Scroll down to content

Ice cream cake choco-strawberries

Preparation25 minutes
Quantity10 portions
Rest15 minutes
Freezing5 hours


  • 1 liter (4 cups) vanilla ice cream
  • 225 g (1/2 lb) strawberries -cut in half
For strawberry filling :
  • 250 ml (1 cup) strawberry jam
  • 225 g (1/2 lb) cut strawberries in four
For chocolate mousse:
  • 120 g (about 1/4 of a lb) Freddo dark chocolate waffers
  • 30 ml (2 tbsp) butter
  • 250 ml (1 cup) 35% whipping cream
  • 4 egg yolks
  • 60 ml (1/4 cup) sugar


  1. In a bowl, mix the ingredients of the strawberry filling.
  2. Line a bread pan with plastic wrap. Divide the ice cream into an even layer in the mold, then place in the freezer for 30 minutes.
  3. Pour the strawberry filling into the mold and equalize the surface. Place again in the freezer for 45 minutes to 1 hour.
  4. In a water bath, melt the chocolate waffers with the butter.
  5. In a second bowl, whisk the cream using the electric mixer until firm picks are obtained.
  6. Using the electric mixer, whisk the egg yolks with the sugar in a third bowl, until the preparation turns white.
  7. In the bowl containing the egg yolk preparation, add the melted chocolate preparation and stir.
  8. Stir in the whipped cream, gently folding the preparation with a spatula, until a homogeneous preparation is obtained.
  9. Pour the chocolate mousse into the mold and equalize the surface. Place in the freezer for 4 to 6 hours.
  10. Remove the iced cake from the freezer 10 minutes before serving.
  11. Unmold the cake by turning it over to a serving plate. Top with strawberries.