Strawberry Crunch Ice Cream Cake

This Strawberry Crunch Ice Cream Cake is a nostalgic, no-bake dessert inspired by the classic strawberry shortcake ice cream bars. With creamy layers of vanilla and strawberry ice cream nestled between a sweet, crunchy topping made from Golden Oreos and freeze-dried strawberries, it’s the perfect summertime treat or show-stopping birthday dessert.

Why You’ll Love This Recipe

• No baking required—perfect for hot days
• Tastes just like the iconic strawberry shortcake bars
• Easy to assemble and make-ahead friendly
• Beautiful, vibrant presentation for parties
• Kid and adult approved

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 40 Golden Oreo cookies
• ⅓ cup unsalted butter, melted
• 4 cups vanilla ice cream, softened
• 4 cups strawberry ice cream, softened
• 3.5 ounces freeze-dried strawberries
• 1 cup whipped topping (optional, for garnish)
• Fresh strawberries (optional, for garnish)

Directions

1. Line a 9-inch springform pan with parchment paper.
2. Place Golden Oreos and freeze-dried strawberries in a food processor and pulse until crumbled.
3. Set aside 1½ cups of the mixture for topping.
4. Combine remaining crumbs with melted butter, and press into the bottom of the pan to form a crust. Freeze for 15 minutes.
5. Spread softened strawberry ice cream over the crust and freeze for 30 minutes.
6. Spread softened vanilla ice cream over the strawberry layer and freeze for at least 4 hours or overnight.
7. Before serving, press reserved crumble topping over the top of the cake.
8. Garnish with whipped topping and fresh strawberries if desired. Slice and serve.

Servings and timing

• Servings: 12
• Prep Time: 30 minutes
• Freeze Time: 4 hours
• Total Time: 4 hours 30 minutes

Variations

• Chocolate Twist: Use chocolate ice cream in place of vanilla for a chocolate-strawberry combo.
• Cookie Crust Options: Swap Golden Oreos for graham crackers or shortbread cookies.
• Fruit Swirl: Add strawberry preserves or fresh fruit layers between the ice cream.
• Mini Cakes: Use a muffin tin to make individual servings.
• Dairy-Free: Substitute dairy-free ice creams and plant-based butter for a vegan version.

Storage/Reheating

Store leftovers tightly wrapped or in an airtight container in the freezer for up to 1 month. To serve, let sit at room temperature for 5–10 minutes before slicing. Do not microwave to soften.

FAQs

Can I make this cake ahead of time?

Yes, it’s perfect for preparing a day or two in advance and storing in the freezer until needed.

How do I keep the layers neat?

Make sure each ice cream layer is frozen before adding the next to prevent mixing and slippage.

Can I use different cookies for the crust?

Yes, graham crackers, Nilla Wafers, or shortbread cookies are great alternatives.

Is there a substitute for freeze-dried strawberries?

You can use crushed strawberry cereal or strawberry-flavored gelatin mixed into the crumble for a similar flavor.

Can I use store-bought crust?

You can use a pre-made cookie crust, but it may not fit a springform pan as well or hold as much filling.

How long should I let the cake sit before serving?

Let it sit out for about 5–10 minutes to make slicing easier.

Can I add more layers?

Yes, add as many layers as your pan allows—try mixing in whipped cream or other fruit flavors.

Can I use fresh strawberries instead of freeze-dried?

Fresh strawberries don’t give the same crunchy texture but can be used as garnish or inside layers.

What’s the best way to slice the cake?

Run a sharp knife under hot water and wipe it dry before each cut for clean slices.

Can I use a different size pan?

Yes, just adjust the ice cream amounts to fit. A loaf pan or square baking dish also works.

Conclusion

Strawberry Crunch Ice Cream Cake is a delicious throwback dessert that’s both simple and impressive. With layers of creamy ice cream and a sweet, crunchy topping, it’s the perfect make-ahead treat for birthdays, barbecues, or any occasion that calls for a cool and nostalgic indulgence.

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