Cool off with this sweet, refreshing no churn strawberry ice cream cake. Creamy ice cream filling is layered over an Oreo cookie crust and whipped topping.
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Every spring, I stalk the Facebook page of the farmer’s market down the road for the arrival of Louisiana strawberries. It’s like the first true sign that winter is officially over and spring is finally here. Louisiana strawberries fly off the shelves just as quickly as they arrive and if you aren’t quick, you’ll end up disappointed and empty handed until next spring.
I never buy just a few pints. Nope, I have to spring for an entire flat. More strawberries than we can ever eat before they start to turn soft. I select a few prized pints for snacking now and a few are turned into homemade strawberry jam. The rest I vacuum seal and freeze, doling out those prized red berries throughout the remainder of the summer for some sort of frozen treat — like ice cream cake.
Maybe it’s the bright red berries or the creamy frozen sweetness, but this no church strawberry ice cream cake solidly beacons spring and summer days. With only six ingredients, this will quickly become your go-to dessert for Mother’s Day, Fourth of July or any occasion where cool and creamy is appropriate.
Prepare the springform pan
The only special equipment required to make this strawberry ice cream cake is a 9-inch springform pan. Start by unlocking the outer ring from the pan and removing the bottom. Wrap the bottom in a layer of aluminum foil, then fit the bottom back into the ring and lock it. This makes for easier clean up later. Give the inside of the pan a light coating of cooking spray.
How to Make the Oreo Cookie Crust
You will need 16 chocolate sandwich cookies to make the Oreo cookie crust. Grind these up into fine crumbs by either pulsing them in a food processor or placing them in a large plastic bag and giving them several good whacks with a rolling pin or meat mallet. The first option is more efficient. The latter is a remarkably satisfying stress reliever.
Combine the Oreo cookie crumbs with two tablespoons of melted unsalted butter. Stir until the crumbs are well coated with the butter. Pour the crumb mixture into the bottom of the prepared springform pan. Spread them around in an even layer, then flatten them out either using your hand or the flat bottom of a drinking glass.
How to Assemble the Strawberry Ice Cream Cake
Slice two cups of fresh strawberries lengthwise. Carefully press the sliced strawberries against the entire inner perimeter of the springform pan.
Next, chop the remaining two cups of strawberries. You can chop them as big or as small as you like, depending on your preference. Transfer the chopped strawberries into a medium mixing bowl. Add two twelve-ounce cans of sweetened condensed milk and stir to combine.
Afterwards, gently fold in one eight-ounce tub of whipped topping. Folding simply means we are going to incorporate the whipped topping into the strawberry mixture in such a way that we don’t lose the volume from the whipped topping. This is usually done with a spatula.
Once you’ve scooped the whipped topping out onto the strawberry mixture, take your spatula and gently slice through the middle of whipped cream and condensed milk. Run your spatula around one half of the bowl, folding everything over on top. Give the bowl a quarter turn, then repeat. This may take a few tries, but eventually the whipped cream and the condensed milk will come together. It should look nice and fluffy.
Finally, pour the strawberry filling into the springform pan over the cookie crust. Be careful not to knock over any of the strawberries you’ve arranged around the edge of the pan. Using a spatula, gently smooth out the strawberry filling. Place the pan on a level shelf in the freezer. Allow the cake the freeze for six hours until the filling is solid.
Remove the pan from the freezer and spread about half of another eight-ounce tub of whipped cream over the top. Chop up three or four (or more!) chocolate sandwich cookies. Not as fine as you did for the crust. You want nice big chunks of cookie for this part. Sprinkle the cookie chunks over the top of the whipped cream. Place the cake back in the freezer and allow it to freeze for one additional hour.
Before serving, allow the cake to sit a room temperature for about five minutes or so just to soften up enough to get a knife through it. Unlock the outer ring of the springform pan and completely remove it. Slice the cake and serve.
Storing Strawberry Ice Cream Cake
Strawberry ice cream cake can be made several days in advance. I recommend leaving it in the springform pan until ready to serve.
Be sure to keep any unserved cake in the freezer. The whipped cream topping melts faster than the strawberry filling
Allow any leftover ice cream cake to freeze and harden again completely before storing. Once frozen, wrap any uneaten portions in aluminum foil. Strawberry ice cream cake can be store in the freezer for three months. Pay careful attention to what you are storing it next to, as the ice cream can absorb the flavors of other items around it.
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Strawberry Ice Cream Cake with Oreo Crust
- 2 tablespoons butter melted
- 16 chocolate sandwich cookies plus more for garnish
- 4 cups fresh strawberries divided, stems removed
- 2 cans 14 ounces each sweetened condensed milk
- 1/4 cup lemon juice
- 2 tubs 8 ounces each frozen whipped topping, thawed, divided
- Chop cookies or process in a food processor until they become course crumbs. Mix with melted butter.
- Line the bottom of a 9-inch spring form with aluminum foil. Lightly coat the bottom and sides with cooking spray.
- Spread the cookie mixture around the bottom of the pan. Press the mixture with your fingers or a flat-bottomed glass until the cookie layer is flat.
- Slice two cups of strawberries lengthwise. Gently arrange the sliced strawberries around the perimeter of the pan.
- Coarsely chop the remaining two cups of strawberries.
- Combine the strawberries and any juice with the condensed milk and lemon juice.
- Gently fold in one tub of the frozen whipped topping.
- Carefully pour the strawberry mixture into the pan over the cookie crust. Smooth the strawberry mixture out with a spatula.
- Freeze for six hours or until the strawberry mixture is frozen solid.
- Remove the pan from freezer and spread half of the remaining tub of frozen whipped topping over the top. Garnish with additional chopped chocolate sandwich cookies. Place the dessert back in the freezer and freeze for an additional hour.
- Allow the dessert to sit a room temperature for about five minutes before serving to soften enough to cut. Remove the outer ring from the springform pan. Cut into equal slices and serve.