Strawberry Chocolate Fantasy Ice Cream Cake
A luscious ice cream cake with layers of chocolate cake, creamy vanilla and chocolate ice cream, fresh strawberries, and a rich hot fudge topping.
Servings 12 slices
Calories 450kcal
Ingredients
Cake and Ice Cream Layers
- 1 box chocolate cake mix (plus eggs, oil, and water as instructed) Devil's food cake works great for extra richness.
- 2 cups fresh strawberries, sliced Use ripe, ruby-red strawberries; frozen will work if thawed.
- 1.5 cups chocolate chips, melted Semi-sweet preferred for a classic taste.
- 1.5 cups vanilla ice cream, softened Leave out for ~15 minutes prior to use.
- 1.5 cups chocolate ice cream, softened Same as above—full-fat gives the creamiest texture.
- 0.25 cups powdered sugar Enhances the creaminess of the ice cream.
- 1 cup hot fudge sauce Store-bought is acceptable.
- 1 cup whipped cream Use your preferred type for topping.
Instructions
Prepare the Cake
- Preheat the oven according to cake mix instructions and grease two 9-inch cake pans.
- Mix the chocolate cake batter, divide between the pans, and bake until a toothpick inserted comes out clean.
- Allow cakes to cool completely before assembling.
Melt the Chocolate
- Melt the chocolate chips in the microwave in 30-second bursts, stirring after each, until smooth.
Prep the Ice Cream Layers
- In a bowl, mix softened vanilla ice cream with powdered sugar until smooth.
- Repeat the same with the chocolate ice cream in another bowl.
Assemble the Cake
- Place one layer of cooled cake on a platter and spread the vanilla ice cream over it.
- Scatter half the sliced strawberries on top and drizzle half the melted chocolate chips.
Repeat
- Place the second cake layer on top and spread the chocolate ice cream.
- Add the remaining strawberries and drizzle the rest of the melted chocolate.
Finish with Whipped Cream
- Top the cake with whipped cream and drizzle generously with hot fudge.
Freeze and Serve
- Freeze for at least two hours to allow layers to set before slicing with a hot knife.
Notes
Assemble the cake at room temperature, and soften ice cream before using. For a cleaner slice, dip the knife in hot water before cutting.
