Strawberry Crunch Ice Cream Cake
This frozen strawberry dessert layers creamy ice cream with a crisp, colorful crunch. It looks stunning and delivers a refreshing treat everyone will love.
Equipment
- 9-inch springform pan
- stand mixer or electric mixer
Ingredients
For the Crust
- 24 Golden Sandwich Cookies
- 5 tbsp Unsalted Butter, Melted
For the Ice Cream Layers
- 1 qt Strawberry Ice Cream, Slightly Softened
- 1 qt Vanilla Ice Cream, Slightly Softened
- 1/2 cup Strawberry Preserves
For the Strawberry Crunch
- 12 Golden Sandwich Cookies
- 1 cup Freeze-Dried Strawberries
- 3 tbsp Unsalted Butter, Melted
- 1 pinch Fine Sea Salt
For the Topping
- 1 1/2 cups Heavy Cream
- 1/3 cup Powdered Sugar
- 1 tsp Pure Vanilla Extract
Instructions
- Heat the oven to 350 F and line the bottom of a 9-inch springform pan with parchment paper. Crush the 24 golden sandwich cookies into fine crumbs, combine them with the melted butter and press firmly into the pan.
- Bake the crust for 8 minutes, then cool completely. Freeze the cooled crust for 15 minutes before adding the ice cream.
- Spread the strawberry ice cream evenly over the crust. Spoon small amounts of strawberry preserves over the ice cream, swirl them gently and freeze for 45 minutes.
- Spread the vanilla ice cream over the firm strawberry layer. Cover the pan and freeze until completely solid, at least 6 hours.
- Crush the remaining cookies and freeze-dried strawberries into coarse crumbs. Mix with the melted butter and salt, spread on a lined baking sheet and bake at 350 F for 7 to 9 minutes, then cool completely.
- Beat the heavy cream, powdered sugar and vanilla to firm peaks. Release the frozen cake from the pan and cover the top with whipped cream.
- Press the strawberry crunch generously over the top and around the sides. Freeze for 20 minutes, then let the cake stand at room temperature for 10 minutes before serving.
Nutrition
Serving: 1servingCalories: 475kcalCarbohydrates: 48gProtein: 6gFat: 29g