Featured Recipe
Strawberry Crunch Ice Cream Cake
By Kate
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Cookie crust base made from golden sandwich cookies blended with butter. Layered vanilla and strawberry ice creams softened then spread evenly then refrozen. Strawberry gelatin-infused cookie crumble baked for crunch topping. Whipped cream spread finishes the cake with texture contrast. Frozen thoroughly before slicing for clean cuts. Serves nine. Balanced macros with moderate calories, protein, fat, and carbs. Sweet with a hint of tart strawberry. Practical kitchen timing with softening and freezing intervals. Swap golden Oreos for vanilla wafers; strawberry powder for raspberry; butter for coconut oil. Handles freezer time well. Great make-ahead freezer dessert choice.
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Prep:
75 min
Cook:
12 min
Total:
Serves:
9 servings
frozen dessert
no-bake cake
summer recipe
Introduction
Golden sandwich cookie crumbs pressed firmly form a sturdy ice cream cake crust. The buttery base holds cold softened layers of vanilla then strawberry ice cream, each spread with care to prevent blending. Strawberry gelatin powder in the crunchy cookie crumble gives a subtle fruit punch baked crispy for texture contrast. The finish comes wrapped in whipped topping with strawberry cookie crunch for bite. Timing is key; watch for softening textures, bubbling edges, and cooling cues to get each stage right. Kitchen tools: offset spatula, food processor, zip-top bags, baking sheets. Freeze solid for clean slices. Freezer dessert you can prep ahead and trust to hold shape under warm knives. Options to swap cookies, fats, or gelatin powder for twist or dietary needs. Familiar ingredients, straightforward method, precise results.
Ingredients
About the ingredients
Golden sandwich cookies offer both buttery crumb and soft filling notes, ideal for contrasting textures. Grinding finely for crust avoids falling apart; keep some chunkier bits for crunch. Butter binds crumbs; melted, not hot. Strawberry gelatin powder must fully dissolve into melted fat before coating cookies to avoid grainy texture. Butter can be swapped for neutral coconut oil without compromising crumb integrity, adding subtle tropical aroma. Vanilla and strawberry ice creams require softening on counter but not melting—test texture visually and by spatula pressure. Whipped topping evenly spread for final smooth finish contrasts crunch perfectly. Can swap cookies for graham crackers or vanilla wafers for variation. Gelatin powder substitution with raspberry adds fresh acidity. Beat clumps with fork before mixing.
Method
Technique Tips
Pulse cookies for base crumbs until fine but not dusty, avoid overheating food processor—burnt smells spoil flavor. Mixing crumbs with melted butter needs thorough coating for firm crust. Press crust down firmly to avoid air pockets causing cracking when frozen. Baking the strawberry cookie crumble at 340°F (reduce temp slightly from original for even color) creates crisp clusters; watch edges for golden brown, slight bubbling aroma—a signal it’s ready. Allow full cooling stage to firm crumb clusters before breaking up, or they won’t hold crunch. Gradual ice cream softening critical; too hard and spreading tears crust, too soft and layers blend. Use offset spatula for flat, even layers. Freeze intervals after spreading allow ice cream to set properly—don’t skip or rush. Whipped topping seals moisture, adds contrast. Final freeze fully solid, at least two hours, ensures clean slicing. Use warm knife, wipe between cuts for neat pieces. Store covered airtight in freezer up to three days to maintain texture and avoid freezer burn.
Chef's Notes
- 💡 Keep cookie crust firm. Press crumbs down hard, no gaps. Thin crust breaks easily. Warm melted butter, but don’t make it hot. Mix well.
- 💡 Use offset spatula for layering. Spread ice cream gently, avoid mixing. Let it soften on counter but not melt to puddle. Check by pressing.
- 💡 Watch oven closely for crunchy topping. Golden edges tell you it’s done. Let cool completely before breaking clusters. This avoids soft bits.
- 💡 If layers blend, maybe ice cream too soft. Freeze between layers. Firm texture needed. Knife warm with hot water for clean slices.
- 💡 Consider making ahead. Freezes solid—easy for last-minute dessert. Wrap well to avoid ice crystals. Last 3 days in the freezer.
