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An easy, no-bake summer dessert with a Golden Oreo crust, creamy strawberry ice cream, vanilla frosting, and a homemade strawberry crunch topping made with freeze-dried berries and crushed cookies.

Ingredients

Scale
  • 22 Golden Oreos, wafers and filling, or other vanilla sandwich cookies
  • 1/4 cup unsalted butter (56 grams), melted
  • 2 pints (1 litre) strawberry ice cream
  • 3/4 cup unsalted butter (168 grams), slightly softened, but not starting to melt
  • 2 to 3 cups powdered sugar (about 220–330 grams), divided
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 to 3 tablespoons milk or heavy cream (30–45 ml)
  • 1/4 cup freeze-dried strawberries
  • 10 Golden Oreos or similar vanilla sandwich cookies, crushed, leaving some chunks for texture

Instructions

  1. Line an 8×8 inch (20×20 cm) pan with parchment paper or foil, leaving an overhang to lift the cake out later.
  2. Crush 22 Golden Oreos (wafers and filling) into fine crumbs using a food processor or a freezer bag and rolling pin.
  3. Mix the cookie crumbs with 1/4 cup melted butter until combined.
  4. Press the crumb mixture into the bottom of the lined pan without packing too tightly and chill in the fridge.
  5. Let 2 pints strawberry ice cream soften at room temperature for 5–15 minutes.
  6. Stir the softened ice cream until smooth and spreadable.
  7. Spread the ice cream evenly over the chilled crust and smooth the surface.
  8. Press a sheet of wax paper directly onto the ice cream to prevent ice crystals and freeze for at least 30 minutes.
  9. Beat 3/4 cup softened unsalted butter until smooth and fluffy, about 2 minutes.
  10. Add 1 1/2 cups powdered sugar, 1/4 teaspoon salt, and 1 teaspoon vanilla; beat on low until combined.
  11. Gradually add the remaining powdered sugar about 1/2 cup at a time, alternating with tablespoons of milk or cream, until the frosting is thick but spreadable.
  12. Remove the cake from the freezer and carefully peel off the wax paper.
  13. Spread the vanilla frosting evenly over the frozen strawberry ice cream layer and return the cake to the freezer.
  14. Pulse 1/4 cup freeze-dried strawberries in a food processor until they become a fine dust.
  15. Crush 10 Golden Oreos (wafers and filling) until crumbly, leaving some larger pieces for texture.
  16. Mix the strawberry dust and cookie crumbs together.
  17. Sprinkle the strawberry crunch evenly over the frosting layer.
  18. Cover the pan tightly and freeze the cake for at least 4 hours or overnight for best firmness.
  19. Lift the cake from the pan using the parchment or foil overhang, peel away the lining, and slice with a large, sharp knife cutting all the way through the crust.

Notes

Feel free to swap Golden Oreos with any vanilla cream sandwich cookies. You’ll need about 2 cups of crumbs for the crust and 1 cup for the crunch topping., Store extra slices covered tightly or in a freezer container to keep them fresh., Nutrition info is estimated per one slice, assuming the cake is cut into 12 pieces., For clean slices, wipe the knife between cuts or warm and dry the knife before slicing., The vanilla frosting stands up better to freezing than whipped cream., This cake is make-ahead friendly and can be frozen overnight.

Nutrition

Find it online: https://gingerbaking.com/strawberry-shortcake-ice-cream-cake/