Strawberry Ice Cream Cake with Chocolate Chip Cookies

Votes: 2

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

Nutritional value per serving:

Calories 583, total fat 39 G., saturated fats 23 G., proteins 7 G., carbohydrates 55 G., fiber 2 G., cholesterol 123 mg, sodium 257 mg, sugar 28 G.

Enjoy the luxurious combination of strawberries and chocolate in this wonderful summer dessert. The cake features two types of ice cream—strawberry and chocolate chip—stacked on a layer of fresh strawberries on a chocolate cookie crust, topped with whipped cream and garnished with crushed cookies.

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:

Cookie crust

6 tablespoons unsalted butter, melted, plus extra for greasing the pan
250 g crushed chocolate wafer cookies

Ice cream cake

1.5 cups chopped strawberries
2 tbsp. granulated sugar
4 cups (1 liter) cookie ice cream, softened
4 cups (1 liter) strawberry ice cream, softened

Vanilla whipped cream

2 cups heavy cream
2 tablespoons powdered sugar
0.5 tsp vanilla extract
1/4 cup crushed chocolate wafer cookies

Ingredient Substitution Suggestions

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Recipes with similar ingredients: vanilla ice cream, wafer cookies, strawberry

Cooking the dish according to the recipe:

Preheat oven to 175°C. Grease a 22cm springform pan with butter and line the bottom with parchment paper.
Cookie crust:

In a medium bowl, combine melted butter with crushed wafer cookies. Pour the mixture into the prepared pan and press evenly into the bottom and up the sides. Bake for 10 minutes, then let cool completely before using.

Ice cream cake:

Combine strawberries and sugar in a medium bowl, then spread the berries in an even layer over the cookie crust. ice cream with cookies and strawberry ice cream onto the berry layer, pressing firmly and alternating the scoops to create a marbled or checkered effect.
Smooth the surface with an offset spatula. Cover with plastic wrap and freeze until completely set, 2-2.5 hours.
Remove the ring from the pan by running a knife around the edge to loosen it from the sides of the pan. Invert the cake onto a piece of plastic wrap and peel off the bottom of the pan and parchment. Place a plate on the bottom of the cake and invert it again.
Whipped cream:

Combine heavy cream, powdered sugar, and vanilla extract in a large bowl and beat with a mixer until soft peaks form. You'll have enough cream to cover the top and sides of the cake and decorate it if desired.
Cover the top and sides of the cake with whipped cream and sprinkle with wafer cookies. If the cake starts to soften, place it in the freezer for a few minutes.
Freeze the cake for another 1.5-2 hours or overnight. Let the cake sit at room temperature for about 20 minutes before serving.