A healthier version of a simple summery dessert that combines everyone's favorite duo, strawberries and cream.
Course Desserts
Prep Time 25 minutesminutes
Total Time 25 minutesminutes
Servings 8people
Calories 235kcal
Author Aimee
Ingredients
3/4cupgraham cracker crumbs
3Tablespoonsmelted butter
2cupsvanilla ice creamsoftened slightly
2cupsplain yogurt
1/2cupstrawberry jam
fresh strawberries for garnish
Instructions
Line a loaf pan with parchment paper or plastic wrap. This will help us get the cake out of the mold.
Mix together the graham cracker crumbs and melted butter in a small bowl. Distribute the crumbs around the bottom of a loaf pan evenly and press down firmly. I use the bottom of a glass and it works well.
Working quickly, mix together the ice cream and the yogurt in a large bowl until combined. Scoop half of it into the loaf pan and use a spatula to distribute it evenly.
Drop the strawberry jam in spoonfuls on top of the ice cream and smooth it into a thin layer.
Add the rest of the ice cream and yogurt mixture to the loaf pan and smooth the top. Cover with plastic wrap and place in the freezer for at least 6 hours.
To serve. Remove plastic wrap and invert cake onto a plate or platter. Allow to thaw for a few minutes, then tap the pan. The cake should release. Remove the plastic wrap, invert cake so the crumb layer is on the bottom.
Garish with fresh berries, slice and serve.
Notes
If your strawberry jam is quite thick, mix it with a teaspoon of hot water until it is smooth and slightly runny.