She Strengthens

Summer’s Sweetest Showstopper: A Layered Ice Cream Cake

What’s more refreshing than a cool treat on a sweltering summer day? A towering ice cream cake, of course! We’re talking layers of creamy goodness, stacked high with fresh flavors and finished with a satisfying crunch. Get ready to impress your friends and family with this showstopping dessert.

The Perfect Trio: Fresh Strawberry, Vanilla Bean, and Roasted Pistachio

This recipe combines three unique flavors to create a truly unforgettable taste experience. Fresh strawberry ice cream brings a burst of sweetness, while vanilla bean adds a touch of sophistication. Meanwhile, roasted pistachio ice cream provides a delightful nutty flavor to round out the trio.

Game Plan: Freeze, Assemble, Repeat

To ensure a smooth assembly process, it’s essential to freeze each layer separately before adding the next. Simply soften each ice cream flavor as needed, rather than all at once. This will prevent a messy, melted mess and guarantee a beautiful, layered finish.

Easy as 1, 2, 3: A Simple Recipe for Success

With just five ingredients and 10 minutes of active prep time, this recipe is a breeze to execute. Plus, you can substitute store-bought ice cream if you’re short on time or not feeling up to making your own.

Ingredients:

• 1 tablespoon unsalted butter, melted
• 3/4 cup ground vanilla wafer cookies (about 20 cookies)
• 2 cups Fresh Strawberry Ice Cream, softened
• 2 cups Vanilla Bean Ice Cream, softened
• 2 cups Roasted Pistachio Ice Cream, softened

Assembly Required: A Step-by-Step Guide

1. Prepare the Loaf Pan: Coat a 9-by-5-inch loaf pan with melted butter and line it with plastic wrap, overlapping pieces as needed.
2. Crunchy Cookie Base: Mix the melted butter with ground cookies until they’re thoroughly moistened, then press the mixture evenly into the bottom of the loaf pan. Let set for at least 5 minutes.
3. Layer One: Fresh Strawberry: Evenly spread the strawberry ice cream on top of the cookie base and freeze until firm, at least 2 hours.
4. Layer Two: Vanilla Bean: Spread the vanilla ice cream on top of the strawberry layer and return the pan to the freezer until firm, at least 2 hours.
5. Layer Three: Roasted Pistachio: Top with the pistachio ice cream and cover with the plastic-wrap overhang. Freeze until firm, at least 4 hours.
6. Slice and Serve: Unwrap the ice cream cake, remove the plastic wrap, and slice into 1-inch slabs using a hot knife. Enjoy!