Holiday Berry Delight Ice-Cream Cake
This no-bake ice cream cake is a show-stopping dessert perfect for holiday celebrations! Layers of creamy ice cream, sweet-tart berries, and a crunchy cookie crust make this treat as festive as it is delicious.
Ingredients:
Crust:
2 cups crushed chocolate wafer cookies or graham crackers
1/2 cup unsalted butter, melted
Ice Cream Layers:
1 pint vanilla ice cream, softened
1 pint berry ice cream (like strawberry or raspberry), softened
1 pint mixed berry sorbet (or your favorite berry flavor), softened
Berry Filling:
1 cup mixed fresh or frozen berries (raspberries, blueberries, blackberries, strawberries)
2 tbsp granulated sugar
1 tbsp lemon juice
Toppings:
1 cup whipped cream
Fresh berries for garnish
Edible glitter or holiday sprinkles
Instructions:
1. Prepare the Crust:
Mix the crushed cookies with the melted butter until the texture resembles wet sand.
Press the mixture evenly into the bottom of a 9-inch springform pan or a deep cake pan lined with parchment paper.
Freeze for 15 minutes to set.
2. Make the Berry Filling:
In a small saucepan, combine the berries, sugar, and lemon juice.
Cook over medium heat until the berries break down and the mixture thickens slightly (about 5 minutes). Let it cool completely.
3. Assemble the Layers:
Spread the softened vanilla ice cream evenly over the crust. Freeze for 15-20 minutes until firm.
Add a layer of the berry filling, spreading it evenly. Freeze for another 10 minutes.
Spread the berry ice cream over the filling, followed by another quick freeze.
Finish with the sorbet as the top layer, smoothing it out. Freeze for at least 4-6 hours or until fully set.
4. Decorate:
Remove the cake from the pan (run a warm knife along the edge for easy release).
Frost the top with whipped cream and garnish with fresh berries, edible glitter, or sprinkles for a festive touch.
5. Serve:
Allow the cake to sit at room temperature for 5-10 minutes before slicing. Use a warm knife for clean cuts.