Heavenly No-Bake Spaghetti Ice Cream Cake: A Refreshing Strawberry-Vanilla Treat

This no-bake spaghetti ice cream cake is a fun take on the classic German frozen dessert, transformed into a delicious cake shape without the need for an oven. Featuring layers of dipped ladyfingers and fluffy vanilla cream, topped with a rich strawberry frosting, this cake is a celebration of flavors and textures. Its chilled, creamy layers make it a perfect dessert for hot days or any occasion that calls for a light but satisfying sweet treat.

Why you'll love this: The beauty of this cake lies in its simplicity and the delicious combination of textures. The soft ladyfingers absorb the milk and blend wonderfully with the airy vanilla cream, while the strawberry frosting adds a fresh and fruity contrast that contrasts with the creaminess. This cake is a pleasure to make and even more delicious to eat, providing a refreshing change from baked desserts.

Perfect occasion: Ideal for summer picnics, casual get-togethers or family dinners, this no-bake spaghetti ice cream cake is also a fantastic choice for celebrations like birthdays or anniversaries during the warmer months. This is a great dessert option for any gathering where you want to offer something sweet and refreshing without spending hours in the kitchen.

Decorating Tips: replaces the word nice with empty enhance the visual appeal, decorate the top with fresh strawberries, mint leaves and perhaps a drizzle of strawberry syrup or melted white chocolate. Consider sprinkling a little powdered sugar on the strawberries for a touch of elegance. If available, small edible flowers can add a colorful touch that makes the cake even more inviting.

Ingredients:

• Base:
  • 30-36 boudoirs
  • Milk for dipping
• Cream:
  • 3 sachets of vanilla cream dessert (similar to instant pudding)
  • 1 liter of cream (or 700 ml of cream and 300 ml of milk for a lighter version)
• Strawberry mirror glaze:
  • 350 grams of strawberries
  • 80 grams of sugar
  • 1 teaspoon of cornstarch mixed with 20 ml of water

Instructions:

1. Dip the ladyfingers in the milk and place them in a springform mold set to 22 cm in diameter for a taller cake. Cover the bottom of the mold completely.
2. Spread a portion of vanilla cream on the first layer of ladyfingers. Repeat this process two more times, creating three layers of ladyfingers and cream.
3. For the strawberry mirror icing, puree the strawberries with the sugar. Transfer the puree to a saucepan, add the cornstarch mixture and cook, stirring continuously, until the mixture thickens.
4. Remove the strawberry mixture from the heat, let it cool for 5 minutes, then spread it evenly over the top layer of cream.
5. Refrigerate the cake for 3 to 4 hours, or overnight, to set properly.
6. Decorate with fresh strawberries and other toppings before serving.

Enjoy this refreshing and visually stunning No-Bake Spaghetti Ice Cream Cake, a perfect blend of fruity and creamy layers that is sure to be a hit at any event!