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Strawberry Crunch Ice Cream Cake

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!
Prep Time15 minutes
Total Time15 minutes
Course: Dessert
Cuisine: American
Keyword: strawberry ice cream cake
Servings: 12 servings
Calories: 345kcal



  • 20 Golden Oreos
  • 3 tablespoons melted butter

Crunch Topping

  • 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 8x8 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.


Calories: 345kcal | Carbohydrates: 46g | Protein: 4g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 35mg | Sodium: 215mg | Potassium: 175mg | Fiber: 1g | Sugar: 21g | Vitamin A: 383IU | Vitamin C: 4mg | Calcium: 111mg | Iron: 1mg