Easy No-Bake Chocolate Strawberry Ice Cream Cake for Summer
Ice Cream Cake
Layered no-bake ice cream cake with chocolate crust and fresh strawberries—perfect for warm nights.
This ice-cream cake is my go-to showstopper when friends come over in summer — creamy, nostalgic and surprisingly simple. A crunchy chocolate cookie crust gives a little contrast to silky layers of strawberry and vanilla ice cream, and a quick chocolate ganache makes it feel celebratory without any fuss.
I love how forgiving this recipe is: you can use good-quality pints from the freezer or homemade ice cream, swap flavors, and decorate however you like. Make it a day ahead, let it firm up in the freezer, then pull it out to slice and watch everyone smile.
Nutrition (per serving)
Directions
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1
Line a 9-inch springform pan with plastic wrap or parchment, leaving an overhang to help unmold later.
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2
Make the crust: mix crushed cookies, melted butter and a pinch of salt until evenly moistened. Press the mixture into the bottom (and slightly up the sides) of the pan. Smooth with the back of a spoon. Chill in the freezer for 10 minutes; optionally bake at 350°F for 8–10 minutes for a firmer crust, then cool.
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3
Prepare the strawberry layer: stir the softened strawberry ice cream with the warmed strawberry jam and half the sliced strawberries (reserve some berries for decoration). Spread evenly over the chilled crust, pressing gently. Smooth the top, cover, and freeze until firm, about 1–2 hours.
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4
Add the vanilla layer: fold the vanilla extract into the softened vanilla ice cream if using, then spread over the firm strawberry layer. Smooth the top, cover tightly, and freeze until very firm, at least 4 hours or overnight for best slicing.
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5
Make the ganache when the cake is solid: heat the heavy cream until just simmering, pour over the chopped chocolate, let sit 1 minute, then stir until glossy and smooth. Cool slightly so it thickens but is still pourable.
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6
Unmold the cake onto a serving plate while still very cold. Pour the ganache over the top, letting it drip down the sides. Quickly arrange reserved strawberries and chocolate shavings on top. Return to the freezer 15–30 minutes to set the ganache.
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7
To serve, let the cake sit at room temperature 5–8 minutes for easier slicing. Use a sharp knife warmed under hot water and wiped dry between slices for clean pieces. Keep any leftovers well wrapped in the freezer.
Ingredients
- Chocolate sandwich cookies (crushed):2 1/2 cups
- Unsalted butter, melted:6 tbsp
- Strawberry ice cream, softened:2 pints
- Vanilla ice cream, softened:2 pints
- Fresh strawberries, sliced:1 1/2 cups
- Strawberry jam or preserves:1/4 cup
- Semisweet chocolate, chopped:6 oz
- Heavy cream:1/2 cup
- Powdered sugar (optional, for berries):1 tbsp
- Vanilla extract (optional):1 tsp
- Pinch of salt:1 pinch
- Extra strawberries or chocolate shavings (for decoration):as needed pieces
Tips & Notes
- Soften ice cream just until spreadable — too soft and layers will mix, too hard and they won't smooth evenly.
- Line the pan with plastic wrap for easy unmolding, and warm your knife under hot water between cuts for neat slices.
- Swap flavors: chocolate, mango, or coffee ice cream all work beautifully; adjust fruit or toppings to match.
- Make the cake a day ahead and let it firm overnight for the cleanest slices when serving.
