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Strawberry Crunch Ice Cream Cake

Why wait for the ice cream truck? This dessert tastes just like the iconic strawberry shortcake ice cream bar. It's a perfect combination of strawberries, cream and crunch. —Lisa Kaminski, Wauwatosa, Wisconsin
  • Total Time
    Prep: 20 min. + freezing Bake: 10 min. + cooling
  • Makes
    9 servings

Ingredients

  • 36 Golden Oreo cookies, divided
  • 4 tablespoons butter, melted
  • 3 cups vanilla ice cream, softened
  • 5 cups strawberry ice cream, softened
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1 package (1 ounce) freeze-dried strawberries, coarsely crushed
  • Fresh strawberries, optional

Directions

  • Line a 9x9-in. baking pan with parchment. Preheat oven to 350°. Finely crush 24 cookies. In a small bowl, mix cookie crumbs and butter. Press onto bottom of prepared pan. Bake until firm, 25-30 minutes. Cool on a wire rack.
  • Spread vanilla ice cream onto crust; freeze, covered, until firm. Spread with strawberry ice cream then whipped topping; freeze, covered, until firm.
  • Coarsely crush remaining cookies. Combine cookie crumbs and strawberries; sprinkle over whipped topping. Freeze, covered, until firm, about 8 hours or overnight. Remove cake from freezer 10 minutes before serving. If desired, garnish with fresh strawberries.

Test Kitchen tips
  • If you want more strawberry flavor, stir crumbled freeze-dried strawberries into your strawberry ice cream.
  • Nutrition Facts
    1 piece: 584 calories, 30g fat (16g saturated fat), 54mg cholesterol, 280mg sodium, 72g carbohydrate (33g sugars, 2g fiber), 6g protein.

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    Reviews

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    • Twodisneyfans
      Jul 5, 2020

      Decided to make this for the 4th of July - was really good! Here are a few changes I made/would make for next time: 1) I didn't have a 9x9 pan, so used an 8x12 instead and increased some things - Oreos to 41 (29 in the crust and 12 for the topping), Butter to 5 T, Vanilla ice cream to 3.5 cups, Strawberry ice cream to 6 cups, kept the frozen whipped topping to 8 oz and the freeze-dried strawberries to 1 package/1 oz. Didn't use fresh strawberries. 2) I'd bake the crust for less time. I did 25 minutes and was darker than I'd like but not burnt. Maybe 15-20 next time. 3) I'd make it the night before and add the topping the day of. Takes awhile to freeze things between layers. 4) I'd make the parchment paper a little bigger so it's easier to pull the whole dessert out of the pan - found that was the easiest way to cut this frozen dessert - out of the pan with a warm knife and a cutting board underneath. Fun summer dessert for sure!