Go Back

Easy Strawberry Crunch Ice Cream Cake

Easy strawberry crunch ice cream cake with a buttery Golden Oreo crust and a vivid pink crunch coating made from freeze-dried strawberries. You’ll press Oreo-strawberry crumbs into the pan, freeze, then finish with whipped topping and a second crunch layer for clean slices.
Print Recipe Pin Recipe
Prep Time 25 minutes
freezing 6 hours 30 minutes
Total Time 6 hours 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Golden Oreo crust
  • 20 Golden Oreos Crush to fine crumbs.
  • 0.5 cup freeze-dried strawberries Crush to powder for vivid pink crumbs.
  • 4 tbsp unsalted butter Melted.
Ice cream layer
  • 0.5 gallon strawberry ice cream Softened so it spreads easily.
  • 2 cup whipped topping Use cold for the best hold.
Strawberry crunch topping
  • 10 Golden Oreos Crush, then keep some texture for crunch.
  • 0.5 cup freeze-dried strawberries Crushed to powder.
  • 3 tbsp unsalted butter Melted.
  • 1 fresh strawberries Garnish before serving.

Equipment

  • 1 stand mixer
  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Make the crust and freeze
  1. Mix crushed Golden Oreos, crushed freeze-dried strawberries, and melted unsalted butter until evenly coated, then press into a 9-inch springform pan. Freeze for 15 minutes until firm to the touch.
Add ice cream and freeze
  1. Spread softened strawberry ice cream over the crust in an even layer, smoothing the top with gentle pressure. Freeze for 4 hours until fully set.
Top with whipped layer
  1. Cover the top and sides with whipped topping, smoothing the surface so the sides are completely sealed. Chill/freeze until the whipped layer looks matte and holds its shape (about 0 minutes for immediate next step, no additional cook time).
Make the crunch topping and freeze
  1. Mix the remaining crushed Golden Oreos, crushed freeze-dried strawberries, and melted unsalted butter into crumbles, then press onto the top and sides. Freeze for 2 more hours until the coating is solid.
Garnish and serve
  1. Garnish with fresh strawberries right before serving, keeping them visible on top. Slice straight down through the crust and crunch for clean edges.

Notes

Pro tip: crush freeze-dried strawberries finely so the pink crunch clings and looks vivid; for extra neat slices, dip the knife in warm water and wipe between cuts. Store covered in the freezer for up to 7 days (best texture within 3 days). Freezing is required; don’t freeze after garnishing if you want the freshest look—add strawberries fresh at serving. Dietary swap: for a dairy-free version, use dairy-free strawberry ice cream and dairy-free whipped topping.