Ice Cream Cake Delight (Print Version)
# Ingredients:
→ Base and Layers
01 -
2 cups heavy cream
02 -
½ cup powdered sugar
03 -
2 teaspoons vanilla extract
04 -
18-20 graham crackers
05 -
2-3 pints vanilla ice cream
→ Fillings and Toppings
06 -
1 cup strawberry jam
07 -
2 cups sliced fresh strawberries
08 -
Whipped cream, for serving
09 -
Fresh strawberries, for serving
# Instructions:
01 -
Line a 9-inch square baking pan with parchment paper, leaving some overhang for easy removal.
02 -
In a large bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
03 -
Arrange a layer of graham crackers in the bottom of the pan. Spread half of the vanilla ice cream over the crackers.
04 -
Add half of the whipped cream, swirling in half of the strawberry jam and half of the sliced strawberries.
05 -
Repeat with another layer of graham crackers, followed by the remaining ice cream and whipped cream. Swirl in the remaining jam and scatter more strawberries on top.
06 -
Cover the cake with plastic wrap and freeze for at least 4 hours, or until firm. Remove from the freezer and lift the cake out using the parchment paper.
07 -
Let the cake sit for 5 minutes before slicing. Top with whipped cream and fresh strawberries just before serving.
# Notes:
01 -
Lining the pan with parchment paper helps you lift the cake out easily without breaking.
02 -
Whipping cream to soft peaks ensures a light texture that layers well.
03 -
Soften ice cream slightly for easier spreading without damaging the graham crackers.
04 -
Swirl jam gently for a marbled effect without mixing flavors too much.
05 -
Allow the cake to freeze fully so the layers stay intact when slicing.
06 -
Warm your knife under hot water for cleaner slicing through frozen layers.