Strawberry Crunch Ice Cream Cake

Total Time

Prep: 20 min. + freezing Bake: 15 min. + cooling


9 servings

Updated: Jul. 18, 2023
While growing up, I loved treats from the ice cream truck that rolled through my neighborhood. This ice cream cake is inspired by one of those crunchy, strawberry novelties. —Lisa Kaminski, Wauwatosa, Wisconsin


  • 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


  1. 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, 15-20 minutes. Cool on a wire rack.
  2. Spread vanilla ice cream onto crust; freeze, covered, until firm. Spread with strawberry ice cream and then whipped topping; freeze, covered, until firm.
  3. Coarsely crush remaining cookies. Combine cookie crumbs and freeze-dried strawberries; sprinkle over whipped topping. Freeze, covered, until firm, 8 hours or overnight. Remove cake from freezer. Lifting with parchment, remove from pan. Gently peel off parchment. Let stand 10 minutes before cutting. 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.