Triple-Layered Ice Cream Cake with Chocolate Shell

Celebrate any occasion with a stunning Triple-Layered Ice Cream Cake, enveloped in a silky chocolate shell, offering a refreshing and unforgettable dessert experience. This cake layers the delightful flavors of mixed berries, chocolate, and white chocolate ice cream, all set in a flexible silicone mold for easy crafting and unmolding. It’s a versatile dessert that brings the joy of ice cream into an elegant cake form, perfect for any celebration or as a memorable end to a special meal.

Why You’ll Love This: This ice cream cake transcends the ordinary with its triad of flavors and mesmerizing chocolate coating. It’s a no-bake delight that’s as fun to make as it is to eat, requiring minimal effort for a showstopping result. The combination of tangy berries with the richness of chocolate and the creamy sweetness of white chocolate makes every slice a layered journey of flavors. The coconut oil-infused chocolate shell adds a satisfying snap that complements the soft, creamy interior.

Perfect Occasion: Whether it’s a birthday, anniversary, holiday gathering, or simply a hot summer day, this Triple-Layered Ice Cream Cake is a fantastic choice. It offers a sophisticated twist on traditional ice cream, making it suitable for any event where you want to impress and refresh your guests with something uniquely delightful.

Decoration Tips: Before the chocolate shell sets, sprinkle on some edible decorations like chopped nuts, colorful sprinkles, or freeze-dried berries for a festive touch. A drizzle of white chocolate or caramel sauce can add extra flair and flavor. For a more elegant presentation, garnish with fresh berries or mint leaves just before serving.


  • 1.5 kg of ice cream (mixed berries, chocolate, and white chocolate flavors)

For the Chocolate Shell:

  • 2.6 oz (75g) finely chopped semisweet chocolate
  • 1.7 oz (50g) coconut oil


  1. In a silicone mold between 18 and 20cm in diameter, layer one flavor of ice cream at a time, smoothing each layer flat. Freeze for at least 3 hours.
  2. To unmold, briefly dip the bottom of the mold in warm water and invert onto a serving plate. Return to the freezer while preparing the chocolate shell.
  3. For the chocolate shell, heat the coconut oil in a small saucepan until just boiling, then remove from heat and add the chopped chocolate. Stir until melted and smooth. Let the mixture cool completely; it will remain liquid.
  4. Pour the cooled chocolate mixture over the frozen cake, ensuring it’s completely covered. The shell will harden quickly due to the cold ice cream.

Enjoy this Triple-Layered Ice Cream Cake with its crisp chocolate shell, a perfect dessert that combines elegance with the pure joy of ice cream. Enjoy!

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