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Chocolate Crunch Strawberry Ice Cream Cake

Chocolate Crunch Strawberry Ice Cream Cake

 
Prep time 40 minutes
Cook time 20-25 minutes bake time, 4 hours 20 minutes chill time
Ready in 5 hours
Makes 10-12 servings

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
 

Directions

1. In a mixing bowl, combine cake mix, eggs, vegetable oil, and water and prepare cake batter according to box instructions.
2. Bake in two 9-inch cake pans according to box instructions. Remove baked cake layers from pan and completely cool on wire racks.
3. 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.
4. 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.
5. 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.
6. 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.
7. Using one can of frosting, cover the cake with an initial layer of frosting, then chill for 20 minutes.
8. Spoon about 1/3 of the remaining container of frosting into a piping bag fitted with a star or ‘drop flower’ piping tip. Set aside. Spread the rest of the frosting onto the cake, then use the piping bag to decorate edges of the top and bottom of the cake. Sprinkle the reserved chocolate and strawberry crumbs on the center of the top of the cake. Chill in freezer until ready to serve.
 
Recipe by Martha Pesa of