Strawberry Ice Cream Cake with Whole Grain Cookies

Ingredients:

• 1 liter of strawberry ice cream
• 3 tbsp. crumbled whole grain graham crackers and additionally for decoration
• 0.75 cup strawberry jam
• 1 liter of chocolate chip ice cream
• 2.5 cups heavy cream
• 0.25 cup powdered sugar
• 1 teaspoon vanilla extract
• Sliced ​​strawberries for garnish

Preparation:

1. Line the bottom of a 20cm springform pan with parchment paper and freeze for 10 minutes.
   
   Meanwhile, cut the strawberry ice cream into pieces and beat with a mixer fitted with the paddle attachment on low speed until soft and smooth but not melted, about 30 seconds.
   
   Sprinkle 1 cup of crushed graham crackers into the bottom of a chilled pan. Spread the strawberry ice cream evenly over the crumbs and tap the pan on the counter a few times to remove any air bubbles. Top with another 1 cup of graham crackers and smooth out the crumbs. Spread with strawberry jam. Freeze for 1-2 hours.
2. Cut the chocolate ice cream into pieces and beat with a mixer until soft. Place it on top of the jam, then sprinkle with the remaining crushed graham crackers. Freeze until the cake is set, 2 hours or overnight.
3. Wrap the pan in a warm kitchen towel to loosen the pie from the sides. Remove the sides and transfer the pie to a plate. Freeze for 15 minutes.
   
   Cover the cake with icingWhip the cream with the powdered sugar and vanilla until stiff peaks form. Spread the frosting over the top and sides of the cake. Garnish with sliced ​​strawberries and graham cracker crumbs. Freeze until the cake is set, 3 hours or overnight.