Ice cream cake with strawberries and nuts

Ice cream cake with strawberries and walnuts will come in handy on a hot summer day.

Ingredients

• For the crust:
• Butter (melted) - 130 g + 2 tbsp. l.
• Sugar - 1/4 cup
• Coffee shortbread cookies (crumbled) - 2 1/2 cups
• For filling:
• Cream cheese, Philadelphia type - 240 g
• Granulated sugar - 1 cup
• Vanilla extract - 1 tsp
• Fresh strawberries (finely chopped) - 4 cups
• Whipped cream - 320 g
• Walnut (roasted and chopped) - 1/2 cup

Directions

1. Turn on the oven to preheat to 180 degrees. In a small bowl, mix the crumbled cookies, sugar and 130 grams of melted butter. Lightly grease a round mold with a diameter of about 22 cm with butter. Pour the sand mass into the mold and form a cake with sides with your fingers. Put the mold in a preheated oven and bake the cake for 10-12 minutes. Remove the finished cake from the oven and leave to cool at room temperature.
2. In a large bowl, mix cream cheese, sugar and vanilla extract. Add strawberries, mix well. Then carefully fold in the whipped cream and crushed nuts. Put this mass in a cooled cake, cover with cling film and put the ice cream cake in the freezer for 3-4 hours. Take the cake out of the freezer 15-20 minutes before serving. Decorate with chocolate ice cream if desired.