Lepp’s Strawberry Chocolate Ice Cream Cake
This cake is a delicious summer treat! Summery fruit, creamy ice cream, and decadent chocolate come together to form the perfect slice! It’s great for serving at your next family gathering or making for a birthday celebration. You can even customize it and top it with your favorite fresh fruit!
Lepp’s Strawberry Chocolate Ice Cream Cake
Ingredients
Base:
Farmer Brownie made in a Jelly Roll Pan, cut into a circle (see recipe below)
Ice Cream Layer:
6 half-pints of Lepp’s Strawberry Ice Cream
OR
6 cups vanilla ice cream blended with:
2–3 cups chopped strawberries
Topping:
2 cups heavy whipping cream
1/4 cup icing sugar
pinch of salt
Chocolate Sauce:
1/2 cup sugar
1 1/2 Tbsp cornstarch
1/2 cup water
1 tsp vanilla
3 Tbsp cocoa
pinch of salt
2 Tbsp butter
Instructions
Cake:
Place cling-wrap into a 9-inch springform pan. Place the farmer brownie base on the bottom.
Press your ice cream mixture on top of the base and top with cling wrap. Press and level until you have an even layer. Place in the freezer while you make your whipped cream topping.
Topping:
Place the whipping cream, icing sugar, and salt into a large bowl and whip together on high speed using an electric mixer.
Remove the cling wrap from the top of the cake and spread it onto the ice cream layer.
Freeze for at least two hours or overnight.
When ready to serve, remove from spring form pan, slice, and serve!
Chocolate Sauce: (make this right before serving the cake)
Mix the dry ingredients in a saucepan and stir in water.
Cook for 90 seconds on high. Stirring halfway through.
Incorporate the butter and cook for 30 more seconds, stirring halfway.
Remove from heat and stir in vanilla.
Top each individual slice with sauce as you serve so it won’t melt the whole cake.
Farmer Brownie Base
Ingredients
1 cup water
1 cup butter
1/3 cup cocoa
2 cups flour
2 cups sugar
1 teaspoon baking soda
½ teaspoon salt
2 eggs, beaten
½ cup buttermilk
1 teaspoon vanilla
Instructions
Preheat oven to 350 degrees.
Heat the butter, water and cocoa until the butter is melted and the ingredients are very hot. The mixture doesn’t need to come to a boil. This can be done in a saucepan on the stovetop or in the microwave.
Combine the flour, sugar, baking soda and salt; add to cocoa mixture. Stir in the buttermilk, vanilla and beaten eggs.
Mix by hand or at low speed with a hand mixer until smooth (do not overmix).
Pour into greased 10″ x 15″ cookie sheet and bake for 20-25 minutes, until a toothpick inserted in the center comes out clean.
Cut into circle shape matching the size of your spring form pan.
