Looking for a refreshing and creamy dessert that’s easy to prepare? This easy ice cream cake with three flavors combines strawberries, chocolate, and whipped cream into a frozen dessert that’s perfect for birthdays, summer gatherings, and family celebrations.
The layered texture of this delicious ice cream cake creates a rich and irresistible combination of flavors, where each spoonful delivers a perfect balance between creamy sweetness and fruity freshness. The three separate layers give the cake a stunning presentation, while keeping the preparation surprisingly simple.
If you’re looking for something sweet and full of flavor for a special occasion, you have to try these simple yet delicious desserts: Portuguese Vermicelli Pudding, Mixed Berry Pavlova or Portuguese Creamy Biscuit Dessert.
Ingredients for Easy Ice Cream Cake with 3 Flavors
Here you'll find all the ingredients needed to make this recipe:
- Strawberries - They create the fruit layer of the cake.
- Condensed milk - Adds flavor and creaminess.
- Unflavored gelatin sheets - They act as a gelling agent.
- Heavy whipping cream - Provides the airy, light, and creamy texture.
- Powdered sugar - To sweeten and stabilize whipped cream.
- Granulated sugar - Enhances the natural sweetness of the strawberries.
- Chocolate powder - Add chocolate flavor to one of the layers.
- Chocolate chips - Provide texture and chocolate chunks to the top layer of the cake.
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
How to Make Easy Ice Cream Cake with 3 Flavors
Step 1: Remove the stems from the strawberries.
Wash them well, and cut them into small pieces. Transfer the strawberries to a saucepan, add the sugar and a few drops of water, and stir gently to combine.
Cook over low heat for about 10 minutes, stirring occasionally, until the strawberries soften and release their juices.
Step 2: Meanwhile, soak the gelatin sheets in cold water for about 5 minutes, or until softened.
Step 3: Drain the gelatin sheets well and remove the pan from the heat. Add them to the pan and stir until completely dissolved. Blend with an immersion blender until the mixture is smooth, creamy, and completely homogeneous. Set aside and allow it to cool completely.
Step 4: Soak the remaining gelatin sheets in cold water for about 5 minutes, or until softened.
Step 5: Whip the cream with three tablespoons of powdered sugar until stiff peaks form.
Gently fold in the condensed milk using a spatula, mixing carefully until the mixture is smooth and fully combined.
Step 6: Soak the gelatin sheets and drain them well. Place them in a microwave-safe bowl and heat for 15 to 20 seconds, until melted. Remove from the microwave and stir until completely dissolved. Immediately incorporate the gelatin into the whipping cream mixture, mixing well to combine evenly.
Step 7: Divide the cream evenly into three portions. To the first portion, gently fold in the strawberry cream. To the second, add the chocolate chips, and to the third, mix in the chocolate powder. Carefully fold each mixture with a spatula until fully combined.
Step 8: Grease the ring of a round springform (23 x 7 cm (9 x 2 3/4 inch)) pan with butter, then line it with parchment paper (only the sides of the ring).
Step 9: Pour the chocolate cream into the base of the pan and spread it out evenly. Carefully spread the strawberry cream on top. Freeze for 30 minutes.
Step 10: Remove from the freezer and gently pour the whipped cream mixed with chocolate chips over the strawberry layer. Return the cake to the freezer and freeze until completely firm.
Step 11: Remove the cake from the freezer, unmold it, and garnish the top with fresh strawberry slices before serving.
Tips for Easy Ice Cream Cake with 3 Flavors
• When mixing the ingredients, avoid overmixing to maintain a light and airy texture.
• Use a high-quality chocolate powder and chocolate chips to improve the flavor and texture.
• To easily unmold, run a warm knife around the edge of the springform pan before releasing the cake.
FAQs
What is ice cream cake with three flavors?
It's a frozen dessert made with layers of cream flavored with strawberries, chocolate powder, and chocolate chips. The cake is chilled in the freezer until firm.
How long does the cake last in the freezer?
You can store the cake for 4 to 5 days in an airtight container in the freezer.
Can I use fresh or frozen strawberries?
Fresh strawberries provide the best flavor and texture, but frozen strawberries can also work (as long as they are well drained).
Is this a no-bake dessert?
Yes. This recipe does not require baking in the oven.
You May Also Like
- White chocolate Panna Cotta with Strawberry Sauce
- Strawberry jam
- Cinnamon roll cake filled with strawberry cream
- Homemade strawberry cream cake
- Strawberry ice cream
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Easy Ice Cream Cake with 3 Flavors
Looking for a refreshing and creamy dessert that’s easy to prepare? This easy ice cream cake with three flavors combines strawberries, chocolate, and whipped cream into a frozen dessert that’s perfect for birthdays, summer gatherings, and family celebrations.
5.00 from 1 reviews
- 300 grams (10 1/2 ounces) strawberries
- 397 grams (14 ounces) condensed milk
- 8 unflavored gelatin sheets
- 600 ml (1 1/4 pint (591 ml)) heavy whipping cream
- 3 tablespoons powdered sugar to beat the cream
- 3 tablespoons granulated sugar
- 3 tablespoons chocolate powder
- 50 grams (1 3/4 ounces) chocolate chips
- Remove the stems from the strawberries. Wash them well, and cut them into small pieces. Transfer the strawberries to a saucepan, add the sugar and a few drops of water, and stir gently to combine. Cook over low heat for about 10 minutes, stirring occasionally, until the strawberries soften and release their juices.
- Meanwhile, soak the gelatin sheets in cold water for about 5 minutes, or until softened.
- Drain the gelatin sheets well and remove the pan from the heat. Add them to the pan and stir until completely dissolved. Blend with an immersion blender until the mixture is smooth, creamy, and completely homogeneous. Set aside and allow it to cool completely.
- Soak the remaining gelatin sheets in cold water for about 5 minutes, or until softened.
- Whip the cream with three tablespoons of powdered sugar until stiff peaks form. Gently fold in the condensed milk using a spatula, mixing carefully until the mixture is smooth and fully combined.
- Soak the gelatin sheets and drain them well. Place them in a microwave-safe bowl and heat for 15 to 20 seconds, until melted. Remove from the microwave and stir until completely dissolved. Immediately incorporate the gelatin into the whipping cream mixture, mixing well to combine evenly.
- Divide the cream evenly into three portions. To the first portion, gently fold in the strawberry cream. To the second, add the chocolate chips, and to the third, mix in the chocolate powder. Carefully fold each mixture with a spatula until fully combined.
- Grease the ring of a round springform (23 x 7 cm (9 x 2 3/4 inch)) pan with butter, then line it with parchment paper (only the sides of the ring).
- Pour the chocolate cream into the base of the pan and spread it out evenly. Carefully spread the strawberry cream on top. Freeze for 30 minutes.
- Remove from the freezer and gently pour the whipped cream mixed with chocolate chips over the strawberry layer. Return the cake to the freezer and freeze until completely firm.
- Remove the cake from the freezer, unmold it, and garnish the top with fresh strawberry slices before serving.
