This strawberry ice cream cake has layers of vanilla ice cream, strawberry ice cream, and a fluffy whipped topping. The strawberry crunch on top makes it completely irresistible!
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I have had strawberry crunch ice cream cake bars from the grocery store before, but then I started thinking about making a bigger, homemade version. Everything homemade just tastes better!
So why not try making a “gourmet” strawberry ice cream cake and truly indulging at dessert time? I gave it a try and I think that I totally hit it out of the park with this amazing strawberry crunch cake. It’s right up there with my Strawberry Crunch Poke Cake, too!
Strawberry Crunch Ice Cream Cake Recipe
Anytime I make an ice cream cake, I like to have a good base. I think having a crust of some kind really helps hold the whole cake together. For my strawberry shortcake ice cream cake recipe, I use Golden Oreos and melted butter to make the perfect, sweet crust.
Speaking of Golden Oreos, this is also the secret ingredient I use to make my strawberry crunch. I mix crushed Oreos with a little bit of butter, then stir in some strawberry Jello powder. The powder clings to the Oreos and makes them really flavorful. It is the perfect strawberry crunch!
Add this to the top of a layered ice cream cake and you will have a dessert that is so much better than any Carvel strawberry crunch ice cream cake or another store-bought version. This recipe is definitely a gourmet strawberry crunch ice cream cake and you will love making it just as much as you love eating it.
Ingredients for Strawberry Crunch Ice Cream Cake
See recipe card below this post for ingredient quantities and full instructions.
- Golden Oreo cookies – One regular-sized pack of Golden Oreos will be enough for this recipe.
- Butter – You will need unsalted, melted butter for both the crust and the crunch topping.
- Strawberry Jello powder – One small box of strawberry Jello will give you enough powder for the crunch topping.
- Vanilla ice cream – I like to use vanilla bean ice cream so I get those pretty specks of vanilla. They just make the cake look even fancier!
- Strawberry ice cream
- Cool whip
Here are a few ingredient substitutions you may want to try. They will all work well but my original recipe is fantastic just as it is written!
- Use chocolate ice cream in place of vanilla for a chocolate strawberry crunch cake.
- Try using raspberry Jello in place of strawberry to make a raspberry crunch ice cream cake.
- Skip the Cool Whip topping and just make a pure ice cream cake. I like how the Cool Whip lightens up the cake but using all ice cream will also be delicious.
- Use Rice Krispies cereal to make the crunch topping instead of Oreos. 1 cup of Rice Krispies can be mixed with the strawberry jello and butter. This topping won’t be quite as sweet as if you used Oreos, but it will be even crunchier!
How to Make Strawberry Crunch Ice Cream Cake
- Prepare: Get an 8×8 inch square pan ready by lining it with parchment paper. Let the parchment paper go up the sides of the pan to make it easier to lift the cake out of the pan. Take out the vanilla ice cream so it can soften while you start the recipe.
- Make the crust: Use a food processor to pulse the Golden Oreos into crumbs. Add the melted butter and pulse to make a mixture that looks like wet sand. Press the crust into the bottom of the parchment-lined pan, making it flat and even. Place the pan in the freezer to chill.
- Make the topping: Add the Golden Oreos for the topping to a clean food processor and pulse to make medium-sized pieces. Add the butter and Jello powder and pulse again. Set aside for now.
- Layer the ice cream: Spread the vanilla ice cream into the pan, over the chilled crust. Make it as flat and even inside the pan as possible. Place the pan back in the freezer to set for 15 minutes and, at the same time, remove the strawberry ice cream from the freezer so it has time to soften.
- Add the strawberry layer: Spread the softened strawberry ice cream over the vanilla ice cream layer. Top the strawberry layer with the Cool Whip and then sprinkle with the strawberry crunch topping.
- Freeze: Let the ice cream cake chill in the freezer for at least 4 hours. This will help it seal together and be firm enough to slice.
- Serve: Use the parchment paper to help pull the cake out of the pan. Remove the parchment paper from the cake then slice and serve!
You do not need to completely remove the cake from the pan if you don’t want to. Simply slice the cake in the pan and then remove the individual slices to serve. You will still see all those beautiful layers in every piece!
How to Store Strawberry Crunch Ice Cream Cake
Ice cream cake should always be stored in the freezer. Keep the cake covered with plastic wrap so it doesn’t dry out in the freezer. It will keep for about three months when covered.
The crunch topping in my ice cream cake is made with Golden Oreos, butter, and Strawberry Jello. This makes the perfect, sweet, flavorful crunch topping that is quite similar to the store-bought cake crunchies.
The trick to making perfect layers for ice cream cake is to use ice cream that is slightly soft. It will spread easier in the pan when it is not so firm. You should also add one layer to the cake pan then let it chill in the freezer to get firm again. This will help keep the layers of the cake distinctive and separate.
Yes! You can use any ice cream you want to make an ice cream cake. Get creative! Ice cream cakes should be fun and exciting. Just be sure to let your ice cream flavors soften before layering them into the pan.
Strawberry Crunch Ice Cream Cake
- 20 Golden Oreos
- 3 tablespoons melted butter
- 10 Golden Oreos
- 1 tablespoon butter, softened
- 4 tablespoons strawberry Jello powder
- 2 cups vanilla ice cream
- 4 cups strawberry ice cream
- 8 ounces Cool Whip, thawed
- Line an 8×8 square pan with parchment paper, letting the paper go over the sides of the pan so that the cake will be easier to remove later on.
- Make the crust first. Add the Oreos to a food processor and pulse until they are fine crumbles. Add the melted butter and pulse again.
- Press the crust into the bottom of the prepared pan, making an even, compact layer in the bottom. Place the pan in the freezer while you make the crunch topping.
- Make the crunch topping. Add the 10 remaining Golden Oreos to a food processor and pulse to make medium-sized crumbles (not quite as fine as the crust). Add the butter and jello powder to the food processor and pulse again until just combined. Set the mix aside.
- Take the vanilla ice cream out of the freezer to soften for 10 minutes. The ice cream will be easier to spread when it is a little soft (but don’t let it completely melt!)
- Next, assemble the cake. Remove the pan with the crust from the freezer. Spread the vanilla ice cream in the pan on top of the golden oreo crust, making an even layer inside the pan. Place the pan back in the freezer for 15 minutes to get firm once again.
- Take the strawberry ice cream out of the freezer to soften for 10 minutes.
- Spread the strawberry ice cream on top of the vanilla ice cream, making an even layer once again.
- Top the strawberry ice cream with the softened Cool Whip topping. Make the top as smooth as possible.
- Sprinkle the strawberry crunch topping over the top of the cake.
- Loosely cover the cake with plastic wrap and freeze for at least 4 hours or longer if possible. You want the cake to be completely frozen.
- Use the parchment paper to gently lift the cake out of the pan. Peel the parchment paper off of the cake and then slice and enjoy!
- Replace the Jello powder with ¾ cup freeze dried strawberries. Add the dried strawberries to the food processor to make a more natural strawberry crunch.