Strawberry Crunch Ice Cream Cake Recipe
Tastes like your favorite ice cream truck treat grew up, got fabulous, and showed up to the party in pearls. This easy, no-bake strawberry crunch ice cream cake is pure retro summertime magic.
Servings 12
Calories 751kcal
Ingredients
- 40 ounces Golden Oreo cookies about 40 cookies
- ⅓ cup butter melted
- 4 cups vanilla ice cream softened
- 4 cups strawberry ice cream softened
- 8 ounces frozen whipped topping thawed
- 3.5 ounces strawberry jello mix use dry
- Fresh strawberries for garnish
Instructions
- Line a 11x 7-inch (or 9x9-inch) baking pan with parchment paper, allowing it to hang over the sides.
- Crush the cookies by covering them with plastic wrap on a cutting board and gently hitting with a clean meat mallet or rolling pin. You want coarse crumbs not fine crumbs.
- In a large bowl, mix cookie crumbs and melted butter.
- Add all the strawberry Jello powder and mix well. Taste and add a bit more Jello powder if you feel it needs it.
- Press half into the bottom of the prepared pan.
- Spread vanilla ice cream onto crust. Smooth it so it's flat.
- Spread with strawberry ice cream.
- Cover with plastic wrap and freeze until firm, about 2 hours
- Cover with the whipped topping, sprinkle with the remaining crumbs.
- Freeze until firm - at least 2 hours but overnight is best.
- When ready to serve lift the ice cream cake out of the pan using the parchment that is hanging over the sides.
- Cut with a sharp knife, dipping it in hot water and wiping the blade each time.
- Serve garnished with fresh strawberries.
Video
Notes
*If you are going to be serving the cake straight from the pan you won't need to add the parchment.
Storage:
Store the cake (and any leftovers) in the freezer until you're ready to serve it. Be sure to seal the pan well with plastic wrap or transfer the extras into another airtight container.
Tips:
- You'll have to freeze this cake a few times, so be sure that your pan is freezer-safe.
- Start in advance! Strawberry shortcake ice cream cake is best when it can freeze overnight, so make it a day ahead.
- You'll know you've combined the butter and crumb mixture enough when it starts to resemble wet sand. The Oreo pieces should start to clump together, and everything will look evenly moist
- Run a knife under hot water for clean, easy slices. Just be sure to wipe the knife dry before (and after) each cut.
Nutrition
Calories: 751kcal | Carbohydrates: 103g | Protein: 8g | Fat: 35g | Saturated Fat: 13g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 46mg | Sodium: 521mg | Potassium: 277mg | Fiber: 2g | Sugar: 58g | Vitamin A: 498IU | Vitamin C: 4mg | Calcium: 150mg | Iron: 2mg
