NO-BAKE cookie crusted Ice cream chocolate almond strawberry surprise, a la chingon!

Ok so here’s the story 14 or 15 odd years ago Ben and Jerry’s use to make this delish ice cream called “Cool Britannia”.  I loved it, it was my favorite.  Vanilla ice cream with chocolate covered shortbread and pieces of strawberry.  I was seriously in love and had it often.  Like most real true love stories there’s always a tragic twist.  Cool Britannia got discontinued, and my heart still aches over the love lost.

Today I was dreaming up a no bake dessert that would be perfect to celebrate the ice cream month, and keep me from turning on my oven. Then I thought of shortbread crust, maybe some chocolate, had to be vanilla ice cream, oooooohhhhhh and strawberries.  I realized the hole in my heart was calling out to Cool Britannia.  Except I added almonds to this yummy combo just to mix it up a bit, because I’m nuts that way.  Here’s a simple dessert that won’t heat you up, it’ll just COOL you up!

All photos taken by: Nicole Presley

Ingredients for no-bake crust:

10 – ounces Lorna Doone shortbread cookies

4 – tablespoons sugar

1 – stick of room temperature butter


Add cookies to a food processor. Pulse till powdery/crumb texture.

Add sugar and butter. Pulse till all crumbs come together to form a dough.

Take a 9 inch springform pan, and butter the bottom, press the cookie dough into the bottom.  Then place in the fridge for 30 minutes to firm.


Ingredients for ice cream surprise:

2 – cups semisweet chocolate chips

1/2 – gallon vanilla ice cream (I used haagen daz)

1 – cup coarsely chopped almonds

2 – baskets strawberries

Take ice cream out of the freezer, and place in the fridge to soften while cookie crust firms for 30 minutes. Once cookie crust is firm,  place chocolate chips in a double boiler to melt chocolate. Once chocolate is melted place on top of crust and spread to cover entire crust.

Place back in fridge to firm for 15 to 20 minutes. Then take out ice cream and chocolate covered crust and fill with half of the half gallon of ice cream. Spread it out evenly, and sprinkle top with almonds. Place ice cream back in fridge and place ice cream surprise in freezer to firm up for 30 minutes.

Once ice cream surprise is firm-ish take out of freezer and take ice cream out of the fridge, then add the second half of the half of gallon ice cream to almond layer. Spread even. Cover top with plastic wrap and place in freezer for 5 hours or overnight.

Strawberry time!

Once ice cream surprise is ready to be served chop up strawberries and reserve on the side.  Now pull ice cream surprise from freezer and remove plastic wrap. Release springform pan and cut into desired serving.

Top with strawberries and take a whirl around the gorgeous taste of ice cream a la chingon! 🙂



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