If you’re searching for the perfect summer dessert, this small batch strawberry crunch ice cream cake is exactly what you need. Inspired by the iconic ice cream truck strawberry shortcake bar, this easy no-bake cake layers creamy vanilla and strawberry ice cream over a buttery, sweet-and-salty crunch crust.
Best of all, this strawberry crunch ice cream cake is made in a smaller, fuss-free size that’s perfect for feeding a crowd of two to four — so you get all the flavor without the leftovers. Because let’s be honest — not every occasion calls for a full-size cake. This smaller version means everyone at the table gets a generous slice, nothing sits forgotten in the freezer, and you can justify making it on a random Tuesday just because the sun is out and strawberries are in season. Every bite is a little bit sweet, a little bit salty, and totally refreshing. Whether you’re celebrating something special or just treating yourself, this cake proves that small batch desserts can deliver big satisfaction.
Ingredients
- 10 Golden Oreos
- 1 & 1/2 cups mini pretzels
- 3 tablespoons unsalted butter
- 1 pint vanilla ice cream
- 1 pint strawberry ice cream
- 1/4 cup freeze-dried strawberries
- salt
Step by step instructions
Note: Find the full ingredient measurements and instructions in the recipe card at the bottom of this page.
- Set both pints of ice cream on the counter 20-25 minutes before ready to start. Line the bottom of a 6” springform pan with parchment or wax paper. Set aside.
- Add 8 Golden Oreos, 1 cup mini pretzels, and salt to a food processor. Pulse until pretzels are fully crushed. Add melted butter and pulse again until mixture resembles wet sand. Press mixture firmly into the pan.
- Spread strawberry ice cream evenly over the crust. Add remaining 1/2 cup mini pretzels to food processor and pulse until almost fully crushed. Sprinkle crushed pretzels over the strawberry ice cream. Place in freezer for 20 minutes to firm up.
- Spread vanilla ice cream over the pretzel layer. Be careful not to press too hard. Add remaining 2 Oreos and freeze dried strawberries to food processor. Pulse until fully crushed. Gently press on top of vanilla ice cream layer. Cover with tin foil and place in freezer for at least 8 hours or overnight. Remove from freezer and set out 5 minutes before serving slices. Enjoy!
Why you’ll love this strawberry crunch ice cream cake
- Nostalgic flavor combo – Creamy vanilla and strawberry ice cream layered over a sweet and salty crunch crust, inspired by the classic ice cream truck strawberry shortcake bar you grew up loving.
- Perfectly portioned – A small batch recipe that makes just enough for two to four people, so nothing goes to waste and your freezer stays clutter-free.
- No-bake and fuss-free – No oven required, making it the easiest summer dessert you’ll throw together all season.
- Great for any occasion – Whether it’s a backyard cookout, a summer birthday, or a random Tuesday treat, this ice cream cake always fits the moment.
- Endlessly customizable – Swap the ice cream flavors, mix up the crust, or pile on extra toppings to make it your own every single time.
- Impressive without the effort – It looks like a showstopper straight out of a bakery window, but only you need to know just how easy it was to make.
Tips for the best strawberry crunch ice cream cake
- Use Softened Ice Cream – Let your ice cream sit at room temperature for a few minutes before layering so it spreads smoothly without tearing the crust or creating uneven layers.
- Press the Crust Firmly – Pack the crunch crust down tightly using the bottom of a measuring cup or glass to make sure it holds together cleanly when sliced.
- Run a Warm Knife Through It – Before cutting, run your knife under warm water and wipe it dry for smooth, bakery-worthy slices every time.
- Build Your Layers Slowly – Take your time adding each layer and returning the cake to the freezer in between so nothing melts together and the finished cake looks as good as it tastes.
- Pull It Out Before Serving – Let the cake sit at room temperature for five to ten minutes before slicing so the ice cream softens just enough to cut through without crumbling the crust.
Frequently asked questions
Absolutely! This cake is perfect for making ahead. Freeze it for at least 4 hours, but ideally overnight. It’ll keep well for up to 5 days, tightly wrapped.
Run a sharp knife under hot water, wipe it dry, and slice. This helps glide through the frozen layers cleanly.
Yes! You can customize this cake with your favorite flavors. Strawberry and vanilla give it that nostalgic shortcake bar taste, but feel free to try chocolate, raspberry, or even cookies and cream.
You can substitute vanilla wafers, graham crackers, or any crunchy vanilla cookie.
Definitely. Just swap the Golden Oreos and pretzels with your favorite gluten-free alternatives. Many brands offer gluten-free sandwich cookies and pretzels now.
Storing and freezing instructions
After assembling your ice cream cake, cover it tightly with plastic wrap or aluminum foil. For extra protection (and to prevent freezer burn), place the whole pan in a freezer-safe container or zip-top bag. It will keep well in the freezer for up to 5 days.
Let the cake sit at room temperature for 5–10 minutes before slicing. This softens it just enough for easier cutting without melting the layers.
Wrap individual slices in plastic wrap and store them in an airtight container in the freezer. Perfect for grabbing a quick single-serve dessert later!
Did you make this?
Please rate the recipe and leave a comment below. This helps other readers decide if this is a great recipe to bake. Be sure to tag me on Instagram using @schmidtybakes so I can see. I love to see what you’re baking!
Strawberry Crunch Ice Cream Cake
Ingredients
For the crust
- 8 (90g) Golden Oreos
- 1 cup (60g) mini pretzels
- 3 tablespoons (42g) unsalted butter (melted)
- 1/2 teaspoon salt
For the cake
- 1 pint (473 mL) vanilla ice cream
- 1 pint (473 mL) strawberry ice cream
- 1/2 cup (30g) mini pretzels (finely crushed)
For the topping
- 2 (22g) Golden Oreos
- 1/4 cup (8g) freeze-dried strawberries
Instructions
- Set both pints of ice cream on the counter 20-25 minutes before ready to start. Line the bottom of a 6” springform pan with parchment or wax paper. Set aside.
- Add 8 Golden Oreos, 1 cup mini pretzels, and salt to a food processor. Pulse until pretzels are fully crushed. Add melted butter and pulse again until mixture resembles wet sand. Press mixture firmly into the pan.
- Spread strawberry ice cream evenly over the crust. Add remaining 1/2 cup mini pretzels to food processor and pulse until almost fully crushed. Sprinkle crushed pretzels over the strawberry ice cream. Place in freezer for 20 minutes to firm up.
- Spread vanilla ice cream over the pretzel layer. Be careful not to press too hard. Add remaining 2 Oreos and freeze dried strawberries to food processor. Pulse until fully crushed. Gently press on top of vanilla ice cream layer. Cover with tin foil and place in freezer for at least 8 hours or overnight. Remove from freezer and set out 5-10 minutes before serving slices. Enjoy!
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
