Chocolate And Strawberry Ice Cream Cake – a delicious recipe with dark chocolate, whipping cream, caster sugar, vanilla, egg yolk, strawberries. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Melt 2 oz of the chocolate in a bowl over a pan of hot water, then leave for 15 mins to cool. Whip 2 1/2 cups of the cream until just stiff and divide into thirds. Stir the chocolate into one third of the cream. Rinse a 6-cup loaf pan with cold water and spread with the cream-chocolate mixture. Freeze for 15 mins until firm. Stir the vanilla and egg yolk into another third of the cream and spread this over the chocolate layer. Freeze for 15 mins until firm. Add the pureed strawberries to the last portion of cream and spread over the vanilla layer. Freeze overnight.
2
To serve, dip the pan briefly in hot water to loosen the cake and turn out onto a plate. Whip the rest of the cream, spread it over the cake and swirl with a fork. Sprinkle with the remaining chocolate and the halved strawberries.
1002
kcal
Calories
77
g
Fat
70
g
Carbs
8
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 7 ingredients. The key ingredients include: 50 g dark chocolate, chopped, 700 ml whipping cream, 150 g caster sugar or icing sugar, 1 tsp vanilla extract, and more.
Yes, Chocolate And Strawberry 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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