Name: Decadent Strawberry Chocolate Fantasy Ice Cream Cake
Prep time: 40 min
Cook time: 25 min
Total time: 6 h 35 min
Cuisine: American
Ingredients: 120g (1 cup) all-purpose flour; 40g (⅓ cup) cocoa powder; 1 tsp baking soda; ¼ tsp salt; 150g (¾ cup) sugar; 1 large egg; 120ml (½ cup) buttermilk (or milk + 1 tsp vinegar); 60ml (¼ cup) oil; ½ tsp vanilla extract; 120ml (½ cup) hot coffee or hot water; 1.2L (about 5 cups) strawberry ice cream, slightly softened; Optional: ½ cup chopped fresh or frozen strawberries; 250g (2 cups) fresh or frozen strawberries; 2–3 tbsp sugar (to taste); 1 tsp lemon juice; 1 tbsp cornstarch + 1 tbsp water; 200g (7 oz) dark chocolate, chopped; 200ml (¾ cup) heavy cream; 1 tbsp butter (optional); Chocolate curls or shavings (optional); Freeze-dried strawberries or fresh strawberry slices (optional); Whipped cream swirls (optional); Crushed cookies (Oreos, chocolate wafers, optional)

Why You’ll Love Decadent Strawberry Chocolate Fantasy Ice Cream CakeCRecipe

This cake is more than just a pretty dessert. It’s the perfect harmony of deep chocolate richness and fresh berry brightness. The cake layer provides a soft and satisfying base, the strawberry ice cream adds a refreshing creaminess, and the homemade compote brings in a real fruit burst. Topped with glossy chocolate ganache and optional toppings like whipped cream and chocolate curls, it’s a show-stopping dessert that delivers on every level.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chocolate Cake Base (single thin layer):
• 120g (1 cup) all-purpose flour
• 40g (⅓ cup) cocoa powder
• 1 tsp baking soda
• ¼ tsp salt
• 150g (¾ cup) sugar
• 1 large egg
• 120ml (½ cup) buttermilk (or milk + 1 tsp vinegar)
• 60ml (¼ cup) oil
• ½ tsp vanilla extract
• 120ml (½ cup) hot coffee or hot water
Shortcut option: Use store-bought chocolate cake or brownie layer

Strawberry Ice Cream Layer:
• 1.2L (about 5 cups) strawberry ice cream, slightly softened
• Optional: ½ cup chopped fresh or frozen strawberries

Fresh Strawberry Compote:
• 250g (2 cups) fresh or frozen strawberries
• 2–3 tbsp sugar (to taste)
• 1 tsp lemon juice
• 1 tbsp cornstarch + 1 tbsp water (to thicken)

Chocolate Ganache Topping:
• 200g (7 oz) dark chocolate, chopped
• 200ml (¾ cup) heavy cream
• 1 tbsp butter (optional, for shine)

To Decorate (optional but recommended):
• Chocolate curls or shavings
• Freeze-dried strawberries or fresh strawberry slices
• Whipped cream swirls
• Crushed cookies (Oreos, chocolate wafers)

Directions

Make the chocolate cake base:
- Preheat oven to 175°C (350°F). Grease and line a round 8-inch (20 cm) springform pan.
- In one bowl, whisk together flour, cocoa powder, baking soda, salt, and sugar.
- In another bowl, whisk egg, buttermilk, oil, and vanilla.
- Combine wet and dry ingredients, then mix in hot coffee. The batter will be runny.
- Pour into the pan and bake for 20–25 minutes, or until a toothpick inserted comes out clean.
- Cool completely. Place the cake layer in a clean springform pan lined with acetate or parchment paper.
Prepare strawberry compote:
- In a saucepan, cook strawberries, sugar, and lemon juice over medium heat until softened.
- Add cornstarch slurry and stir until thickened. Let cool completely before using.
Add the strawberry ice cream layer:
- Spread half the softened ice cream over the cake layer.
- Spoon the cooled compote evenly over the ice cream.
- Add the remaining ice cream and smooth the top. Freeze for 4–6 hours or until firm.
Make the chocolate ganache:
- Heat the cream until just simmering and pour over chopped chocolate. Let sit for 2 minutes.
- Stir until smooth. Let cool slightly until it thickens to a pourable consistency.
Final assembly and decorating:
- Remove the cake from the freezer and release from the springform pan.
- Pour ganache over the top, allowing it to drip down the sides.
- Decorate with desired toppings.
- Freeze for an additional 30 minutes to set the ganache.
To Serve:
- Let the cake sit at room temperature for 10–15 minutes.
- Use a hot knife for clean, easy slicing.

Servings and timing

Servings: 10–12 slices
Prep time: 45 minutes
Cook time: 25 minutes
Chill time: 5–6 hours total
Total time: Approximately 7 hours (including freezing)

Variations

Swap the strawberry ice cream for raspberry, cherry, or mixed berry for a different fruity flavor.
Use a brownie base instead of chocolate cake for a denser, fudgier bottom.
Add layers of crushed cookies or chocolate chips between the ice cream for crunch.
For a nutty twist, add chopped toasted almonds or hazelnuts to the compote or ganache.
Make it boozy by adding a splash of strawberry liqueur to the compote.

Storage/Reheating

Store the cake tightly wrapped or in an airtight container in the freezer for up to 2 weeks.
To serve again, let it thaw slightly at room temperature for 10–15 minutes.
Do not microwave or apply direct heat; always slice with a warm knife for best results.
Leftovers should be returned to the freezer promptly after slicing.

FAQs

How far in advance can I make this cake?

You can prepare the cake up to 2 days in advance. Just keep it tightly wrapped in the freezer until ready to serve.

Can I use store-bought cake?

Yes, a store-bought chocolate cake or brownie layer works perfectly if you want to save time.

What type of strawberry ice cream is best?

Choose a creamy, high-quality strawberry ice cream with real strawberry pieces if possible for the best flavor.

Do I have to use ganache?

Ganache adds a rich chocolatey finish, but you can skip it or replace it with chocolate syrup or melted chocolate if preferred.

How do I get clean slices?

Use a knife dipped in hot water and wiped dry between slices to get clean, sharp cuts.

Can I make it gluten-free?

Yes, just substitute the flour with a gluten-free 1:1 baking flour blend in the cake layer.

Can I use whipped cream instead of ganache?

Yes, whipped cream can be used as a lighter topping. Spread or pipe it on just before serving.

Can I make this into mini cakes?

Absolutely. Use silicone cupcake molds or ramekins to make individual servings. Assembly and layering remain the same.

What if I don’t have a springform pan?

You can use a regular round cake pan lined with parchment for easier removal, but a springform pan is recommended for the cleanest edges.

Can I use frozen strawberries in the compote?

Yes, frozen strawberries work just as well. Just thaw and cook them down as instructed.

Conclusion

This Decadent Strawberry Chocolate Fantasy Ice Cream Cake is a dessert that lives up to its name. With its rich chocolate base, vibrant strawberry layers, and silky ganache, every slice is an irresistible experience. Whether you’re celebrating a special occasion or just cooling off on a summer day, this cake turns any moment into something magical.