3-ingredient strawberries and cream ice cream cake

Step 1/2

• 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

• 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!