Easy Strawberry Crunch Ice Cream Cake Recipe

Published Jul 4, 2024 By Elle Ann

Image credit: yoyomax12 - the diet free zone via YouTube

This layered dessert recipe yoyomax12 – the diet free zone on YouTube is so delicious and refreshing and is the perfect treat to serve for the Summer season. It’s super easy to make and I’m sure that this will be a hit for both kids and adults alike, so next time you host a party or gathering, make sure to serve this to the table.

This cake is also even more fun to eat because of all the different textures that you can chew on, from the fresh strawberries to the crunchy topping! No words are enough to describe how good this dessert tastes and I’m sure that when you try this, you would go for seconds.

Ingredients for Strawberry Crunch Ice Cream Cake:

36 Golden Oreo cookies, 24 for crust and 12 for topping
¼ cup of butter, melted
3 cups of vanilla ice cream, softened
5 cups of strawberry ice cream, softened
2 cups of Cool Whip or other whipped topping
½ cup of freeze-dried strawberries, crushed
½ cup of fresh strawberries, chopped, optional

How to Make Strawberry Crunch Ice Cream Cake:

Step 1

Preheat your oven to 350°F, then line a 9×9-inch baking pan with parchment paper with an overhang on the sides, and set it aside. Put 24 Golden Oreo cookies in a food processor, then blend them until finely crushed, and transfer them to a small mixing bowl along with the melted butter. Give them a good press, then transfer them to the bottom of the prepared baking pan, spread it evenly, and press it down firmly.

Step 2

Place it in the preheated oven and allow it to bake for about 15 to 20 minutes, then let it cool down, and place it in the fridge to chill. Spread the vanilla ice cream over the crust evenly, then cover it, and put it back in the fridge to freeze until set. Spread the strawberry ice cream on top evenly, then spread some freshly chopped strawberries over the ice cream layer, cover, and freeze it again until firm.

Step 3

Spread the whipped topping as the final layer, then coarsely crush the remaining cookies, and combine it with the crushed freeze-dried strawberries. Sprinkle them over the whipped topping evenly, then press them down gently, and cover them again. Put the cake back in the freezer, then leave it to freeze for at least 8 hours or overnight until firm, and serve. Enjoy!