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Chocolate Berry Ice Cream Cake

Source: Everyday Food: A Martha Stewart Magazine
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Course: Dessert
Cuisine: American
Prep Time: 45 minutes
Cook Time: 15 minutes
Freeze: 3 hours
Servings: 8 servings
Calories: 315kcal
Author: Megan Porta


  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup flour
  • 1/2 cup sugar
  • 1/2 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1/4 tsp. coarse salt
  • 1 large egg yolk
  • 1/4 cup buttermilk
  • 1 tbsp. vegetable oil
  • 1/2 tsp. vanilla extract
  • 1 cup fresh blackberries
  • 1 pint vanilla ice cream softened
  • 1 pint raspberry sorbet softened


  • Preheat oven to 350 degrees F. Lightly coat an 8-inch springform pan with cooking spray. In a large bowl, whisk together cocoa powder, flour, sugar, baking soda, baking powder and salt. Whisk in egg yolk, buttermilk, 1/4 cup warm water, oil and vanilla. Pour batter into pan and bake until cake pulls away from sides and a toothpick inserted in center comes out clean, about 15 minutes. Let cool completely in pan on a wire rack, 1 1/2 hours.
  • Place blackberries in a medium bowl and lightly mash with a fork. Stir in vanilla ice cream. Working quickly, spread ice cream mixture in an even layer over cooled cake with a small offset or rubber spatula. Freeze until ice cream is very firm, 2 hours. In a small bowl, stir sorbet until spreadable. Spread in an even layer over ice cream and freeze until set, 1 hour (or, covered, up to 1 week).


Calories: 315kcal | Carbohydrates: 52g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 50mg | Sodium: 257mg | Potassium: 206mg | Fiber: 4g | Sugar: 38g | Vitamin A: 331IU | Vitamin C: 4mg | Calcium: 105mg | Iron: 1mg
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