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Chocolate Crunch Strawberry Ice Cream Cake
Our Chocolate Crunch Strawberry Ice Cream Cake is an easy-to-make cake that is perfect for any celebration!
Ingredients
1 15.2-oz box Duncan Hines Classic Dark Chocolate Fudge Cake Mix
3 eggs
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
Instructions
- 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.
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