Strawberry Almond Ice Cream Cake
This cake combines strawberry ice cream with almond crunch and a buttery base, creating a flavorful, no-bake dessert.
Ingredients
- 1 ½ cups graham cracker crumbs
- ⅓ cup melted butter
- 2 cups strawberry ice cream softened
- 1 cup sliced almonds toasted
- 8 oz cream cheese softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- ½ cup whipped cream
Instructions
- Mix graham cracker crumbs and melted butter, then press into the bottom of a springform pan. Chill.
- Soften strawberry ice cream and layer it over the crust.
- Beat softened cream cheese, powdered sugar, and vanilla until smooth. Fold in whipped cream.
- Spread cream cheese mixture evenly over the ice cream layer.
- Top with toasted almonds and freeze for 4 hours.
- Serve chilled and watch it disappear.
Notes
Nutritional values (per serving):
- Calories: 320
- Total Fat: 21g
- Saturated Fat: 12g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 4g
Vitamins and minerals present (per serving):
- Vitamin A: 10%
- Vitamin C: 15%
- Calcium: 8%
- Iron: 4%
- Vitamin D: 7%
Any additional notes/tips to enhance the flavor for the recipe
- Add a sprinkle of extra toasted almonds for crunch.
- Top with fresh strawberries for some extra flair.
- Drizzle caramel or chocolate sauce for a luxurious touch.