Strawberry Icebox Cake
Serves 9
30 mins prep
0 mins cook
270 mins total
This simple cake is sweet, heavy on ice cream, swirled with berries, and has just the right amount of crunch!
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1. Line a 9-inch square baking pan with parchment paper.
2. Using an electric mixer, whip 1 cup of cream with 1/4 cup powdered sugar and 1 teaspoon vanilla until soft peaks form.
3. Layer the graham crackers in the bottom of the prepared pan. Layer with 1/2 of the vanilla ice cream, then spread over 1/2 of the whipped cream. Swirl the cream with 1/2 of the strawberry jam. Add another layer of graham crackers, the remaining ice cream, and whipped cream. Swirl with the remaining jam, reserving 2 tablespoons. Layer with crackers. Wrap the cake and freeze 4 hours or until frozen.
4. Remove the cake from the freezer. Use the parchment paper to lift the cake out of the pan. Let sit 5 minutes, then slice into 9 pieces. Keep the cake together.
6. Whip the remaining 1 cup of cream with 1/4 cup sugar, and 1 teaspoon vanilla. Spread over the cake. Swirl with jam and sliced strawberries. Serve and enjoy immediately.
