Ice Cream Cake with Berries and Chocolate Chip Cookies

Votes: 1

Time: 5 o'clock.
Complexity: easily
Servings: 8 - 10

Nutritional value per serving:

Calories 307, total fat 21 G., saturated fats 13 G., proteins 3 G., carbohydrates 27 G., fiber 1 G., cholesterol 75 mg, sodium 89 mg, sugar 11 G.

To make this luxurious summer cake, fresh berries are blended with sugar and bourbon, layered on chocolate chip cookies, then topped with strawberry and vanilla ice cream, and topped with whipped cream. For a more vibrant flavor and a striking cut, use a mix of berries in different colors, such as strawberries, blueberries, and raspberries.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Ice cream cake

8-10 chocolate chip cookies
1.5 cups of mixed fresh berries
1 tbsp. granulated sugar
1 tbsp bourbon
4 cups (1 liter) strawberry ice cream, softened
4 cups (1 liter) vanilla ice cream, softened
Unsalted butter, to grease the pan

Vanilla whipped cream

2 cups heavy cream
2 tablespoons powdered sugar
0.5 tsp natural vanilla extract
Chocolate sauce to drizzle

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: shortbread cookies, strawberry ice cream, cream, bourbon

Cooking the dish according to the recipe:

Grease a 9-inch springform pan with butter and line the bottom with a circle of parchment paper. Place the cookies in the bottom of the pan. Combine the berries with the sugar and bourbon in a medium bowl, then arrange them on top of the cookies.
Spoon strawberry and vanilla ice cream onto the berry layer, alternating and pressing firmly to create a marbled or checkered pattern. Use an offset spatula to smooth the surface.

Cover with plastic wrap and place in the freezer until the ice cream is completely set, 2 to 2.5 hours.
Remove the film from the cake, run a knife around the edge, then open the lock and remove the ring from the pan. Invert the cake onto a piece of film and remove the bottom of the pan and parchment. Place a plate on the cake and invert it again.
Vanilla whipped cream:

Combine the heavy cream, powdered sugar, and vanilla extract in a large bowl and beat with a mixer until soft peaks form. You'll have enough frosting to cover the top and sides of the cake, and you can pipe more frosting if needed.

Frost the top and sides of the cake with whipped cream and drizzle with chocolate sauce. If the cake becomes too soft, return it to the freezer for a few minutes. Freeze for another 1.5-2 hours or overnight.
Let the cake stand at room temperature for 20 minutes before serving.