Description
This Strawberry Ice Cream Cake is my absolute go-to dessert when I’m hosting a party or need a crowd-pleasing contribution for a potluck
Ingredients
Scale
- 36 Golden Oreo cookies, divided (approx. 24 for crust, 12 for topping)
- 4 tablespoons butter, melted
- 3 cups vanilla ice cream, softened slightly
- 5 cups strawberry ice cream, softened slightly
- 1 carton (8 ounces) frozen whipped topping, thawed
- 1 package (1 ounce) freeze-dried strawberries, coarsely crushed
- Fresh strawberries, optional garnish
Instructions
Let’s assemble this party-perfect Strawberry Ice Cream Cake, ideally over a couple of days:
Day 1 (or Morning of Day 2): Make and Bake Crust
- Preheat & Prep: Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhangs on two sides.
- Crush Cookies: Finely crush 24 Golden Oreo cookies.
- Mix Crust: In a small bowl, mix cookie crumbs and melted butter.
- Press & Bake: Press crumbs firmly onto the bottom of the prepared pan. Bake 15-20 minutes until firm.
- Cool Completely: Cool crust completely on a wire rack (at least 1 hour). Do not proceed until fully cooled.
Day 2 (or Afternoon/Evening of Day 2): Layer and Freeze
- Soften & Layer Vanilla: Let vanilla ice cream soften slightly at room temp (10-15 mins). Spread evenly over the cooled crust. Cover loosely and freeze until firm (at least 30-60 minutes).
- Soften & Layer Strawberry: Let strawberry ice cream soften slightly. Spread evenly over the firm vanilla layer. Cover loosely and freeze until firm (at least 1-2 hours).
- Layer Whipped Topping: Ensure whipped topping is fully thawed but still cold. Spread evenly over the firm strawberry layer. Cover loosely and freeze until firm (at least 30-60 minutes).
Day 3 (or Evening of Day 2 / Up to 1 Week Before Party): Add Topping & Final Freeze
- Prepare Topping: Coarsely crush the remaining 12 Golden Oreo cookies. Combine cookie crumbs and coarsely crushed freeze-dried strawberries.
- Apply Topping: Sprinkle the crumb/strawberry mixture evenly over the firm whipped topping layer.
- Final Freeze: Cover the cake tightly with plastic wrap, then foil (to prevent freezer burn). Freeze until very firm, at least 8 hours or ideally overnight (or up to 1 week).
Party Day:
- Remove & Thaw Slightly: Remove cake from freezer 10 minutes before serving.
- Lift & Slice: Using parchment handles, lift cake from pan onto a cutting board. Gently peel off parchment. Let stand a few more minutes. Use a large, sharp knife dipped in hot water and wiped dry between cuts to slice into squares.
- Garnish & Serve: If desired, garnish slices with fresh strawberries. Serve immediately