Here’s a **Strawberry Chocolate Fantasy Ice Cream Cake** recipe that combines layers of creamy strawberry and rich chocolate ice cream, along with a crunchy, chocolatey base, making it the perfect indulgent treat!
### **Ingredients:**
#### For the Crust:
– 1 1/2 cups chocolate sandwich cookies (Oreos or similar), crushed
– 1/4 cup (60g) unsalted butter, melted
– 1/4 cup granulated sugar
#### For the Ice Cream Layers:
– 2 cups strawberry ice cream, softened slightly (so it’s easier to spread)
– 2 cups chocolate ice cream, softened slightly (for a creamy texture)
– 1/2 cup mini chocolate chips (optional, for extra chocolate crunch)
#### For the Chocolate Ganache:
– 1/2 cup heavy cream
– 4 oz (115g) semi-sweet chocolate, chopped
#### For the Topping:
– Fresh strawberries, sliced
– Whipped cream (optional, for extra creaminess)
### **Instructions:**
#### **For the Crust:**
1. **Preheat the oven**: Preheat your oven to 350°F (175°C).
2. **Make the crust**: In a medium bowl, combine the crushed chocolate sandwich cookies, melted butter, and granulated sugar. Stir until the mixture is well combined and resembles wet sand.
3. **Press into the pan**: Press the mixture into the bottom of a 9-inch springform pan or any cake pan you have, making sure it’s evenly spread and packed tightly.
4. **Bake the crust**: Bake the crust for 8-10 minutes, or until set. Remove from the oven and let it cool completely.
#### **For the Ice Cream Layers:**
5. **Layer the strawberry ice cream**: Once the crust has cooled, spread the softened strawberry ice cream over the crust, pressing it down gently to ensure an even layer. Return the cake to the freezer to firm up the layer for about 15 minutes.
6. **Layer the chocolate ice cream**: After the strawberry ice cream has set, spread the softened chocolate ice cream over the strawberry layer. You can also sprinkle mini chocolate chips on top of the chocolate layer for extra texture. Freeze the cake for at least 4 hours or until fully set.
#### **For the Chocolate Ganache:**
7. **Make the ganache**: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the chopped semi-sweet chocolate. Let it sit for 2-3 minutes, then whisk until smooth.
8. **Let it cool**: Allow the ganache to cool for about 10-15 minutes, until it thickens slightly but is still pourable.
#### **Assemble the Cake:**
9. **Top with ganache**: Once the ice cream cake is fully frozen and set, pour the chocolate ganache over the top of the cake, spreading it evenly with a spatula.
10. **Garnish with strawberries**: Arrange fresh sliced strawberries on top of the ganache for a beautiful and delicious finish.
#### **Freeze and Serve:**
11. **Freeze the cake**: Freeze the cake for an additional 1-2 hours, allowing the ganache to set completely.
12. **Serve**: Before serving, allow the cake to sit at room temperature for a few minutes to soften slightly. Slice and enjoy!
### **Tips:**
– **For a firmer texture**: Let the cake freeze for a longer period of time (overnight if possible).
– **Make it more chocolatey**: You can add a layer of fudge or chocolate sauce between the ice cream layers for extra richness.
– **Vegan Option**: Use non-dairy ice cream and a plant-based cookie for the crust to make a vegan version.
This **Strawberry Chocolate Fantasy Ice Cream Cake** is a show-stopping dessert that’s perfect for any celebration or just a special treat. Enjoy! 
Here’s a **Strawberry Chocolate Fantasy Ice Cream Cake** recipe that
See less
