Strawberry Crunch Icebox Cake is a great summertime no-bake dessert. Layers of golden Oreos, strawberry and vanilla ice cream, and whipped cream make this dessert a must.
No Bake Strawberry Crunch Icebox Cake
Remember those classic strawberry ice cream bars with the crunchy strawberry pieces from the ice cream truck? That's basically this icebox cake in a nutshell. It breaks down the classic ice cream bar into layers to make a traditional icebox cake perfect for a summer dessert.
Icebox cakes are all about the layers —and this Strawberry Crunch Icebox Cake is no exception. This icebox cake starts with a layer of Golden Oreos, then moves on to a layer of vanilla ice cream, followed by strawberry ice cream. It doesn't end there, either. A layer of whipped cream topped with more Golden Oreos and freeze-dried strawberries rounds off the cake. It's a whole lot of layers, but each one brings a new flavor to the table.
We all know that the crunchy strawberry pieces were the best part of the ice cream bar. Don't worry — this cake has them — just in the form of freeze-dried strawberry pieces. They aren't as sweet (or artificial!) as the classic crunchy pieces, but they do the work to achieve the signature flavor. I like to mix them with more crushed-up golden Oreos to add a bit of sweetness to the crunch.
Having patience is key when making this cake. While it is a no-bake recipe and doesn't require turning on your oven, it does require a lot of sitting around and waiting. Each layer of the cake needs some time in the freezer to firm up. If you rush this process, the layers meld into one giant piece and mix all together. After one bite of the cake, you'll see that it was all worth the wait.
Looking for more no-bake ideas? Try my Rice Krispie treat ice cream sandwiches or creamsicle popsicles for a refreshing treat.
Why I Love This Strawberry Crunch Icebox Cake
- Throwback Dessert - Who doesn't love a good throwback in the form of a sweet treat?
- No-Bake - Turning on the oven in the summer isn't always ideal. This cake just needs the freezer to come together.
- Super Simple - The cake doesn't take much technical skill. It's all about layering different flavors.
Ingredients Needed To Make Strawberry Crunch Icebox Cake
See below for all the details on what you'll need to make the full recipe.
- Golden Oreos - The cookies create a base layer for the ice cream cake.
- Freeze Dried Strawberries - Gives the cake a slight strawberry crunch.
- Strawberry Ice Cream - The signature layer of the icebox cake.
- Cool Whip - The final layer for the icebox cake.
- Vanilla Ice Cream - A plain flavor that pulls everything together.
Directions For How To Make Strawberry Crunch Icebox Cake
- Prepare.
Prepare an 8x8 pan with parchment paper. Set to the side.
- Make the crust.
Crush 24 Golden Oreos. Do this using a food processor or place the Oreos in a plastic bag and smash them using a rolling pin. Crush them until they have a sandy texture. When they are at the right texture, combine the Oreos with the melted butter and mix. Pour the mixture into the prepared pan and press down until flat. Freeze the crust for 20 minutes.
- Spread vanilla layer.
Take the vanilla ice cream out of the freezer to thaw while the crust is setting. When the crust has set, spread the vanilla ice cream on top of it. Place the cake back in the freezer until firm, about 20 minutes.
- Spread the strawberry layer.
Take the strawberry ice cream out of the freezer to thaw while the vanilla layer sets. Repeat the same process with the strawberry ice cream. Place back in the freezer until firm, about 20 minutes.
- Spread the Cool Whip layer.
Take the Cool Whip out of the freezer to thaw. When ready, spread the Cool Whip on top of the strawberry ice cream. Top the Cool Whip layer with the freeze-dried strawberries and crushed Oreos.
- Freeze overnight.
When the last layer has been spread, cover the icebox cake with plastic wrap and freeze the cake for 12 hours or overnight.
- Cut and enjoy.
When ready to serve, remove the cake from the freezer and give it a minute or two to thaw slightly. Then, use a sharp knife to cut the cake into bars or slices.
Serving Suggestions
This cake is excellent for a summer dinner with family and friends or a celebratory barbeque. It melts fast, so the key is keeping it in the freezer until you are ready for dessert.
Make Ahead and Storage
The Strawberry Crunch Icebox Cake can easily be made ahead of time. Since it takes a while for all the layers to set, it is better to plan ahead with this cake. The longer the cake sits in the freezer, the firmer and more defined the layers will be.
Keep the prepared icebox cake in an airtight container or in the cake pan until ready to serve. Any extra slices can also be placed back in the freezer and stored for 2-3 months.
Tips and Variations
- Swap Out The Strawberry - Don't love strawberries? No problem. While it is the main flavor of the cake, this cake can be made with any type of ice cream.
- Don't Rush - Don't rush the process in the freezer for the icebox cake. Let the layers firm up — otherwise, everything will be a soupy mess.
- Let the Ice Cream Thaw - Take the next layer of ice cream or cool whip out of the freezer when you place the cake back in for each layer. This will let it thaw and make the frozen items much more spreadable.
FAQs
The nostalgic strawberry crunch pieces are typically made with strawberry jello mix and crushed Golden Oreos.
Icebox cakes get their name from how they were originally prepared. Refrigerators were not around when the icebox cake was created, so the ice chest was filled with a large block of ice to keep everything cold.
Ice cream cake just uses ice cream in the recipe, while icebox cake typically has some sort of cookie and Cool Whip layer.
Strawberry Crunch Icebox Cake
Ingredients
Equipment
Method
- Prepare an 8x8 pan with parchment paper and set to the side.
- Make the crust. Using a food processor or a plastic bag with a rolling pin, crush 24 golden Oreos until they have a sandy texture. In a small bowl, mix the crushed Oreos with the melted butter. Add the sandy Oreo mixture to the prepared pan and press down until smooth and flat. Place the pan in the freezer to set, about 20 minutes.
- Take the vanilla ice cream out of the freezer to thaw. Then, after 20 minutes, spread the ice cream on top of the cookie layer. Place the pan back in the freezer until firm, about 20-30 minutes. Repeat the steps with the strawberry layer.
- While the ice cream layers are setting, prepare the rest of the 12 Oreos for the topping. Crush them until they are in chunky pieces. Do the same with the freeze-dried strawberry pieces. The Oreos and strawberries can be combined or spread out on the cake separately.
- Spread the Cool Whip on top of the strawberry for the final layer. Then, top the Cool Whip with the golden Oreo and freeze-dried strawberry crumbs. Wrap the cake in plastic wrap and place it in the freezer to firm up. Freeze the cake for 12 hours or overnight.
- When you are ready to serve the cake, remove it from the freezer to warm up. Then, remove the cake from the pan or serve it directly in it. Use a sharp knife dipped in warm water for smooth and even pieces.
Leave a Reply