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Easy Strawberry Crunch Ice Cream Cake

Easy strawberry crunch ice cream cake with a Golden Oreo + freeze-dried strawberry crust and a vivid pink crunch coating. Strawberry ice cream is layered on top of the crust, then finished with whipped topping and Oreo-strawberry crumbles for slices that show pink ice cream in every bite.
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Prep Time 25 minutes
freezing 6 minutes
Total Time 6 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Golden Oreos
  • 20 count Golden Oreos Crushed for the crust.
  • 10 count Golden Oreos Crushed for the strawberry crunch topping.
Freeze-dried strawberries
  • 0.5 cup freeze-dried strawberries Crushed to powder; use for crust and topping.
Unsalted butter
  • 4 tbsp unsalted butter Melted for crust.
  • 3 tbsp unsalted butter Melted for strawberry crunch topping.
Strawberry ice cream
  • 0.5 gallon strawberry ice cream Softened for spreading.
Whipped topping
  • 2 cup whipped topping Spread over the ice cream layer before adding crunch.
Fresh strawberries
  • 1 fresh strawberries For garnish before serving.

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 evenly combined. Press the mixture firmly into a 9-inch springform pan, then freeze for 15 minutes until set.
Freeze the ice cream layer
  1. Spread the softened strawberry ice cream over the frozen crust and smooth the top. Freeze for 4 hours until firm enough to hold its shape.
Add whipped topping and crunch coating
  1. Cover the entire top with whipped topping and smooth it to the edges for full coverage. Mix the remaining 10 crushed Golden Oreos, the remaining 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, garnish, and serve
  1. Freeze the cake for 2 more hours to set the coating. Garnish with fresh strawberries just before serving.

Notes

Pro tip: crush the Golden Oreos and freeze-dried strawberries to a fine, even texture so the pink crunch sticks cleanly to the whipped topping. Store the cake covered in the freezer for up to 2 weeks; thaw in the fridge for 10–15 minutes for easiest slicing. For a lighter option, use sugar-free whipped topping if desired (texture may vary slightly).