Ingredients

• 1 stick of butter (90 g), melted
• 300 grams of ground butter and chocolate biscuits
• 4 cups of strawberry ice cream
• 1 package of cream cheese
• 1 can of LA LECHERA condensed milk
• 1 sachet of grenadine (7 g) dissolved in ¼ cup of cold water (60 ml) and dissolved in a water bath.

Preparation: 

1. Mix the butter with the cookies until it forms a dough. Line a baking sheet with aluminum foil and cover with cookie dough.
2. To form the cake, add the strawberry ice cream to the biscuit base and place in the freezer for 20 minutes.
3. Separately, beat the fresh cheese with the LA LECHERA® condensed milk until completely incorporated; add the previously dissolved gelatin, continue to beat and pour over the cake. Freeze for another 30 minutes. Remove from the freezer and serve.