Creamy Ice Cream Cakes Recipe Perfect for Fresh Berry and Chocolate Lovers
A luscious layered ice cream cake combining creamy whipped ice cream, fresh berries, and silky chocolate ganache, perfect for celebrations and easy to make.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 3 hours 10 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 cups heavy cream (cold, for whipping)
- 1 cup whole milk (cold)
- 3/4 cup granulated sugar
- 1 tbsp pure vanilla extract
- Pinch of salt
- 2 cups mixed fresh berries (strawberries, blueberries, raspberries)
- 2 tbsp honey or maple syrup (adjust sweetness to taste)
- 1 tsp lemon juice
- 6 oz bittersweet chocolate (chopped, 60% cocoa recommended)
- 1/2 cup heavy cream
- 1 tbsp unsalted butter (room temperature)
- Optional: crushed cookie crumbs or graham crackers for a crunchy base
- Optional: fresh mint leaves for garnish
Instructions
- Prepare the fresh berry layer: In a medium bowl, combine mixed fresh berries, honey or maple syrup, and lemon juice. Gently toss to coat and let sit for 15 minutes to macerate. For a smoother layer, press berries through a fine mesh sieve to create a sauce. Set aside.
- Make the chocolate ganache: Heat 1/2 cup heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and pour over chopped bittersweet chocolate in a heatproof bowl. Let sit for 2 minutes, then stir gently until smooth. Stir in butter until glossy. Cool slightly.
- Whip the cream: In a large mixing bowl, combine cold heavy cream, whole milk, sugar, vanilla extract, and salt. Using an electric mixer, whip until soft peaks form, being careful not to overwhip.
- Assemble the cake – first layer: Line a 9-inch springform pan with parchment paper. Spread half of the whipped ice cream mixture evenly in the pan. Smooth the surface and freeze for 20 minutes to set slightly.
- Add berry layer: Spoon the macerated berries or sauce evenly over the semi-frozen ice cream layer. Freeze for 15 minutes to firm up.
- Second ice cream layer: Spread the remaining whipped ice cream over the berry layer. Smooth the top and freeze for 30 minutes.
- Chocolate ganache layer: Pour the cooled chocolate ganache over the frozen ice cream layer. Spread gently to cover the entire top. Return to freezer and chill for at least 2 hours or overnight.
- Unmold and serve: Remove the cake from the freezer and let sit at room temperature for 5-10 minutes to soften slightly. Carefully release the springform pan. Garnish with extra fresh berries and mint leaves if desired.
Notes
Keep mixing bowl and beaters chilled for fluffier whipped cream. Freeze each layer before adding the next to maintain clean layers. Warm ganache slightly if too thick to spread. Use cold or room temperature berries and drain excess liquid to prevent melting. A springform pan is best for easy unmolding.
Nutrition
- Serving Size: 1 slice (1/8 of cake
- Calories: 280
- Fat: 18
- Carbohydrates: 25
- Protein: 4
Keywords: ice cream cake, fresh berries, chocolate ganache, creamy dessert, layered cake, easy dessert, summer dessert, berry dessert