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Easy Strawberry Crunch Ice Cream Cake

Indulge in this layers of creamy strawberry ice cream atop a crunchy cookie crust, perfect for summer gatherings or cozy evenings.
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Prep Time 20 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert, Summer treat
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup crushed graham crackers or Oreos
  • 1/4 cup melted butter
For the layers
  • 1 large box strawberry ice cream (2 quarts) Allow to soften for easier spreading
  • 1 cup fresh strawberries, sliced
  • 1 cup whipped cream (store-bought or homemade) For topping
  • optional chocolate sauce For garnish
  • optional cup additional berries For garnish

Method
 

Preparation
  1. In a bowl, combine the crushed graham crackers (or Oreos) and melted butter until well blended. Press this mixture evenly into the bottom of a 9-inch springform pan, creating a crust. Chill in the refrigerator for about 10 minutes.
  2. Remove the strawberry ice cream from the freezer and allow it to soften for a few minutes. Spread half of the softened ice cream over the crust in an even layer.
  3. Evenly distribute sliced strawberries over the ice cream layer.
  4. Spread the remaining strawberry ice cream over the strawberries, ensuring an even finish.
  5. Spread the whipped cream generously over the top layer of ice cream for a beautiful finish.
  6. Cover the cake with plastic wrap and freeze for at least 4 hours, or until firm.
  7. Once ready to serve, remove the outer ring of the springform pan. Garnish with additional whipped cream and strawberries if desired.

Notes

Store leftovers in the freezer in an airtight container for up to 2 weeks. Allow to sit at room temperature for about 10 minutes before slicing for easier serving.