Strawberry Crunch Ice Cream Cake
A delightful layered dessert with vanilla and strawberry ice cream, crunchy cookie crust, and a fluffy whipped topping.
Equipment
- 9x9-inch Baking Pan
- Oven
- Mixing Bowls:
- Parchment Paper
Ingredients
- 36 Golden Oreo cookies (divided)
- 4 Tbsp. butter (melted)
- 3 cups vanilla ice cream (softened)
- 5 cups strawberry ice cream (softened)
- 1 carton frozen whipped topping (8 ounces, thawed)
- 1 package freeze-dried strawberries (1 ounce, coarsely crushed)
- fresh strawberries (optional, for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Finely crush 24 Golden Oreo cookies and mix with melted butter. Press into the bottom of a 9x9-inch baking pan lined with parchment paper.
- Bake for 15-20 minutes until firm. Allow to cool completely on a wire rack.
- Spread softened vanilla ice cream evenly over the cooled crust. Cover and freeze until firm.
- Add strawberry ice cream layer, smoothing it over the vanilla layer. Freeze again until firm.
- Spread thawed whipped topping evenly over the strawberry ice cream. Freeze until set.
- Coarsely crush remaining 12 Golden Oreo cookies and mix with crushed freeze-dried strawberries. Sprinkle over whipped topping.
- Freeze for at least 8 hours or overnight. When ready to serve, lift the cake out of the pan using the parchment paper, peel off paper, and let stand for 10 minutes before slicing. Garnish with fresh strawberries if desired.
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Notes
Wrap tightly with plastic wrap to store in the freezer for up to two weeks. Let sit at room temperature for 10 minutes before slicing.