Description
A delicious no-bake frozen cake, Pastel Helado layers cookies, ice cream, and dulce de leche for a refreshing Latin American treat—perfect for summer and celebrations.
Ingredients
Scale
- 2 cups vanilla ice cream, softened
- 2 cups chocolate ice cream, softened
- 1 package of Maria cookies (or graham crackers)
- ½ cup milk (for dipping cookies)
- ½ cup dulce de leche or caramel sauce (optional)
- ½ cup whipped cream (for topping, optional)
- ¼ cup chocolate chips, sprinkles, or chopped nuts (for garnish)
Instructions
- Prepare the Ice Cream – Let the vanilla and chocolate ice cream soften at room temperature for about 10 minutes.
- Layer the Cookies – Quickly dip each cookie in milk and place a layer at the bottom of a loaf pan or square dish.
- Add the Ice Cream Layers – Spread a layer of vanilla ice cream, followed by another layer of cookies, then chocolate ice cream. Repeat until the dish is full.
- Optional Dulce de Leche Layer – Drizzle dulce de leche between the ice cream and cookie layers.
- Freeze the Cake – Cover with plastic wrap and freeze for at least 4 hours until firm.
- Serve and Garnish – Let it sit for a few minutes before slicing. Top with whipped cream, chocolate chips, sprinkles, or nuts.
Notes
- Strawberry Version – Use strawberry ice cream and add fresh strawberries.
- Chocolate Lovers’ Version – Use chocolate cookies and drizzle melted chocolate.
- Nutty Flavor – Mix in crushed almonds or walnuts for extra crunch.
- Coconut Twist – Use coconut ice cream and top with shredded coconut.
- Prep Time: 15 minutes
- Freezing Time: 4 hours
- Category: dessert
- Method: No-bake, Freezing
- Cuisine: latin american
Keywords: Pastel Helado, frozen cake, no-bake dessert, ice cream cake, Latin American dessert