Print Recipe

Chocolate Covered Strawberry Ice Cream Cake

Categories: Cakes, Chocolate

Submitted by: Handle the Heat

This Chocolate Covered Strawberry Ice Cream Cake features two layers of my favorite homemade chocolate cake sandwiching a thick homemade strawberry ice cream filling. Don’t worry, there are no eggs or cooking involved with this ice cream recipe. The ice cream is super fresh and slightly tangy, which pairs beautifully with the richness of the cake.


  • 1 3/4 c. all-purpose flour
  • 2 c. sugar
  • 3/4 c. cocoa
  • 2 tsp. Clabber Girl Baking Soda
  • 1 tsp. Clabber Girl Baking Powder
  • 1 tsp. salt
  • 3/4 c. sour cream
  • 1/2 c. vegetable oil
  • 3 eggs room temperature
  • 1 tsp. vanilla extract
  • 1 c. water boiling
  • Strawberry Ice Cream
    • 1 qt. strawberries hulled and chopped
    • 4 oz. cream cheese softened
    • 1/2 c. sour cream
    • 1/2 c. whole milk
    • 1/2 c. heavy cream
    • 1 tsp. lemon juice
    • 2 tbsp. Corn Syrup
    • 1/4 tsp. sea salt
    • 3/4 c. sugar
    • 1 1/2 tsp. vanilla extract
  • 6 oz. semi sweet chocolate chips chopped
  • 1/2 c. heavy cream
  • strawberries hulled and sliced for garnish



Preheat the oven to 350 degrees F. Butter and flour two 8-inch round cake pans.

In the bowl of a stand mixer, sift together the flour, sugar, cocoa, baking soda, and baking powder. Add in the salt. Mix on low speed until combined. In a small bowl combine the sour cream, vegetable oil, eggs, and vanilla. On low speed gradually add the sour cream mixture into the dry ingredients. Beat on low until just combined, scraping down the edges as necessary. Add in the boiling water and beat until just combined. Be careful not to over-mix.

Divide the batter evenly between the prepared pans and bake for 35 to 40 minutes, or until a cake tester comes out clean. Cool the cakes in their pans for 30 minutes before carefully turning them out onto a cooling rack. Freeze the cakes until very firm.


In the pitcher of a blender, puree all the ingredients until smooth. Transfer the mixture to a medium bowl and press plastic wrap against the surface. Chill in the refrigerator for at least 30 minutes, or up to 1 day.

Pour the chilled mixture into an ice cream maker and freeze according to the manufacturer’s directions. Line a clean 8-inch cake pan with plastic wrap. Pour the ice cream into the cake pan then press another sheet of plastic wrap against the surface. Freeze until firm, about 2 hours or up to 2 days.


Place the chocolate chips in a medium heatproof bowl. In a small saucepan heat the cream just until simmering. Pour over the chocolate chips. Let sit for 3 minutes before stirring until the mixture is melted and smooth. Let cool until the ganache is thickened but still pourable.


On a serving plate or cake stand, place 1 cake layer upside-down. Remove the ice cream from the pan and place over the cake, peeling off the plastic wrap. Top with the remaining cake layer. Pour the ganache over the cake, letting it drip down the sides. Freeze for 2 hours, or until firm. Top with strawberries and let stand for 5 to 10 minutes before slicing and serving.