Homemade Strawberry Crunch Ice Cream Cake

Ice Cream cakes are very hard to stop eating. It was inspired by both this Strawberry Ice Cream Crunchie Cake and these Strawberry Shortcake Ice Cream Bars. As a child, those little crunchy bits outside the ice cream bars were my favorite part, and I loved them. I knew I had to put them in this ice cream dessert because of that. Get the recipe of making strawberry crunch ice cream cake here at Gorison.

I also wanted to add a strawberry fudge layer, like the chocolate fudge layer, to my copycat Dairy Queen ice cream cake. I wanted a fudge layer not made of chocolate because I love it so much. White chocolate, on the other hand, is very picky. Even when I got it to the right consistency, the fudge layer never quite froze all the way through. Instead, it would slowly leak out of the sides of the cake. After I got it to stop leaking, it was just too chewy and hard. I’m sorry that I couldn’t do it.

Even if it didn’t have that, this ice cream cake would still be great. It would help if you used your favorite brand of ice cream, but when you add the strawberry shortcake crunchies, the ice cream cake becomes tasty and fun.

Ingredients

• 1 carton (8 ounces) of frozen whipped topping, thawed
• 36 Golden Oreo cookies divided
• 4 tablespoons butter, melted
• 3 cups vanilla ice cream, softened
• 5 cups strawberry ice cream, softened
• 1 package (1 ounce) freeze-dried strawberries, coarsely crushed
• Fresh strawberries, optional

Directions

• Put 350 degrees in the oven. Put parchment paper on a 9×9-inch baking sheet. Mix cookie crumbs and butter in a small bowl. Break up 24 cookies into small pieces. Press the dough down into the pan’s bottom. Bake for 25–30 minutes or until firm. Put on a wire rack to cool.

• Spread vanilla ice cream over the cake crust and let it freeze until it gets hard. Spread strawberry ice cream on it, then top it with whipped cream and freeze it covered until it’s hard.

• Crush the rest of the cookies into small pieces. Sprinkle strawberry freeze-dried fruit and cookie crumbs on top of the whipped cream. Cover and freeze until hard for 8 hours or overnight. With the help of the parchment, take the pan out. Carefully peel the paper away. Before cutting, there should be a 10-minute wait. If you want, you can top the dish with some fresh strawberries.

Nutrition Facts

One piece contains 584 calories, 30g of fat (16g of which are saturated), 54 mg of cholesterol, 280 mg of sodium, 72g of carbohydrates (2g of fiber, 33g of sugars), and 6g of protein.

How To Make The Strawberry Crunchies

We tried out a few different ideas for these crunchies. One option was to start with golden Oreos and flavor some cookies with strawberries. As a second option, you could try out strawberry and vanilla pudding mix as a flavor. Ultimately, I didn’t think either one had the right taste.

To make homemade crunchies, you must have:

• Sugar
• Butter
• Vanilla extract
• All-purpose flour
• Freeze-dried strawberries

Each flavor is baked into a crumble in the oven to make it crispy. Some flour, sugar, and butter make each crispy. Then, add freeze-dried strawberries that have been crushed into a powder for the strawberry crunchies and vanilla extract for the vanilla crunchies. After they have cooled, you can break them up even more if you need to.

Freeze-dried strawberries might be harder to find (I usually find them at Target and grocery stores), but they taste the most like real strawberries and are the best choice.

Ingredients

Strawberry Crunchies

• 1 cup (130g) all-purpose flour divided
• 3/4 cup freeze-dried strawberries
• 7 tbsp salted butter, room temperature, divided
• 1/2 tsp vanilla extract
• 1/2 cup (155g) sugar divided

Ice Cream Layers

• 1.5-quart container of vanilla ice cream
• 1.5-quart container of strawberry ice cream

Whipped Cream

• 1 1/4 tsp vanilla extract
• 1/2 cup freeze-dried strawberries
• Red and Ivory gel icing color, optional
• 3/4 cup (86g) powdered sugar
• 1 3/4 cups (420ml) heavy whipping cream, cold

Recipe

Here is the perfect strawberry crunch ice cream cake recipe

• After you’ve made your strawberry shortcake crunchies, it’s time to stack the cake. First, though, let’s talk about the pan. I used an 8-by-3-inch cake pan because I wanted a taller cake. But a 9-inch pan will do, and a springform pan would be helpful. Any way is good enough.
• Once you have your pan, line the inside with clear plastic wrap. Then, pour your strawberry ice cream into the pan and spread it evenly. After the ice cream cake is made, the clear wrap will be used to help get it out of the pan.
• Spread a cup of the strawberry crunch shortcake ice cream recipe, then freeze the whole thing for a few hours until it is fairly hard.
• Put a layer of vanilla ice cream on top, and then put the whole cake in the freezer.
• Then, homemade whipped cream will be used to cover the outside of the cake. Since ice cream melts quickly, you can freeze the cake whenever you want to. After putting on the short outer coat and letting it freeze for about 20 minutes, I put on the last layer. I put it back in the freezer for 20 minutes before adding the crunchies, but we should not wait too long, or the crunchies might not stick to the whipped cream.
• Then, add some freeze-dried strawberry powder to the leftover whipped cream and pipe a border around the top of the cake.
• The Strawberry Crunch Ice Cream Cake is both beautiful and tasty when it’s done. I love every single strawberry shortcake crunchie. I hope you like it too!

The post How To Make Strawberry Crunch Ice Cream Cake appeared first on GORISON.