Description
Indulge in this Strawberry Chocolate Fantasy Ice Cream Cake, a delightful no-bake dessert featuring layers of creamy strawberry and chocolate ice cream atop a crunchy chocolate cookie crust. Topped with whipped cream, chocolate syrup, fresh strawberries, and a sprinkle of chocolate chips, this cake is perfect for summer celebrations and easy to prepare.
Ingredients
Scale
Crust
- 2 cups crushed chocolate sandwich cookies (like Oreos)
- 1/4 cup melted butter
Ice Cream Layers
- 1/2 gallon strawberry ice cream (softened)
- 1/2 gallon chocolate ice cream (softened)
Toppings
- 1 1/2 cups whipped topping or whipped cream
- 1/2 cup chocolate syrup
- 1/2 cup fresh strawberries, halved or sliced
- 1/4 cup mini chocolate chips or chocolate shavings (optional)
Instructions
- Prepare the crust: In a medium bowl, mix the crushed chocolate sandwich cookies with melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer. Place the pan in the freezer and chill for 15 minutes to set the crust.
- Layer the strawberry ice cream: Spread the softened strawberry ice cream evenly over the chilled crust, smoothing the top with a spatula. Return the pan to the freezer and freeze for 30 to 45 minutes, or until the strawberry layer is firm.
- Layer the chocolate ice cream: Evenly spread the softened chocolate ice cream over the set strawberry layer, smoothing the surface. Freeze the cake for at least 2 hours, or until completely firm and set through.
- Add toppings and serve: Before serving, top the cake with whipped topping or whipped cream. Drizzle chocolate syrup on top, then garnish with fresh strawberry halves or slices and mini chocolate chips or chocolate shavings if desired. Carefully remove the sides of the springform pan, slice the cake into portions, and serve immediately.
Notes
- Allow the cake to sit at room temperature for 5 to 10 minutes before slicing to make cutting easier.
- Customize the ice cream flavors by substituting vanilla, raspberry, or mint to suit your taste.
- Store any leftover cake covered in the freezer for up to one week to maintain freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 29g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg
