Strawberry Chocolate Ice Cream Cake
Ingredients
Brownie base
- 1/2 cup melted butter
- 1 cup sugar
- 2 eggs (room temperature)
- 1 tsp vanilla
- 3/4 cup flour
- 1/3 cup cocoa
- 1/4 tsp salt
First Layer
- 3 cups chocolate ice cream
Middle Layer
- 16 chocolate sandwich cookies, crushed
- 3/4 cup strawberry syrup
Top layer
- 2.5 cups strawberry ice cream
Toppings
- 6-8 Large strawberries, sliced
- 6 chocolate sandwich cookies, crushed
- Chocolate Syrup
Instructions
Brownie Base
- Preheat oven to 350 Fahrenheit, and grease a spring-form pan.
- Cream together the butter and sugar. Add eggs and vanilla.
- In separate bowl, mix flour, salt, and cocoa powder.
- Stir dry ingredients into the wet ingredients. Mix well. It will be a thick batter.
- With a flat spatula, spread batter into spring-form pan and bake for 18-20 minutes.
- Let cool completely and then freeze for at least 30 minutes.
First Layer
- Thaw the chocolate ice cream for around 30 minutes until soft enough to scoop and spread onto the brownie base. Spread it in an even layer.
- Freeze for bout 4 hours, until hard.
Middle Layer
- Crush the chocolate sandwich cookies into tiny pieces. Use the bottom of a cup for small pieces, or food processor to grind it up into crumbs. (choose your preference.)
- Mix cookie crumbs with strawberry syrup.
- spread the mixture onto the chocolate ice cream layer.
- Put back into the freezer for 1-2 hours, or until hard.
Top Layer
- Let strawberry ice cream thaw for roughly 30 minutes, until soft enough to scoop and spread onto the cookie crumb layer. Smooth into a nice, even layer.
- Put it back in the freezer for roughly 4 hours or until hard.
Toppings
- 15 minutes before ready to serve, take it out of the freezer.
- Slice strawberries and place them around cake in any design you like.
- Crush 6 cookies and sprinkle over the cake.
- Drizzle chocolate syrup on the cake.
- Serve and enjoy!