Miss a favorite childhood ice cream treat? This Strawberry Crunch Ice Cream Cake satisfies all those cravings in a slice!
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I'm old enough to remember playing outside and hearing that familiar jingle blaring from two blocks down. All the neighborhood kids (there were a lot of us) would run inside to hunt for change, shaking our piggy banks until a few coins dropped out. I don't think we even needed $1, that's how cheap things were back then! By the time he got to our street, there were tons of kids already lining up along the curb, waiting for him to stop.
One of my favorite treats from the ice cream truck was a strawberry shortcake bar. The strawberry center surrounded by creamy vanilla ice cream, all coated in strawberry and vanilla crunchy crumbs was my idea of heaven on a stick. I wanted to bring back that childhood experience, but make it a little easier and more sophisticated for my adult self. Something that could be sliced and eaten with a fork like the ice cream birthday cakes I used to make my kids. This ice cream cake has all the flavors of our childhood, and there's no need to search for change for this one! (They probably take debit cards these days, and each bar is probably over $5 anyway, or at least it will be once you add in the tip that you know you'll be asked to give, am I right?!)
what you'll need to make this ice cream cake
- Ice cream - to make this a strawberry crunch cake, you'll need both strawberry and vanilla ice creams. I've taken the easy way out and used store-bought ice cream (enhanced a little), but feel free to make your own if that's how you roll.
- Gluten free Golden Oreos - if you can't tolerate oats (they are in gf Oreos), use any brand of vanilla sandwich cookies. There are several brands that are all pretty good.
- Strawberry jello - dry jello mix is mixed with the oreos to make the strawberry crunch.
how to make strawberry crunch cake
make the strawberry crunch
Place gluten free vanilla sandwich cookies (Golden Oreos or other) in a food processor and pulse into fine crumbs. Stream in melted butter while processing on low until mixture reaches a wet sand texture. Divide evenly between two bowls. Add a package of dry strawberry Jello gelatin mix to one and mix throughout. Divide between two baking sheets. Bake at 350 degrees F, the vanilla crumbs for 5 minutes, the strawberry for 8. Remove from the oven and let cool completely. Combine both crumbs into one sheet tray and set aside.
assemble the cake
Mix freeze-dried strawberry powder into strawberry ice cream in a large bowl. Return to freezer until needed. Line a 6-8 inch tall cake pan or adjustable cake ring (affiliate link) with waxed paper so that it overhangs. Spread softened vanilla ice cream into the bottom and smooth the top. Sprinkle about a cup of strawberry crunchies evenly over the ice cream and freeze for 30 minutes.
Gently spread the softened strawberry ice cream over the crunch. Place a piece of plastic wrap over the ice cream followed by a cardboard cake circle. Press down firmly. Freeze for at least 2 hours.
Whip heavy cream with powdered sugar and vanilla into firm peaks. Remove cake from freezer and unmold onto serving platter. Spread whipped cream on top and sides of cake and gently adhere strawberry crunch all over. Freeze again until solid. Serve.
Prefer to Watch?
strawberry crunch cake faqs
The strawberry crunch in and on this cake is made with gluten free Golden Oreo cookies and strawberry Jello powder.
Sure! Put softened vanilla ice cream (or layer vanilla and strawberry) into popsicle molds and freeze. Coat frozen ice cream bars with strawberry crunch.
The traditional is vanilla and strawberry, but feel free to use whatever flavors of ice cream you'd like.
more gluten free Summer treats
- Gluten Free Ice Cream Sandwiches
- Gluten Free Trifle Recipe
- Gluten Free No Bake Dirt Cake
- Gluten Free Peach Cobbler Recipe
- Gluten Free Waffle Cones
- Gluten Free Strawberry Lush
- Eton Mess (A Naturally Gluten Free Dessert)
- Gluten Free Any Fruit Crumble
- Gluten Free Better Than Robert Redford
If you miss the old strawberry crunch bar ice cream treat as much as I do, make this cake. It will satisfy all of those cravings and then some!
