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Chocolate Covered Strawberry Ice Cream Cake
Chocolate Covered Strawberry Ice Cream Cake
Here’s a decadent Chocolate Covered Strawberry Ice Cream Cake recipe that combines rich chocolate, sweet strawberries, and creamy ice cream into one show-stopping dessert:
🍓 Chocolate Covered Strawberry Ice Cream Cake
🍰 Ingredients:
For the Crust:
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20 chocolate sandwich cookies (like Oreos), crushed
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4 tbsp unsalted butter, melted
For the Ice Cream Layers:
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1½ quarts strawberry ice cream, slightly softened
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1½ quarts vanilla or chocolate ice cream, slightly softened
For the Chocolate Shell Topping:
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1½ cups semi-sweet chocolate chips
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¼ cup coconut oil (refined for no coconut flavor)
For the Strawberry Layer:
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1½ cups fresh strawberries, hulled and sliced
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2 tbsp sugar (optional, if berries are tart)
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1 tsp lemon juice
For Garnish (optional but encouraged):
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Chocolate-dipped strawberries
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Whipped cream
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Chocolate shavings or sprinkles
🧁 Instructions:
1. Make the Crust
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Combine crushed cookies and melted butter in a bowl.
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Press firmly into the bottom of a 9-inch springform pan.
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Freeze for 10–15 minutes to set.
2. Prepare the Strawberry Layer
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Toss sliced strawberries with sugar and lemon juice.
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Let sit for 10 minutes to macerate. Then, drain any excess liquid.
3. Layer the Ice Cream
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Spread softened strawberry ice cream over the cookie crust. Smooth it out with a spatula.
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Distribute the macerated strawberries evenly on top of the strawberry layer.
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Freeze for 30–45 minutes or until firm.
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Spread softened vanilla or chocolate ice cream over the strawberry layer. Smooth the top.
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Freeze for at least 2–3 hours (or overnight) until completely solid.
4. Make the Chocolate Shell
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In a microwave-safe bowl, melt chocolate chips and coconut oil in 30-second intervals, stirring until smooth.
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Let it cool slightly (it should still be pourable but not hot).
5. Add the Chocolate Topping
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Pour the chocolate shell over the top of the frozen cake.
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Tilt and rotate the pan to evenly coat. It will harden quickly.
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Freeze again for at least 20 minutes.
6. Decorate and Serve
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Run a warm knife around the edge of the springform pan before releasing.
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Garnish with chocolate-dipped strawberries, whipped cream, or sprinkles.
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Slice with a hot knife for clean cuts.
🍽 Tips:
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Use a serrated knife dipped in hot water for the cleanest slices.
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Swap strawberry ice cream for raspberry or cherry for a twist.
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Make mini versions in cupcake tins with liners for personal treats.
Let me know if you want a no-bake version or need to make it gluten-free!
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