The ultimate summer dessert! Layers of vanilla ice cream, strawberry ice cream and fresh strawberry sauce in a vanilla cookie crust. Impressive but easy recipe
Course: Cake, Dessert
Cuisine: American, No Bake
Keyword: ice cream, no-bake, strawberry, vanilla
Author: Trish | The In Fine Balance Food Blog
10" spring form pan
1 pintfresh strawberriesstemmed and halved or quartereed
2tablespoonsarrowroot powderor corn starch
Vanilla cookie crust
312gramsNilla waffer cookiers
1.5litersvanilla ice creamI used Breyers family classic
500mlsstrawberry ice creamI used Haagen Dazs
Make the strawberry sauce
In a medium sauce pan add 1 pint of cleaned, stemmed and halved strawberries and ⅓ cup of sugar. Bring to a simmer and simmer until strawberies are just softened. About 3 minutes. Using an immersion blender, puree until smooth right in th pot.
In a small bowl mix together 2 tablespoons of arrowroot powder and ¼ cup of cool water. Dissolve arrowroot completely. Pour into simmering strawberry sauce. Remove from heat just as it comes back to a simmer. Stir in vanilla and 1 tablespoon unsalted butter. Stir for a couple of minutes to be smooth. Set aside to cool.
Assemble the cake
In a food processor add the nilla crackers and pulse until finely and evenly ground into crumbs. Add ½ cup melted butter and pulse until combined. Mixture should stick together when you press it together with your hands.
Press into a 10" spring form pan. Press about ⅓ up the sides of the pan.
Spread half of the vanilla ice cream on top of the vanilla wafer crust. Drizzle ½ of strawberry sauce over top. Place strawberry slices around rim of cake pan. You can chill for 30 minutes at this point. Spread strawberry ice cream on top and then drizzle with remaining strawberry sauce. Chill if needed. Spread remaining vanilla ice cream. Then spread whipped topping over top of vanilla ice cream as final layer. The pan will now be full. Chill in the freezer - keep flat and level. Chill at least 8 hours, overnight is best.
Nutritional information is an estimate and will vary based on the brand and style of ice cream you use for your frozen dessert.I used a small pint container of strawberry ice cream. Mostly I wanted a vanilla cake with highlights of strawberry. Feel free to switch up the ice cream flavors.The quantities above fit perfectly into a 10-inch springform pan. You can modify the size of the cake but the needed quantities of ice cream will be different.