Red, White and Blue Ice Cream Cake
Berry ice cream atop a cookie crust for an unforgettable patriotic dessert.
Prep Time: 10 minutes (plus 6 hours to freeze) | Cook Time: NA | Total Time: 10 minutes (plus 6 hours to freeze) | Servings: 10
Ingredients:
- 4 cups fresh strawberries, divided
- 2 cups fresh blueberries, divided
- 14 ounces Baker's Corner Sweetened Condensed Milk
- ¼ cup Nature's Nectar Lemon Juice
- 8 ounces Friendly Farms Whipped Topping, thawed, divided
- 18 Benton's Chocolate Sandwich Cookies, finely chopped
- 2 tablespoons Countryside Creamery Unsalted Butter, melted
Directions:
- In a medium bowl, mash 2 cups of strawberries and 1 cup of blueberries. Add condensed milk, lemon juice and 2 cups of whipped topping. Mix thoroughly.
- Line a 9-inch loaf pan with a piece of foil large enough so that it hangs over the edges.
- Pour in berry mixture.
- Stir cookies into the melted butter and spread on top of berry mixture. Fold sides of foil together to cover cake and place in freezer for 6 hours or until firm.
- To serve, invert onto a plate, remove foil and spread with remaining whipped topping.
- Slice remaining strawberries. Arrange remaining blueberries and sliced strawberries on top of cake in a festive pattern.
- Freeze until ready to serve.
Recipe courtesy of Chef Alyssa, ALDI Test Kitchen