This triple-layer ice cream cake is a tropical-choco dream come true! With a crunchy chocolate cookie crust, creamy layers of chocolate, strawberry, and pineapple ice cream, and a luxurious ganache topping, it’s a refreshing showstopper that tastes as good as it looks. Perfect for birthdays, summer parties, or anytime you need a slice of frozen happiness!

---

🍰 Ingredients

For the Crust:

• 🍪 2 cups chocolate cookie crumbs (like Oreos, crushed with filling)

• 🧈 ½ cup melted butter

---

Ice Cream Layers:

• 🍫 1 pint chocolate ice cream, softened

• 🍓 1 pint strawberry ice cream, softened

• 🍍 1 pint pineapple ice cream (or vanilla ice cream mixed with ½ cup crushed pineapple, well drained)

---

Optional Fruit Swirl:

• 🍓 ½ cup strawberry jam

• 🍍 ½ cup crushed pineapple, drained

---

Toppings:

• 🍫 ½ cup chocolate ganache (made from equal parts cream and chocolate)

• 🍓🍍 Fresh strawberries & pineapple chunks

• 🍫 Chocolate shavings or curls

---

🍦 Instructions

1. Make the Crust

🔥 In a bowl, mix the cookie crumbs and melted butter until evenly combined.
Press into the bottom of a 9-inch springform pan.
Freeze for 15 minutes until firm.

---

2. Add the Ice Cream Layers

1. 🍫 Spread the softened chocolate ice cream evenly over the crust. Smooth the top.
   Freeze for 30 minutes.

2. 🍓 Spread the strawberry ice cream over the chocolate layer.
   If using, swirl in small spoonfuls of strawberry jam with a knife for a ripple effect.
   Freeze for another 30 minutes.

3. 🍍 For the top layer, either use pineapple ice cream or mix crushed pineapple into softened vanilla ice cream.
   Spread evenly on top and smooth the surface.
   Freeze the entire cake for at least 4 hours, preferably overnight, until completely set.

---

3. Decorate & Serve

• 🍫 Pour slightly cooled chocolate ganache over the top and let it drip over the edges.

• Garnish with fresh strawberries, pineapple chunks, and chocolate shavings.

• 🔪 To serve, dip a sharp knife in warm water, dry it off, then slice the cake cleanly.

---

⏱ Time Overview:

• Prep Time: 30 minutes

• Freeze Time: Minimum 5 hours (including layering)

• Total Time: ~6 hours or overnight

---

💡 Tips:

• Line the inside of the pan with acetate for clean edges when unmolding.

• Try other fruit combos: mango instead of pineapple or raspberry instead of strawberry!

• Store any leftovers in the freezer for up to 1 week (wrap well to avoid freezer burn).

---

💬 Final Thoughts

This Pineapple Strawberry Chocolate Ice Cream Cake is fruity, chocolatey, refreshing, and full of textures in every frozen bite. From the buttery crunch of the cookie base to the cool creamy layers and sweet swirls — it's everything you love about summer in one slice. 🌞🍰

Scoop, slice, and savor! 🍓🍫🍍