Description
Indulge in a Decadent Strawberry Chocolate Fantasy Ice Cream Cake that combines creamy strawberry ice cream, rich chocolate ganache, and a crunchy cookie crust. This no-bake layered dessert is perfect for celebrations or special occasions, offering an irresistible balance of fruity freshness and chocolate decadence. Easy to assemble and make ahead, it promises stunning presentation and unforgettable flavor in every bite.
Ingredients
Strawberry Ice Cream Layer
- Strawberry ice cream – amount as needed to cover cake base (about 1 to 1.5 quarts)
Cookie Crust
- Chocolate cookie crumbs – 2 cups (finely crushed)
- Butter – 6 tablespoons (melted)
Chocolate Ganache
- Dark or semi-sweet chocolate – 8 ounces (chopped)
- Heavy cream – 3/4 cup
Garnish
- Fresh strawberries – 1 cup (sliced or whole as desired)
- Whipped cream – 1/2 cup (for topping)
- Chocolate shavings or curls – optional
Additional Flavorings
- Sugar – 1 tablespoon (optional, for whipped cream or garnish)
- Vanilla extract – 1 teaspoon (optional, for whipped cream or garnish)
Instructions
- Prepare the Cookie Crust: Start by crushing the chocolate cookies into fine crumbs, then mix them thoroughly with melted butter. Press the crumb mixture evenly into the base of a springform pan. Place it in the freezer for about 15 minutes to let the crust set firmly.
- Soften and Spread the Strawberry Ice Cream: Allow the strawberry ice cream to soften slightly at room temperature, making it easier to spread. Spread the softened ice cream evenly over the chilled cookie crust, smoothing the surface with a spatula. Return the pan to the freezer for at least 45 minutes to firm the ice cream layer.
- Make the Chocolate Ganache: Gently heat the heavy cream until steaming but not boiling. Pour the hot cream over the chopped dark chocolate and let it sit for one minute. Whisk the mixture until smooth and glossy. Allow the ganache to cool to room temperature, ensuring it remains pourable, then carefully spread it over the frozen strawberry ice cream layer.
- Add the Final Freeze: Return the assembled cake to the freezer for at least 3 hours or preferably overnight to fully set all the layers and blend the flavors.
- Garnish and Serve: Before serving, decorate the top with fresh strawberries, a dollop of whipped cream, and optionally chocolate shavings or curls for an impressive presentation.
Notes
- Use high-quality chocolate for the ganache to enhance richness and flavor.
- Allow each layer to fully freeze to prevent melting and achieve clean, precise slices.
- Properly soften ice cream before spreading to avoid breakage or melting through the crust.
- Line the springform pan with parchment paper or use a silicone mold for easier cake removal.
- Serve the cake slightly thawed by letting it sit at room temperature for 5-10 minutes before slicing.
Nutrition
- Serving Size: 1 slice (1/10 of cake)
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 110 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 60 mg