No-Bake Yogurt Ice Cream Cake with Strawberries!

Ingredients

• For the Base:
• ✔️100g crushed biscuits (like Mana or Maria)
• ✔️80g melted butter
• Mix the biscuit crumbs with the melted butter, press into the mold, and freeze for at least 20 minutes.
• 🍓 For the Filling:
• ✔️300g hulled strawberries, halved
• ✔️4 yogurts (160g each) unsweetened natural (I used @tregarok)
• ✔️50g sugar or sweetener (proportionate to the brand you use)
• ✔️10g unflavored gelatin
• In a bowl, combine the yogurt and sugar. In a separate small bowl, hydrate the gelatin with 50ml of room temperature water, let it form a paste while stirring. Place the bowl in a double boiler for less than a minute. Once it turns liquid, slowly add it to the yogurt mixture while whisking. Pour the mixture over the set biscuit base, add the strawberries on top. Chill in the fridge until it solidifies; it took about 2 hours for me.
• For the Topping:
• ✔️300g red berry jam
• ✔️7g unflavored gelatin
• Place the jam in a bowl. Hydrate and heat the gelatin as we did in the previous step, then mix it with the jam. Pour it over the cake and refrigerate. Once the topping is firm, I recommend putting it in the freezer for about 20 minutes. This makes it easier to unmold. Enjoy!