Name: Decadent Strawberry Chocolate Fantasy Ice Cream Cake
Prep time: 20 min
Total time: 4 h 20 min
Cuisine: American
Ingredients: 2 cups chocolate cookie crumbs (gluten-free if desired); 1/4 cup melted coconut oil; 1 1/2 quarts chocolate ice cream (dairy-free or regular), slightly softened; 1 1/2 quarts vanilla ice cream (dairy-free or regular), slightly softened; 2 cups fresh strawberries, hulled and sliced; 1/4 cup strawberry jam (optional, for swirl); 1/2 cup vegan chocolate chips (or regular); 2 tablespoons coconut cream; Extra strawberries and chocolate shavings for topping

A dreamy no-bake dessert layered with rich chocolate, fresh strawberries, and creamy vanilla – this indulgent yet refreshing ice cream cake is one of my go-to treats for summer celebrations, birthdays, or when I simply want something sweet and impressive without turning on the oven.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups chocolate cookie crumbs (gluten-free if desired)

1/4 cup melted coconut oil

1 1/2 quarts chocolate ice cream (dairy-free or regular), slightly softened

1 1/2 quarts vanilla ice cream (dairy-free or regular), slightly softened

2 cups fresh strawberries, hulled and sliced

1/4 cup strawberry jam (optional, for swirl)

1/2 cup vegan chocolate chips (or regular)

2 tablespoons coconut cream

Extra strawberries and chocolate shavings for topping

Directions

I start by lining the bottom of a 9-inch springform pan with parchment paper.

Then, I mix the chocolate cookie crumbs with melted coconut oil until evenly combined. I press this mixture into the pan to form the crust and freeze it for 15 minutes.

Next, I spread the softened chocolate ice cream over the crust, smoothing the top, and return it to the freezer for 20–30 minutes until it firms up.

I layer the sliced strawberries on top of the chocolate ice cream and gently swirl in some strawberry jam if I’m using it.

Then, I spread the vanilla ice cream over the strawberry layer and smooth it out. I freeze the cake for at least 4 hours, or overnight, so everything sets perfectly.

Before serving, I melt the chocolate chips with coconut cream until smooth and drizzle it over the frozen cake.

Finally, I garnish the top with fresh strawberries and chocolate shavings. I let it sit for 5–10 minutes at room temperature before slicing.

Servings and timing

This recipe makes 12 slices.

Prep Time: 20 minutes

Cook Time: 0 minutes

Total Time: 4 hours 20 minutes (including freezing)

Calories per serving: 365 kcal

Variations

I sometimes use raspberry jam and raspberries instead of strawberries for a slightly tangier twist.

For a nutty variation, I sprinkle crushed almonds or hazelnuts between the layers.

A cookies-and-cream version with crushed sandwich cookies instead of plain crumbs works great too.

If I want extra richness, I swirl peanut butter or almond butter into the ice cream layers.

I also enjoy using chocolate mint or coffee ice cream as alternatives for a more grown-up flavor profile.

Storage/Reheating

I keep this ice cream cake in the freezer, tightly covered with foil or in an airtight container. It stays fresh for up to 1 week.
To serve again, I just let it sit at room temperature for about 10 minutes to soften slightly—no reheating needed.

FAQs

How do I prevent the layers from mixing when assembling?

I always make sure each layer is firm before adding the next. Freezing each layer individually helps keep the layers distinct and beautiful.

Can I make this ahead of time?

Yes, I usually prepare it a day in advance and let it set overnight in the freezer. It holds up well and actually tastes better when fully frozen.

What’s the best way to slice the cake?

I use a sharp knife dipped in hot water and wipe it between cuts. This makes slicing through the frozen layers much easier and neater.

Can I make this cake completely vegan?

Absolutely. I use dairy-free ice cream, vegan chocolate chips, and a plant-based crust to keep it entirely vegan.

Do I need a springform pan?

I prefer using a springform pan because it makes removing the cake much easier, but a deep 9-inch cake pan lined with parchment also works in a pinch.

Conclusion

This Decadent Strawberry Chocolate Fantasy Ice Cream Cake is one of my favorite make-ahead desserts for summer gatherings or festive occasions. It’s incredibly easy to customize and never fails to impress. Whether I’m looking for a vegan, gluten-free option or just want a cool, layered treat, this no-bake ice cream cake always hits the spot.

Recipe:

Decadent Strawberry Chocolate Fantasy Ice Cream Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Sophia
Total Time: 4 hours 20 minutes
Yield: 12 slices
Diet: Vegan

Print Recipe

Pin Recipe

Description

A decadent no-bake ice cream cake layered with rich chocolate ice cream, fresh strawberries, and creamy vanilla, finished with a silky chocolate ganache and topped with berries and chocolate shavings. Perfect for summer parties or festive occasions.