Description
Indulge in this decadent Strawberry Chocolate Fantasy Ice Cream Cake, combining smooth layers of strawberry and chocolate ice cream with a crunchy chocolate cookie crust. Topped with luscious fudge sauce, whipped cream, fresh strawberries, and chocolate shavings, this no-bake frozen dessert is perfect for summer parties or anytime you crave a rich and refreshing treat.
Ingredients
Scale
Crust
- 1 package (14 oz) chocolate sandwich cookies, crushed
- 1/4 cup melted butter
Ice Cream Layers
- 1 quart strawberry ice cream, softened slightly
- 1 quart chocolate ice cream, softened slightly
Toppings and Filling
- 1/2 cup chocolate fudge sauce
- 1/2 cup strawberry preserves or jam
- 1 cup whipped cream or whipped topping
- Fresh strawberries for garnish
- Chocolate shavings for garnish
Instructions
- Prepare the crust: Line the bottom of a 9-inch springform pan with parchment paper. In a medium bowl, combine the crushed chocolate sandwich cookies with the melted butter, stirring until the mixture is evenly moistened. Press this crumb mixture firmly into the base of the pan to form an even crust. Freeze for 15 minutes to set.
- Layer the chocolate ice cream: Spread the softened chocolate ice cream evenly over the chilled crust. Return the pan to the freezer and allow it to firm up for about 30 minutes.
- Add strawberry preserves layer: Once the chocolate ice cream is firm, spread a thin layer of strawberry preserves over it. Be gentle to avoid mixing the layers.
- Layer the strawberry ice cream: Spread the softened strawberry ice cream on top of the preserves, smoothing it out evenly. Freeze the entire cake for at least 2 to 3 hours or until completely firm.
- Garnish and serve: Remove the cake from the springform pan carefully. Drizzle warm chocolate fudge sauce over the top. Add whipped cream, fresh strawberries, and chocolate shavings as garnish. Slice and serve immediately. For clean slices, warm your knife under hot water before cutting.
Notes
- Run a sharp knife under hot water before slicing to get neat pieces.
- This cake can be prepared up to 3 days in advance and kept tightly wrapped in the freezer.
