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Freezer-Friendly Strawberry Crunch Ice Cream Cake

A delicious make-ahead dessert that combines creamy strawberry and vanilla ice cream with a crunchy layer, perfect for family gatherings or cozy nights in.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 3 hours
Servings: 12 slices
Course: Dessert, Frozen Treat
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Base and Crunch
  • 1 cup all-purpose flour, divided Can substitute with gluten-free flour if needed.
  • 1/2 cup sugar, divided Consider using a sugar substitute for a healthier version.
  • 7 tbsp salted butter, room temperature, divided Unsalted butter works too.
  • 1/2 tsp vanilla extract An organic vanilla extract is best for maximum taste.
  • 3/4 cup freeze-dried strawberries Can replace with crushed graham crackers.
Ice Cream Layers
  • 1.5 quart container strawberry ice cream Use low-sugar ice cream for a healthier option.
  • 1.5 quart container vanilla ice cream Dairy-free options are available.
Whipped Cream Topping
  • 1 3/4 cups heavy whipping cream, cold Use for fluffy whipped cream topping.
  • 3/4 cup powdered sugar Can be substituted with a sugar alternative.
  • 1 1/4 tsp vanilla extract Enhances whipped cream flavor.
  • 1/2 cup freeze-dried strawberries Can add fresh strawberries for a twist.
Decorative Elements
  • as needed Red and Ivory gel icing color, optional Choose natural food color if preferred.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line two cookie sheets with parchment paper.
  2. In two bowls, mix 1/2 cup flour and 1/4 cup sugar in each to prepare two distinct crunch flavors.
  3. Grind the freeze-dried strawberries into powder and mix it into the strawberry crunch bowl.
  4. Add 4 tbsp softened butter and 1/2 tsp vanilla extract to the strawberry crunch bowl, and 3 tbsp butter to the vanilla crunch bowl; combine until crumbly.
Baking and Cooling
  1. Spread the crumb mixtures on the cookie sheets and bake for about 5 minutes until golden brown.
  2. Cool completely and crumble into smaller pieces.
Assembly
  1. Toss the cooled crunchies together in a large bowl for even distribution.
  2. Line an 8×3 inch cake pan with clear wrap and spread strawberry ice cream in the pan, freeze for 2 hours.
  3. Add 1 cup of crunchies over the ice cream layer and freeze again.
  4. Spread vanilla ice cream over the crunchies and freeze until firm, about another 2-3 hours.
  5. Carefully release the cake from the pan and frost with whipped cream made from heavy cream, powdered sugar, and vanilla extract.
Decoration and Final Freeze
  1. Decorate with the remaining crunchies and optional colored whipped cream.
  2. Freeze until ready to serve.

Notes

This cake can be wrapped tightly and stored in the freezer for up to two months. Serve slices directly from the freezer for a refreshing treat.