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Easy Strawberry Crunch Ice Cream Cake

Easy strawberry crunch ice cream cake with a Golden Oreo crust and vivid pink freeze-dried strawberry crunch coating. A soft strawberry ice cream layer gets wrapped in whipped topping, then covered in crunchy Oreo-strawberry crumbs for neat, sliceable edges.
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Prep Time 25 minutes
freezing 6 hours
Total Time 6 hours 25 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 20 Golden Oreos crushed
  • 0.5 cup freeze-dried strawberries crushed to powder
  • 4 tbsp unsalted butter melted
Ice cream layer
  • 0.5 gallon strawberry ice cream softened
  • 2 cup whipped topping
Strawberry crunch topping
  • 10 Golden Oreos crushed
  • 0.5 cup freeze-dried strawberries crushed
  • 3 tbsp unsalted butter melted
  • 1 fresh strawberries for garnish

Equipment

  • 1 springform pan
  • 1 mixing bowl

Method
 

Make the Oreo-strawberry crust
  1. Mix 20 crushed Golden Oreos, 1/2 cup crushed freeze-dried strawberries, and 4 tablespoons melted unsalted butter until evenly combined. Press the mixture firmly into a 9-inch springform pan for an even, compact layer.
  2. Freeze the crust for 15 minutes, until set to the touch and lightly firm.
Assemble the ice cream layer
  1. Spread the softened strawberry ice cream over the crust in an even layer, smoothing the top. Freeze for 4 hours to set the ice cream.
  2. Cover the top and sides with whipped topping, smoothing as you go so the surface is fully coated.
Add strawberry crunch coating and freeze
  1. Mix the remaining 10 crushed Golden Oreos, 1/2 cup crushed freeze-dried strawberries, and 3 tablespoons melted unsalted butter into crumbles. Press the crumbles onto the top and sides so the vivid pink crunch coating fully adheres.
  2. Freeze for 2 more hours, until hard enough to slice cleanly. Garnish with fresh strawberries before serving.

Notes

For clean slices, run a sharp knife under hot water, wipe dry, and cut straight through; re-freeze any leftovers promptly. Store covered in the freezer for up to 2 weeks. Freezing is recommended (not just for chilling). For a strawberry-shortcake spin, use vanilla ice cream and keep the same Oreo-strawberry crust and crunch coating.