3-ingredient strawberries and cream ice cream cake

Step 1/2

• 150 g strawberry ice cream
• 66⅔ ml heavy cream
• 33⅓ g amaretti cookies

• plastic wrap
• bowl
• springform cake pan
• hand mixer with beaters
• plastic bag
• rolling pin

Set ice cream out to soften. Beat heavy cream to stiff peaks, but do not overbeat. Add amaretti cookies to a resealable freezer bag, crush with a rolling pin, and set aside. Line a springform cake pan with plastic wrap, letting some hang over all the edges.

Step 2/2

• strawberries for serving

• ice cream scoop
• rubber spatula
• cutting board
• knife

Put half of the softened ice cream in the bottom of the lined pan and sprinkle with half of the crushed amaretti cookies. Beat the remaining ice cream with the whipped cream and spread over the cookie layer, completely filling the pan. Top with the remaining amaretti cookies. Wrap the edges of the plastic wrap over the top and freeze for approx. 6 hours, or overnight. To serve, remove cake from the pan and the plastic wrap and slice. Serve with fresh strawberries and enjoy!

Enjoy your meal!