Description
A no-bake, creamy and crunchy Strawberry Crunch Ice Cream Cake layered with vanilla and strawberry ice cream, golden Oreo crust, and a nostalgic strawberry shortcake topping. Perfect for summer parties or sweet family memories.
Ingredients
Scale
Crust:
- 2 cups Golden Oreo cookies, crushed
- 4 tablespoons unsalted butter, melted
Ice Cream Layers:
- 1½ quarts vanilla ice cream, softened
- 1½ quarts strawberry ice cream, softened
Strawberry Crunch Topping:
- 1 cup freeze-dried strawberries
- 1 cup Golden Oreo cookies
- 2 tablespoons unsalted butter, melted
Optional Toppings:
- Whipped cream
- Fresh strawberries
- White chocolate drizzle
Instructions
- Line a 9-inch springform pan with parchment paper.
- Combine crushed Oreos with melted butter. Press into the pan base and freeze for 15 minutes.
- Spread softened strawberry ice cream over the crust. Freeze for 30–45 minutes.
- Add a layer of softened vanilla ice cream and freeze again for 30–45 minutes.
- Blend freeze-dried strawberries and Oreos in a food processor. Add melted butter and pulse to make crumble topping.
- Sprinkle topping evenly over the cake and press gently to set.
- Freeze cake for at least 4 hours or overnight.
- Remove from freezer 10 minutes before serving. Slice and top with whipped cream or berries if desired.
Notes
This Strawberry Crunch Ice Cream Cake can be made up to 48 hours in advance. Gluten-free cookies make a great alternative if needed. Swap ice cream flavors to fit your favorites or dietary needs.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
Keywords: Strawberry Crunch Ice Cream Cake