Strawberry Crunch Ice Cream Cake

“While growing up, I loved treats from the ice cream truck that rolled through my neighbourhood. This ice cream cake is inspired by one of those crunchy, strawberry novelties.” —Lisa Kaminski, Wauwatosa, Wisconsin

Strawberry Crunch Ice Cream Cake recipeTaste of Home
Servings Prep Time Cook Time
9servings 20minutes (plus freezing) 25minutes
Servings Prep Time
9servings 20minutes (plus freezing)
Cook Time
Portions: servings
Portions: servings
  1. Line a 9x9-in. baking pan with parchment. Preheat oven to 350°. Finely crush 24 cookies. In a small bowl, mix cookie crumbs and butter. Press onto bottom of prepared pan. Bake until firm, 25-30 minutes. Cool on a wire rack.
  2. Spread vanilla ice cream onto crust; freeze, covered, until firm. Spread with strawberry ice cream and then whipped topping; freeze, covered, until firm.
  3. Coarsely crush remaining cookies. Combine cookie crumbs and freeze-dried strawberries; sprinkle over whipped topping. Freeze, covered, until firm, about 8 hours or overnight. Remove cake from freezer 10 minutes before serving. If desired, garnish with fresh strawberries.
Recipe Notes

Test Kitchen tips
If you want more strawberry flavour, stir crumbled freeze-dried strawberries into your strawberry ice cream.

Nutrition Facts
1 piece: 584 calories, 30g fat (16g saturated fat), 54mg cholesterol, 280mg sodium, 72g carbohydrate (33g sugars, 2g fibre), 6g protein.