Strawberry Crunch Ice Cream Cake (Gluten Free)
Ingredients
Strawberry Crunchies
- 28 gluten free Golden Oreos (any gluten free
- 8 tablespoon butter, melted
- 3 oz strawberry Jello mix
Ice Cream Layers
- 1.44 qts vanilla ice cream
- 1.44 qts strawberry ice cream
- 2 oz (56g) freeze-dried strawberries, ground into a fine powder (optional, but it will boost the strawberry flavor of your strawberry ice cream)
Frosting
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 1 tablespoon vanilla extract
Instructions
Make the Strawberry Crunchies
- Preheat oven to 350°F and set aside two small baking sheets (I use quarter sheet pans).
- In the bowl of a food processor, blend cookies into a fine crumb. Slowly drizzle in melted butter, processing until the mixture resembles wet sand.
- Divide the mixture between two bowls and add dry strawberry Jello mix to crumbs in one bowl; mix thoroughly.
- Spread crumbs out into an even layer on each of the two small baking sheets. Bake the vanilla crumbs for 5 minutes and the strawberry crumbs for 8 minutes. Let cool completely. Break up crumbs and combine; set aside.
Layer Ice Cream
- Line an adjustable cake ring (or two 6-8 inch round cake pans) with two overlapping sheets of waxed paper or parchment paper (this is preferred over plastic wrap); set aside.
- For extra strawberry flavor, add freeze-dried strawberry powder to softened strawberry ice cream in a large bowl and stir to combine well; return to freezer while assembling the rest of the cake.
- Spread softened vanilla ice cream on the bottom of the prepared pan into an even layer. Quickly add a layer of strawberry crunchies (a good hefty dose--at least one cup). Carefully spread softened strawberry ice cream over strawberry crunchies. I like to use a piece of plastic wrap on top of the ice cream to smooth the top into an even, level layer. If desired, add a cardboard cake circle on top of plastic wrap and press down firmly. Freeze until solid, at least 2 hours.
Make Whipped Cream Frosting
- Combine heavy whipping cream, powdered sugar, and vanilla extract in the bowl of a stand mixer or large mixing bowl. Whip into stiff peaks.
Assemble Cake
- Remove frozen cake from freezer, flip over onto slightly larger cardboard cake circle, and remove cake ring (or cake pan). Gently peel back the waxed paper and discard.
- Spread whipped cream frosting all over the top and sides of the cake into an even layer. Return cake to freezer for at least 30 minutes.
- Remove cake from freezer and, holding the cake in one hand and strawberry crunchies in the other, gently press strawberry crunchies to the sides and then the top of the cake.
- Return cake to freezer for at least 30 minutes, preferably 4 hours for best slicing. Slice and serve.
Sam says
Hi! Making this tomorrow and I ordered the cake pan you linked. What size/setting do you lock it on? Aka what’s the sweet spot of how wide the cake should be? I’m so excited to see the look on my almost 5 yr olds face!
Kim says
I don't really measure it, but it's between 7 and 8 inches. Did you watch the video?
Sam says
I hadn’t! Thanks for reminding me of the video. And for making such wonderful delicious recipes! Your site is one of the few I come back to again and again 🙂
Kathie says
Thank you for sharing such great GF recipes! Especially the GF Artisan Bread and the GF sourdough bread there is no better!!!
Mary-Lyn says
I can not WAIT to try this recipe. I do have one question though. Do you really mean 28ounces of freeze dried strawberries? I'm assuming it's typo. Something I am all too familiar with in my own writing 😂 Should the amount be 28 grams or was it meant to be .28 ounce. Double checking. I have the ice cream and co ready to go! 😋
I think that while I await your response, I'm going to fill some of your Apple Fritter (best recipe ever!) with some butterscotch ripple ice cream and make a ice cream donut-wich... I don't think te name will catch on but I'm excited to give it a try 😂
Kim says
I'm so sorry! You were right, it was supposed to be 28 grams, but times two so 56 grams or 2 ounces.
I have changed it and thank you so much for alerting me to the problem 😍
Kim says
Awe, you are too kind! Thank you so much 🥰