Strawberry Crunch Ice Cream Cake
A decadent frozen dessert layered with strawberry ice cream, vanilla ice cream, and a buttery strawberry crunch topping that mimics the nostalgic strawberry shortcake bars.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 3 hours 20 minutes (includes freezing)
- Yield: 12 servings 1x
- Category: Dessert
- Method: Freezing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1.5 quarts strawberry ice cream, softened
- 1.5 quarts vanilla ice cream, softened
- 24 Golden Oreos
- 1/4 cup freeze-dried strawberries
- 1/4 cup unsalted butter, melted
- 1/2 cup whipped topping (optional, for garnish)
- Fresh strawberries (optional, for garnish)
Instructions
- Line a 9×13-inch baking dish with parchment paper or plastic wrap, leaving overhang for easy removal.
- Spread the softened strawberry ice cream evenly in the bottom of the dish. Freeze for 30 minutes.
- Spread the softened vanilla ice cream over the strawberry layer. Freeze until firm, about 2 hours.
- Meanwhile, prepare the crunch topping by pulsing the Golden Oreos and freeze-dried strawberries in a food processor until crumbly.
- Transfer to a bowl and stir in the melted butter until well combined.
- Sprinkle the crunch mixture evenly over the frozen cake, gently pressing it in. Freeze again for at least 1 hour or until ready to serve.
- Lift the cake out of the pan, slice, and serve with whipped topping and fresh strawberries if desired.
Notes
- For cleaner slices, dip your knife in hot water before cutting.
- You can substitute other ice cream flavors for a custom twist.
- Store in the freezer covered for up to 1 week.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 27g
- Sodium: 150mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Find it online: https://ukfinda.com/strawberry-crunch-ice-cream-cake/