Our Chocolate Crunch Strawberry Ice Cream Cake is an easy-to-make cake that is perfect for any celebration!
This Chocolate Crunch Strawberry Ice Cream Cake recipe is sponsored by Peapod as part of our ongoing ambassadorship with the brand. All opinions are 100% mine.
I’ve been looking at my calendar – we have so many Springtime celebrations coming up! Mother’s Day, Father’s Day, birthday parties, and we always host an ‘end of the school year’ kids’ picnic for our daughter and her friends. Not to mention Memorial Day and July 4th are just around the corner too.
Needless to say – the next few months are going to be very busy with lots of entertaining and celebrating! And of course – you’ll need a delicious dessert like our Chocolate Crunch Strawberry Ice Cream Cake.
To keep things simple, we’ve taken some shortcuts – but the results are pretty and delicious! Chocolate cake layered with strawberry ice cream, and a fantastic chocolate cookie crunch layer with an extra touch of sweetness and color from crumbled freeze dried strawberries.
We also used that same chocolate cookie-strawberry crunch layer as a decorative topping on the whipped cream cheese frosting. You can also follow this same recipe idea – swapping in your own favorite cake, ice cream, cookie and frosting flavors.
Another way we’re keeping things simple? Ordering our groceries and other Springtime celebration supplies from Peapod’s grocery delivery service!
Peapod carries thousands of items (including everything to make this Chocolate Crunch Strawberry Ice Cream Cake).Print
1 15.2-oz box Duncan Hines Classic Dark Chocolate Fudge Cake Mix
1/3 cup vegetable oil
1 cup water
2 9-oz boxes Nabisco Famous Wafers Chocolate
2 tablespoons butter, melted
8 .26-oz packages Brothers-All-Natural Fruit Crisps Strawberries, Freeze-Dried Sliced
2 1.5 quart containers Breyers Ice Cream Natural Strawberry
2 16-oz cans Duncan Hines Creamy Home-Style Frosting Cream Cheese
In a mixing bowl, combine cake mix, eggs, vegetable oil, and water and prepare cake batter according to box instructions. Bake in two 9-inch cake pans according to box instructions. Remove baked cake layers from pan and completely cool on wire racks.
Place chocolate wafer cookies in a zipper seal bag. Using a rolling pin, crush cookies into a coarse crumb. Pour into a bowl. Add melted butter and stir to combine.
With your fingers, gently break freeze-dried strawberries into small pieces. Add to the bowl with the chocolate crumb mixture and stir to combine. Set aside about a third of the mixture – this will be used to decorate the top of the cake.
Slightly soften strawberry ice cream at room temperature. Line two 9-inch springform pans with circles of parchment paper. Spread one container of strawberry ice cream in the bottom of each springform pan, pressing down into a smooth, even layer. Sprinkle half of the remaining crumb-strawberry mixture on top of each ice cream layer, then place a chocolate cake layer on top. Press down gently so that the cake sticks to the ice cream and crumbs, then freeze until the ice cream is firm again.
To assemble the cake, loosen the sides and bottom of each spring form pan. Place the first layer cake-side down on a cake platter with the ice cream side facing up. Carefully remove the parchment paper from the ice cream. Repeat with the other layer.
Keywords: cake, ice cream