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This Strawberry Crunch Ice Cream Cake is loaded with layers of creamy vanilla and strawberry ice cream, fluffy whipped topping, and a buttery strawberry crunch topping that makes every bite irresistible. If you love strawberry shortcake ice cream bars, this easy frozen dessert is about to become your new favorite summer treat!
You’ll also love this Strawberry Jello Poke Cake and Strawberry Crunch Poke Cake!
Why you’ll love this strawberry ice cream cake recipe!
This strawberry ice cream cake tastes just like those nostalgic strawberry crunch ice cream bars from the grocery store—but even better because it’s homemade! The layers of creamy ice cream combined with the crunchy strawberry topping create the perfect mix of smooth, sweet, and crispy textures.
One of the best things about this easy dessert is that it requires very little baking or prep work. The Golden Oreo crust holds everything together while the strawberry crunch topping adds incredible flavor and texture.
- Easy to Make: This strawberry ice cream cake comes together with simple store-bought ingredients and minimal prep work.
- Perfect Summer Dessert: Cool, creamy, and refreshing, this frozen dessert is ideal for hot summer days.
- Loaded with Strawberry Flavor: Between the strawberry ice cream and strawberry crunch topping, every bite is packed with fruity flavor.
- Better Than Store-Bought: The homemade strawberry crunch topping makes this dessert taste just like a gourmet version of the classic strawberry shortcake ice cream bars.
Table of Contents
Ingredient Notes
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. (You can use a box of Jello in this Strawberry Jello Poke Cake with cake mix and Strawberry Jello Pretzel Salad too!)
- 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 – Adds sweet strawberry flavor and beautiful pink color.
- Cool Whip – Creates a light, fluffy topping layer.
Variations
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
- Make the crust: Pulse Golden Oreos in a food processor until fine crumbs form. Add melted butter and pulse again until the mixture resembles wet sand. Press the mixture into the bottom of the prepared pan and freeze while preparing the topping.
- Make the strawberry crunch topping: Pulse more Golden Oreos into medium crumbs. Add melted butter and strawberry Jello powder, mixing until evenly coated. Set aside.
ayer the vanilla ice cream: Spread softened vanilla ice cream evenly over the chilled crust. Freeze for 15 minutes.
- Add the strawberry layer: Spread softened strawberry ice cream over the vanilla layer.
- Finish assembling: Top with Cool Whip and sprinkle the strawberry crunch topping evenly over the top.
- Freeze: Freeze the cake for at least 4 hours or until firm enough to slice.
How to Store
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.
Frequently Asked Questions
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.
More Strawberry Recipes You’ll Love
Quick & Easy Desserts
Bisquick Strawberry Shortcake
Cookies
Strawberry Cake Mix Cookies
Quick & Easy Desserts
Strawberry Cake
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Strawberry Crunch Ice Cream Cake
Ingredients
Crust
- 20 Golden Oreos
- 3 tablespoons melted butter
Crunch Topping
- 10 Golden Oreos
- 1 tablespoon butter, softened
- 4 tablespoons strawberry Jello powder
Filling
- 2 cups vanilla ice cream
- 4 cups strawberry ice cream
- 8 ounces Cool Whip, thawed
Instructions
- 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!
Notes
- Let the ice cream soften slightly before spreading each layer. This makes it much easier to create smooth, even layers.
- Freeze the cake between layers to help everything stay neat and prevent the ice cream from mixing together.
- Cover the cake tightly while freezing to prevent freezer burn and ice crystals.
- Run your knife under warm water before slicing for cleaner cuts.
Can I make this in a CHOCOLATE version, please? No Strawberry, just Chocolate. Thank you
delicious, smells and tastes like the ice cream bars