3-ingredient strawberries and cream ice cream cake

Name: 3-ingredient strawberries and cream ice cream cake
Prep time: 600 s
Total time: 600 s
Yield: 6 Servings
Ingredients: 450 g strawberry ice cream; 200 ml heavy cream; 100 g amaretti cookies; strawberries for serving

Based on 5 ratings

Difficulty

Easy 👌

min.

Preparation

min.

Baking

360

min.

Resting

Ingredients

Servings:-6+

450 g	strawberry ice cream
200 ml	heavy cream
100 g	amaretti cookies
	strawberries for serving

Metric

Imperial

How-To Videos

Utensils

plastic wrap
bowl
springform cake pan
hand mixer with beaters
plastic bag
rolling pin
ice cream scoop
rubber spatula
cutting board
knife

Nutrition per serving

Cal
254

Protein
4g

Fat
16g

Carb
23g

Step 1/2

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.

450 g strawberry ice cream
200 ml heavy cream
100 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

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!

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!