Berry Ice Cream Cake – a delicious recipe with Chocolate Cake, strawberry ice cream, raspberries, sugar, cold heavy cream, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Assemble the cake: Place 1 cake layer on a platter; scoop the ice cream on top and spread it to the edge using an offset spatula.
2
Top with the second cake layer, then run the spatula around the sides to smooth the ice cream.
3
Freeze until firm, about 4 hours.
4
Make the topping: About 30 minutes before serving, remove the cake from the freezer and let stand at room temperature.
5
Toss the berries and 3 tablespoons sugar in a bowl; set aside until ready to serve.
6
Beat the heavy cream, the remaining 1 tablespoon sugar and the vanilla in a bowl with a mixer on medium speed until medium peaks form, 1 to 2 minutes.
7
Spread on top of the cake.
8
Top with the berries and their juices.
9
Photograph by Levi Brown
294
kcal
Calories
16
g
Fat
36
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: Basic Chocolate Cake, baked and cooled, 3 cups strawberry ice cream, softened, 2 1/2 cups raspberries and/or quartered strawberries, 1/4 cup sugar, and more.
Yes, Berry Ice Cream Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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