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.
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.