This No-Bake Spaghetti Ice Cream Cake is a playful twist on the classic German ice cream dessert, transformed into a delightful cake form without the need for an oven. Featuring layers of soaked ladyfingers and fluffy vanilla cream, topped with a rich strawberry glaze, this cake is a celebration of flavors and textures. Its chilled, creamy layers make it a perfect dessert for warm days or any occasion that calls for a light yet satisfying sweet treat.
Why You’ll Love This: The beauty of this cake lies in its simplicity and the delightful combination of textures. The soft ladyfingers absorb the milk and meld wonderfully with the airy vanilla cream, while the strawberry glaze adds a fresh, fruity contrast that cuts through the creaminess. This cake is a joy to make and even more delightful to eat, offering 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. It’s a great dessert option for any gathering where you want to offer something sweet and refreshing without spending hours in the kitchen.
Decoration Tips: To 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 over the strawberries for a touch of elegance. If available, small edible flowers can add a colorful flourish that makes the cake even more inviting.
Ingredients:
- Base:
- 30-36 ladyfingers
- Milk for dipping
- Cream:
- 3 packets of vanilla dessert cream (similar to instant pudding)
- 1 liter of cream (or 700 ml cream and 300 ml milk for a lighter version)
- Strawberry Mirror Glaze:
- 350 grams of strawberries
- 80 grams of sugar
- 1 teaspoon of cornstarch mixed with 20 ml water
Instructions:
- Dip the ladyfingers in milk and arrange them in a springform pan set to 22 cm diameter for a taller cake. Layer the bottom of the pan completely.
- Spread a portion of the vanilla cream over the first layer of ladyfingers. Repeat this process two more times, creating three layers of ladyfingers and cream.
- For the strawberry mirror glaze, puree the strawberries with the sugar. Transfer the puree to a pot, add the cornstarch mixture, and cook while stirring continuously until the mixture thickens.
- Remove the strawberry mixture from heat, let it cool for 5 minutes, then spread evenly over the top cream layer.
- Refrigerate the cake for 3-4 hours, or overnight, to set properly.
- Decorate with fresh strawberries and other garnishes before serving.
Enjoy this refreshing and visually stunning No-Bake Spaghetti Ice Cream Cake, a perfect blend of fruity and creamy layers that’s sure to be a hit at any event!
