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Easy Strawberry Crunch Ice Cream Cake

Easy strawberry crunch ice cream cake with a Golden Oreo crust, strawberry ice cream layer, and freeze-dried strawberry crunch coating. Vivid pink-and-golden crumbs cover the top and sides for a strawberry shortcake vibe in every slice.
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Prep Time 25 minutes
freezing 6 hours
Total Time 6 hours 25 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 20 count 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 cups whipped topping
Strawberry crunch topping
  • 10 count Golden Oreos crushed
  • 0.5 cup freeze-dried strawberries crushed
  • 3 tbsp unsalted butter melted
  • 1 fresh strawberries for garnish

Equipment

  • 1 springform pan

Method
 

Make and freeze the crust
  1. Mix 20 crushed Golden Oreos, 1/2 cup crushed freeze-dried strawberries, and 4 tablespoons melted unsalted butter until the mixture resembles wet crumbs, then press it firmly into a 9-inch springform pan. Freeze for 15 minutes (visual cue: crust looks set and holds together).
Layer the ice cream
  1. Spread the softened strawberry ice cream over the crust in an even layer, smoothing the top for a clean surface. Freeze for 4 hours (visual cue: layer is firm enough to stay flat).
Add whipped topping and the crunch coating
  1. Cover the entire top and sides with whipped topping in an even coat so the crumbs will adhere. (Visual cue: the surface looks fully coated with no bare ice cream showing).
  2. Mix the remaining 10 crushed Golden Oreos, 1/2 cup crushed freeze-dried strawberries, and 3 tablespoons melted unsalted butter into crumbles, then press the crumbles onto the top and sides. Freeze for 2 hours (visual cue: crunch coating looks set and sticks firmly).
  3. Garnish with fresh strawberries right before serving. (Visual cue: bright red berries sit on top of the pink-and-golden coating).

Notes

Pro tip: soften the strawberry ice cream just until spreadable so it doesn’t melt the crust while you build the layers. Store covered in the freezer for up to 1 week; freeze yes (best within 1 week) and thaw in the fridge 10–15 minutes for easier slicing. For a gluten-free option, use a gluten-free Golden Oreo-style cookie and crush by the same amounts.