Strawberry Crunch Ice Cream Cake

If you’re looking for the perfect warm weather dessert that’s bursting with flavor and nostalgia, this small batch strawberry crunch ice cream cake is the sweet treat your summer needs. Inspired by the classic ice cream truck favorite, this cake combines creamy vanilla and strawberry ice creams with a sweet and salty crust. All made in a smaller, more manageable size for anyone who doesn’t want to commit to a full-size cake.

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.

Why you’ll love this strawberry crunch ice cream cake

• Satisfy your craving without committing to a full-size cake.
• Keep the oven off and let your freezer do the work. Perfect for hot summer days.
• The combination of Golden Oreos and pretzels is crunchy, buttery, and totally crave-worthy.
• Inspired by the classic strawberry shortcake ice cream bars we all grew up with.
• It’s customizable. Swap the ice cream flavors, use gluten-free cookies, or drizzle on chocolate for a personal twist.

Ingredients needed for cake

Step by step instructions

Note: Find the full ingredient measurements and instructions in the recipe card at the bottom of this page.

1. 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.
2. 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. 
3. 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.
4. 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!  

Frequently asked questions

Tips for the best strawberry crunch ice cream cake

• Let each ice cream flavor sit out for about 20-25 minutes before layering. It should be soft enough to spread, but not melted—this gives you smooth layers without blending the flavors.
• Use parchment paper or plastic wrap to line your loaf or springform pan. It makes removing and slicing the frozen cake so much easier and cleaner.
• Use the bottom of a measuring cup or glass to press the crust mixture tightly into the pan. A firm base holds up better once frozen.
• Dip a sharp knife in hot water, wipe it dry, and slice for neat, even pieces without dragging or cracking the cake.

Storing and freezing instructions

To store:
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.

To serve:
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.

To store leftovers:
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 RECIPE? ❤️
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!

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