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3-ingredient strawberries and cream ice cream cake

3-ingredient strawberries and cream ice cream cake

Based on 7 ratings
In app
Difficulty
Easy 👌
Preparation
10 min
Baking
0 min
Resting
360 min

Ingredients

2Servings
150 g
strawberry ice cream
66⅔ g
heavy cream
66⅔ g
amaretti cookies
16⅔ g
strawberries (for garnish)

Utensils

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

How-To Videos

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how-to-whip-cream

How to whip cream

Nutrition per serving

Cal254
Fat16 g
Protein4 g
Carb23 g
  • Step 1/ 2

    Set ice cream out to soften. Place the springform pan in the freezer for a few minutes. Meanwhile, whip the cream until stiff peaks form. Place the amaretti biscuits in a resealable freezer bag and crumble with a rolling pin and set aside. Line the springform pan with cling film, leaving the film slightly overhanging the edge.
    • 150 g strawberry ice cream
    • 66⅔ g heavy cream
    • g amaretti cookie
    • plastic wrap
    • bowl
    • springform pan
    • hand mixer with beaters
    • plastic wrap
    • rolling pin

    Set ice cream out to soften. Place the springform pan in the freezer for a few minutes. Meanwhile, whip the cream until stiff peaks form. Place the amaretti biscuits in a resealable freezer bag and crumble with a rolling pin and set aside. Line the springform pan with cling film, leaving the film slightly overhanging the edge.

  • Step 2/ 2

    Press 1/3 of the crumbled amaretti onto the bottom of the tin. Spread half of the soft strawberry ice cream on the biscuit base and sprinkle with another 1/3 of the amaretti biscuits. Mix the remaining ice cream with whipped cream and spread the mixture over the amaretti biscuits until the mould is filled. Sprinkle with the remaining amaretti biscuits. Cover with the excess cling film and leave in the freezer for about 6 hours or overnight. To serve, remove the ice cream cake from the mould, remove the cling film and cut into pieces. Serve with fresh strawberries. Enjoy!
    • 16⅔ g strawberries (for garnish)
    • ice cream scoop
    • rubber spatula
    • cutting board
    • knife

    Press 1/3 of the crumbled amaretti onto the bottom of the tin. Spread half of the soft strawberry ice cream on the biscuit base and sprinkle with another 1/3 of the amaretti biscuits. Mix the remaining ice cream with whipped cream and spread the mixture over the amaretti biscuits until the mould is filled. Sprinkle with the remaining amaretti biscuits. Cover with the excess cling film and leave in the freezer for about 6 hours or overnight. To serve, remove the ice cream cake from the mould, remove the cling film and cut into pieces. Serve with fresh strawberries. Enjoy!

  • Enjoy your meal!

    3-ingredient strawberries and cream ice cream cake

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