Strawberry Ice Cream Cake
User Reviews
5
Strawberry Ice Cream Cake
Description
The Strawberry Ice Cream Cake starts with a base of crushed golden Oreo cookies mixed with melted butter, pressed into a springform pan to form a sturdy crust. Layers of softened vanilla ice cream, Coldstone brand strawberry sauce, and additional crushed Oreo cookies create a complex, sweet-and-creamy texture profile. After an hour of freezing, a layer of softened strawberry ice cream and whipped topping is spread on before the cake is frozen until firm. The top is finished with diced fresh strawberries and more crumbled Oreos, adding freshness and contrasting crunch.
Each slice offers a smooth, chilled dessert experience with familiar cookie flavors accented by fresh fruit. The cake needs to thaw briefly before serving to ensure clean slices and easy portioning.
The recipe notes suggest that if Coldstone strawberry sauce is unavailable, strawberry jam should be used as a substitute to maintain a similar flavor profile. Leftover cake can be stored in an airtight container in the freezer for up to three months, keeping it convenient for future occasions.
Ingredients
- 45 golden Oreo cookies divided
- ½ cup butter melted, unsalted
- 1 quart vanilla ice cream softened
- 1 cup strawberry sauce Coldstone brand
- 1 quart strawberry ice cream softened
- 8 ounces Cool Whip thawed
- ½ cup strawberries diced, fresh
Instructions
- Line the bottom of a 9" springform pan with parchment paper.
- Crush 24 Oreo cookies in a food processor, then blend in the melted butter.
- Press the Oreo mixture into the bottom of the prepared pan.
- Spread the vanilla ice cream over the crust, being careful not to dig into the crust.
- Add 1 cup Coldstone strawberry sauce over top of the vanilla ice cream.
- Crush another 16 Golden Oreos and place over top of the strawberry sauce.
- Place in freezer for 1 hour.
- Remove from freezer and spread the strawberry ice cream over the layer of strawberries then top with a layer of whipped topping.
- Place in the freezer for 6-8 hours until it is completely firm.
- Remove the cake from the freezer and allow it to thaw for 5-10 minutes before removing it from the pan.
- Crush another 5 Oreos and add the 1/2 cup of diced strawberries and Oreo crumbs on top of the cake to finish it off.
- Slice carefully with a sharp knife and serve immediately.
Notes
- Use strawberry jam as a substitute only if Coldstone strawberry sauce is unavailable, as it preserves the intended strawberry flavor.
- Store leftovers in an airtight container in the freezer for up to three months to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 702 kcal
% Daily Value*
| Calories | 702kcal | 35% |
| Carbohydrates | 97g | 32% |
| Protein | 8g | 16% |
| Fat | 33g | 51% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 81mg | 27% |
| Sodium | 306mg | 13% |
| Potassium | 392mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 45g | 90% |
| Vitamin A | 860IU | 17% |
| Vitamin C | 14mg | 16% |
| Calcium | 233mg | 23% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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