Description
Indulge in a nostalgic frozen masterpiece that captures the essence of childhood summers. This elegant ice cream cake features layers of creamy vanilla and vibrant strawberry ice cream resting on a buttery cookie crust. Topped with a delightful, crunchy strawberry-cookie crumble, this dessert is the perfect centerpiece for celebrations or quiet afternoon treats. It is an approachable, freezer-friendly delight that promises a sophisticated balance of smooth textures and fruity, crunchy bites that will impress guests of all ages.
Ingredients
25 vanilla sandwich cookies, finely crushed (for topping)
4 tablespoons unsalted butter, melted (for topping)
1 package (3 oz.) strawberry gelatin
25 vanilla sandwich cookies, finely crushed (for base)
4 tablespoons unsalted butter, melted (for base)
1 quart vanilla ice cream, softened
1 quart strawberry ice cream, softened
Instructions
Prepare the strawberry crumb topping by mixing 25 crushed cookies, 4 tablespoons melted butter, and the strawberry gelatin in a bowl until combined; set aside.
Prepare the base by mixing the second batch of 25 crushed cookies with 4 tablespoons melted butter and press firmly into the bottom of a springform pan.
Place the base in the freezer for 15 minutes to firm up.
Spread softened vanilla ice cream over the chilled base in an even layer; freeze for 30 minutes.
Spread softened strawberry ice cream over the vanilla layer and smooth the top.
Sprinkle the reserved strawberry crumb topping generously over the top of the cake.
Cover and freeze for at least 6 hours or overnight before slicing and serving.
Notes
Ensure ice cream is softened just enough to spread but not melted to maintain structure. You can store this cake in the freezer for up to one week if well-wrapped. For cleaner slices, run your knife under hot water before cutting.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 32g
- Sodium: 160mg
- Fat: 16g
- Saturated Fat: 9g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg