Simple Strawberry Ice Cream Cake for 12

Instructions:

1. Grease a 9-inch springform pan and line the bottom with a circle of parchment paper.
2. Stir together the graham cracker crumbs, melted butter, sugar, and salt until the mixture resembles wet sand.
3. Press the mixture firmly into the bottom of the pan using the bottom of a measuring cup.
4. Bake at 350°F (175°C) for 10–12 minutes until fragrant. Let the crust cool completely.
5. Scoop the softened vanilla ice cream into the pan and smooth the top with an offset spatula.
6. Place the pan in the freezer for 20 minutes to set the first layer.
7. Scoop the softened strawberry ice cream over the vanilla layer and smooth the top carefully.
8. Freeze the cake for at least 4 hours (or overnight) until rock solid.
9. Beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
10. Gently fold in the crushed freeze-dried strawberries and crushed vanilla wafers.
11. Spread the whipped mixture evenly over the frozen ice cream layer.
12. Return to the freezer for 1 hour before serving.