Strawberry Chocolate Chip Ice Cream Cake
This strawberry chocolate chip ice cream cake layers creamy strawberry ice cream with a chocolate graham crust and a smooth ganache top. The strawberry milk powder brings that nostalgic, candy-sweet flavor, while the ganache adds a rich finish that ties it all together. Cold, creamy, and the kind of frozen dessert that feels both simple and special.
Servings 16 servings
Calories 503kcal
Equipment
- measuring cups and spoons For accurate measuring.
- mixing bowls for combining ingredients.
- food processor For crushing the graham crackers crumbs.
- 10-inch springform pan To form the ice cream cake.
- Saucepan To melt the chocolate for the topping.
- whisk For smooth ingredients.
Ingredients
Crust:
- 1-2/3 cups crushed chocolate graham crackers
- 1/4 cup granulated sugar
- 4 tbsps. butter melted and slightly cooled
Filling:
Topping:
- 7 oz. semi-sweet chocolate chips (this is a little more than a cup)
- 1/2 cup heavy cream
- mini chocolate chips for sprinkling on top
Instructions
- Preheat the oven to 350°F.
- Crush the graham crackers in a food processor until finely ground. Add the sugar and melted butter, then pulse until fully combined. Press the mixture into the bottom and up the sides of a 10-inch springform pan. The crumb mixture will be quite dry. Bake for 8-10 minutes, or until firm and set. Let it cool completely.1-2/3 cups crushed chocolate graham crackers, 1/4 cup granulated sugar, 4 tbsps. butter
- In a large bowl, stir together the ice cream, mini chocolate chips, and strawberry milk powder. If you don’t have a really large bowl, you might want to split the ingredients and use two separate bowls. Spread the ice cream mixture evenly over the cooled crust, smoothing the top. Freeze for one hour.2 quarts of your favorite strawberry ice cream, 12 oz. semi-sweet mini chocolate chips, 1/2 cup strawberry milk powder (such as Nesquik)
- To make the topping, place the heavy cream in a small saucepan over medium-high heat and bring it to a boil. Pour the hot cream over the chocolate chips and let it sit for one minute. Whisk the chocolate until very smooth, then pour it over the partially frozen ice cream cake. Sprinkle with extra mini chocolate chips. Freeze until firm, about 6-7 hours or overnight.7 oz. semi-sweet chocolate chips , 1/2 cup heavy cream, mini chocolate chips
- Remove the cake from the freezer and let it sit for five minutes. Loosen the pan sides and run a knife around the inside of the pan. Remove the sides and bottom of the pan and place the cake on a serving plate. Use a sharp knife to slice and serve.
Video
Notes
- If you don’t want to turn the oven on, you can freeze the crust for an hour instead of baking it before adding the ice cream mixture.
- Let the ice cream soften just enough to mix in the chocolate chips and strawberry powder without losing structure.
- Choose classic strawberry ice cream for the right flavor balance and that unmistakable pink color.
- Strawberry milk powder amplifies flavor and gives a nostalgic, creamy sweetness that holds up under chocolate.
- For ganache, warm the cream gently and let it rest on the chocolate before stirring. That patience is what creates the glossy, smooth finish.
- A clean, hot knife slides through the frozen layers without cracking the crust or the ganache.
- Freezing overnight gives the cleanest slices and the best contrast between the creamy center and firm top.
- To get 16 slices from a 10-inch round cake, start by cutting it into four equal quarters. Take one quarter and cut it in half, then cut each of those halves in half again. Repeat with the remaining quarters.
Nutrition
Serving: 161g | Calories: 503kcal | Carbohydrates: 58g | Protein: 6g | Fat: 30.5g | Saturated Fat: 18g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 5.5g | Cholesterol: 72mg | Sodium: 158mg | Potassium: 222mg | Fiber: 3g | Sugar: 48g | Vitamin A: 180IU | Vitamin C: 2mg | Calcium: 168mg | Iron: 6mg