A delightful frozen dessert featuring layers of ice cream and cookie crust, perfect for any occasion.
Prepare the crust by crushing the cookies into fine crumbs using a food processor.
Ensure the crumbs are evenly crushed for a uniform crust.
Melt the butter and mix it with the cookie crumbs until well combined.
Mix thoroughly to ensure the butter coats all the crumbs.
Press the cookie mixture into the bottom of a springform pan to form the crust. Freeze for 15 minutes.
Use the back of a spoon to press the crust firmly and evenly.
Soften the vanilla ice cream and spread it evenly over the crust. Freeze for 15 minutes.
Allow the ice cream to soften slightly for easier spreading.
Repeat the process with the strawberry and chocolate ice cream layers, freezing each layer for 15 minutes before adding the next.
Ensure each layer is smooth and level for a neat presentation.
Top the cake with whipped cream and sprinkle with mini chocolate chips.
Use a piping bag for a decorative whipped cream finish.
Freeze the assembled cake for at least 4 hours or overnight before serving.
Cover the cake with plastic wrap to prevent freezer burn.
To serve, remove the cake from the springform pan and slice into wedges.
Dip the knife in warm water before slicing for clean cuts.
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