Chocolate strawberry ice cream cake

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350 degrees Fahrenheit. Butter 9-inch cake rounds. Dust with flour and tap out the excess.

Step 2

Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.

Step 3

Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes.

Step 4

Bake for 30-35 minutes in a 350 degree oven until a toothpick inserted into the center comes out clean.

Step 5

In a large bowl, stir to combine sweetened condensed milk, vanilla, and salt.

Step 6

In a large bowl using a hand mixer, or in the bowl of a stand mixer fitted with the whisk attachment, beat heavy cream until stiff peaks form.

Step 7

Gradually fold whipped cream into sweetened condensed milk. Divide mixture into 2 bowls.

Step 8

Make strawberry mixture: in a small food processor, combine strawberries and sugar and process until smooth. Fold strawberry mixture into one of the bowls with the whipped cream mixture.

Step 9

When cake is cooled, transfer to prepared springform pan. Top with strawberry mixture, and smooth top with spatula.

Step 10

Freeze 2 hours, then top strawberry layer with vanilla layer, then smooth top again. Freeze 2 hours more.

Step 11

Remove frozen ice cream cake from springform and frost completely with whipped cream. Dust with cocoa powder and add strawberries for garnish.