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Strawberry Crunch Ice Cream Cake

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This Strawberry Crunch Ice Cream Cake is filled with layers of buttery cookie crumbs, vanilla ice cream, and whipped cream cheese frosting!

strawberry crunch ice cream cake with a slice removed

This Strawberry Crunch Ice Cream Cake is, putting it bluntly, the bomb! It’s filled with tons of strawberry wafer and vanilla sandwich cookie crumbs, layers of the best vanilla ice cream, and an amazing cream cheese whipped cream frosting. It’s like a jacked Good Humor bar. Seriously delicious!

What you need to make Strawberry Crunch Ice Cream Cake

strawberry wafer crumbs

Strawberry wafers
Vanilla sandwich cookies
Vanilla ice cream, softened
Cream cheese, softened
Heavy cream
Butter
Sugar
Powdered sugar
Vanilla extract
Red food coloring, optional
Springform pan, 11 inches
Wax or parchment paper
Plastic cling wrap
Mixer

vanilla sandwich cookie crumbs

Cookie crumbs make the best streusel, crumb topping, and pie crust. For this recipe, I chose to toast them so that they retained some crunch inside of the cake. To achieve the desired crunchiness, I added a little sugar and butter. The red food coloring is optional but I added a few drops to the strawberry wafers because the brand that I used was really pale. You can select a darker pink wafer and omit the added color.

Cream Cheese Whipped Cream Frosting

cream cheese whipped cream frosting layer of the ice cream cake

Cream cheese whipped cream frosting adds richness to the ice cream cake. A layer of frosting goes on top of each layer of creamy ice cream. The cream cheese brings an element of savory to cut through the sweetness of the other Ingredients.

How to build a Strawberry Crunch Ice Cream Cake

cookie crumb crust

In a food processor, pulse the sandwich cookies with half of the sugar and half of the butter. Spread it on a cookie sheet in an even layer. Repeat with the strawberry wafers. Bake for 12-18 minutes, stirring halfway through. Remove both pans from the oven and set them aside. To cool.

Once the crumbs cool, mix them together and press 1/3 of the crumbs into the bottom of a wax paper-lined springform pan.

cream cheese whipped cream frosting on a wire whisk

Make the cream cheese whipped cream by beating softened cream cheese in a mixer until smooth. Next, pour in the heavy cream, powdered sugar, and vanilla extract. Whip for 2-3 minutes on medium-high until thick and fluffy peaks form. Give it a few strokes with a rubber spatula to smooth it out and to release air pockets. Set it aside.

whipped ice cream

Put half of the softened ice cream into a mixing bowl and whip with a hand mixer until creamy. Spread the whipped ice cream over the cookie crumb bottom.

cookie crumb layer of the ice cream cake

Spread a layer of the whipped cream frosting over the ice cream by dropping large scoops and smoothing it over with a spatula. Repeat with a layer of crumbs, ice cream, and frosting ending with the crumbs. Cover with cling wrap and place the ice cream cake in the freezer for 24 hours to ensure firmness.

a slice of strawberry crunch ice cream cake

To serve, remove the pan sides and cut wedges of cake. Replace the pan sides and cover with cling wrap to store the leftovers in the freezer.

Helpful tips for making DYI ice cream cake

  • Next, soften a 1/2 gallon of premium vanilla ice cream at room temp for 10 minutes or more. The brand that I use is already pretty soft so it didn’t take long; dd more time if needed.
  • Place the ice cream bowl into the freezer for 10-15 minutes to keep the ice cream from melting too quickly.
  • Keep the whipped cream at room temp while working on the ice cream.
  • Work quickly! The ice cream will crystallize once refrozen if it melts.

More cool refreshing summer recipes

Watermelon Limeade
No-Churn Cherry Chocolate Chunk
Lemonade Iced Tea

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a slice of strawberry crunch ice cream cake
5 from 1 vote

Strawberry Crunch Ice Cream Cake

Print Recipe
This Strawberry Crunch Ice Cream Cake is filled with layers of buttery cookie crumbs, vanilla ice cream, and whipped cream cheese frosting!
Prep Time:20 mins
Freeze TIme:1 d
Total Time:1 d 20 mins

Ingredients

  • 1/2 gallon vanilla ice cream
  • 2 c heavy whipping cream
  • 8 oz cream cheese
  • 1 1/2 c powdered sugar
  • 2 tsp vanilla extract
  • 30 strawberry wafers
  • 20 vanilla sandwich cookies
  • 8 tbsp butter
  • 1/2 c dark brown sugar
  • 1/4 c white sugar
  • Red food color optional

Instructions

  • Preheat the oven to 350. In a food processor, pulse the sandwich cookies with half of the sugar and half of the butter. Spread it on a cookie sheet in an even layer. Repeat with the strawberry wafers. Bake for 12-18 minutes, stirring halfway through. Remove both pans from the oven and set them aside. To cool.
  • Once the crumbs cool, mix them together and press 1/3 of the crumbs into the bottom of a wax paper-lined springform pan.
  • Make the cream cheese whipped cream by beating softened cream cheese in a mixer until smooth. Next, pour in the heavy cream, powdered sugar, and vanilla extract. Whip for 2-3 minutes on medium-high until thick and fluffy peaks form. Give it a few strokes with a rubber spatula to smooth it out and to release air pockets. Set it aside.
  • Put half of the softened ice cream into a mixing bowl and whip with a hand mixer until creamy. Spread the whipped ice cream over the cookie crumb bottom.
  • Spread a layer of the whipped cream frosting over the ice cream by dropping large scoops and smoothing it over with a spatula. Repeat with a layer of crumbs, ice cream, and frosting ending with the crumbs. Cover with cling wrap and place the ice cream cake in the freezer for 24 hours to ensure firmness.
  • To serve, remove the pan sides and cut wedges of cake. Replace the pan sides and cover with cling wrap to store the leftovers in the freezer.

Nutrition

Calories: 476kcal | Carbohydrates: 54g | Protein: 5g | Fat: 27g | Saturated Fat: 15g | Cholesterol: 82mg | Sodium: 286mg | Potassium: 231mg | Fiber: 1g | Sugar: 39g | Iron: 1mg
Course: Dessert
Cuisine: American
Keyword: ice cream, strawberry, vanilla
Servings: 24
Calories: 476kcal
Author: Ty

5 Comments

  1. 5 stars
    This cake took a little time and patience, but boy was it worth it!! It totally took me back to childhood 4th of July celebrations which always ended with strawberry shortcake bars from the Good Humor truck. From one Baltimore girl to another – thank you for this recipe and for your blog!!!

  2. Ice cream + cream cheese?! Yeeees. I need to try this! It sounds so easy and like I said… cream cheese with ice cream!

  3. This is my favorite ice cream growing up and I love how this is in a cake form. Can’t wait to make this and its perfect for summer time!

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