimate treat that always steals the spotlight.
Ingredients You’ll Need
-
Oreo Crust:
- 1 package (14.3 oz) chocolate sandwich cookies (like Oreos), crushed
- 1/4 cup melted butter
Ice Cream Layers:
- 1/2 gallon strawberry ice cream, softened
- 1 pint fresh strawberries, hulled and sliced
- 1 jar (12 oz) hot fudge sauce, slightly warmed
Toppings:
- 2 cups whipped topping or whipped cream
- 1/2 cup chocolate chips or melted chocolate for drizzling
- Extra strawberries and crushed cookies for garnish
How to Make Chocolate Covered Strawberry Ice Cream Cake
Step 1: Build the Perfect Cookie Crust
Start by mixing your crushed chocolate sandwich cookies with melted butter until every crumb is shiny and evenly coated. Firmly press this mixture into the bottom of a 9-inch springform pan to form a thick, even crust. Pop it into the freezer for 15 minutes—this crucial step helps the crust set up nice and sturdy, so it holds together beautifully once you pile on the ice cream.
Step 2: Layer on the Strawberry Ice Cream
Spoon out half of your softened strawberry ice cream and carefully spread it over the chilled cookie crust. Take your time smoothing it evenly, using a spatula or back of a spoon. The trick is to work quickly so it doesn’t melt too much, but don’t worry if it looks a little rustic—once it’s frozen, any imperfections will magically even out.
Step 3: Go Wild with Strawberries and Fudge
Add a generous layer of fresh, sliced strawberries on top of the ice cream, then drizzle half the warmed hot fudge sauce all over. The fudge will ooze between the berries, creating those dreamy “chocolate covered strawberry” pockets we all crave. Slide the pan back into the freezer for about 30 minutes—this quick freeze helps keep the layers tidy as you build.
Step 4: Repeat and Freeze
Spread the remaining strawberry ice cream over the first frozen layer, then repeat with more sliced strawberries and the rest of the fudge sauce. Smooth the surface gently with a spatula, cover, and tuck into the freezer for at least four hours, or ideally overnight. This long freeze sets the cake so each slice comes out picture-perfect!
Step 5: Decorate and Serve
Once your Chocolate Covered Strawberry Ice Cream Cake is fully frozen, unclip the springform pan and peel away the ring. Cover the cake’s top with a fluffy layer of whipped topping or whipped cream, then drizzle melted chocolate in a zigzag pattern. A handful of extra berries and a sprinkle of crushed cookies are the final, irresistible touch. Let the cake sit for 10 minutes at room temperature before slicing for the best texture.
How to Serve Chocolate Covered Strawberry Ice Cream Cake
Garnishes
The best finishing touches are those that add both flair and flavor. Halved or whole extra strawberries stacked elegantly on top, a handful of cookie crumbs scattered along the edges, and plenty of glossy melted chocolate or fudge sauce take your Chocolate Covered Strawberry Ice Cream Cake from great to show-stopping. For a special occasion, try a few edible flowers or mint sprigs!
Side Dishes
If you’re celebrating or hosting, offer some light, bright sides. A cold sparkling rosé, citrusy lemonade, or fresh berry salad complements the cake perfectly. Even a scoop of vanilla ice cream or a crisp wafer cookie can bring a fun, playful contrast to all that creamy richness.
Creative Ways to Present
Unleash your inner pastry chef: build the cake in individual ramekins for adorable single-serve treats, or use a loaf pan lined with plastic wrap for easy unmolding and dramatic slices. Stencil cocoa powder hearts or chocolate shavings on top, or serve with sparkler candles for a birthday surprise. The possibilities are limited only by your imagination!
Make Ahead and Storage
Storing Leftovers
Tightly wrap any leftover Chocolate Covered Strawberry Ice Cream Cake in plastic wrap or foil to keep it tasting fresh. Store it right in the pan (or transfer slices to an airtight container) and keep it tucked in the freezer until you’re ready to enjoy another slice. The cake stays delicious for up to a week without losing its texture.
Freezing
This dessert was made for advance prep! You can assemble the entire cake up to 2 days ahead, keeping it wrapped in the freezer to lock in moisture and prevent freezer burn. Always cover the surface with plastic wrap or a fitted lid. You can also freeze individual slices for a grab-and-go treat whenever you want something sweet.
Reheating
No reheating required for this frozen delight! However, for effortless slicing, run a sharp knife under hot water and dry it off between each cut. This little trick glides through the layers for clean, tidy slices that look bakery-perfect on every plate.
FAQs
Can I use different ice cream flavors?
Absolutely! While strawberry ice cream is classic for that chocolate-covered strawberry feel, you can use chocolate, vanilla, or swirl in extra berry or fudge ice creams for a personalized twist.
How far in advance can I make this cake?
You can assemble the entire Chocolate Covered Strawberry Ice Cream Cake up to 2 days before your event. Store it tightly wrapped in the freezer until you’re ready to garnish and serve.
What’s the best way to slice ice cream cake neatly?
The top trick: Dip your knife in hot water, wipe it dry, and slice. Repeat between cuts for those gorgeous, crisp slices everyone loves!
Can I use frozen strawberries instead of fresh?
You can, but thaw and drain them completely to avoid icy spots in the cake. Fresh strawberries give the best texture and bold, juicy flavor.
Is it possible to make this cake dairy-free or vegan?
Definitely! Simply swap in your favorite plant-based ice cream, dairy-free whipped topping, and check that your cookies and fudge sauce are vegan. The results are still irresistibly delicious!
Final Thoughts
You don’t need a special occasion to make memories with a slice of Chocolate Covered Strawberry Ice Cream Cake—it’s the joyful, crowd-pleasing treat that turns any moment into a party. Gather your friends, grab a fork, and get ready for the kind of dessert delight that will have everyone begging for seconds. It’s time to make your freezer a little bit sweeter!
Print
Chocolate Covered Strawberry Ice Cream Cake Recipe
- Total Time: 30 minutes (plus freezing time)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the decadent and refreshing Chocolate Covered Strawberry Ice Cream Cake, a perfect summer treat with a rich Oreo crust, luscious layers of strawberry ice cream, fresh strawberries, and a drizzle of hot fudge sauce.
Ingredients
Oreo Crust:
- 1 package (14.3 oz) chocolate sandwich cookies (like Oreos), crushed
- 1/4 cup melted butter
Ice Cream Layers:
- 1/2 gallon strawberry ice cream, softened
- 1 pint fresh strawberries, hulled and sliced
- 1 jar (12 oz) hot fudge sauce, slightly warmed
Toppings:
- 2 cups whipped topping or whipped cream
- 1/2 cup chocolate chips or melted chocolate for drizzling
- Extra strawberries and crushed cookies for garnish
Instructions
- Oreo Crust: Mix crushed cookies with melted butter. Press into a 9-inch springform pan; freeze.
- First Ice Cream Layer: Spread half of strawberry ice cream over crust, add sliced strawberries, drizzle with fudge sauce; freeze.
- Second Ice Cream Layer: Repeat layering with remaining ingredients; freeze until firm.
- Final Touches: Top with whipped topping, melted chocolate, and garnishes before serving.
- Serving: Allow to sit briefly at room temperature before slicing.
Notes
- For easier slicing, dip knife in hot water between cuts.
- You can use chocolate or vanilla ice cream as a base variation.
- Store leftovers wrapped tightly in the freezer.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32 g
- Sodium: 270 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
