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    Strawberry Crunch Ice Cream Cake

    Strawberry Crunch Ice Cream Cake combines fluffy yellow cake, strawberry ice cream, and whipped cream for a nostalgic treat. Coated with strawberry cookie crumble for that signature crunch!

    We have many summer birthdays in our family. That means I’m always looking for chilly desserts that are worthy of sticking some candles into. Cake and ice cream are birthday essentials, and this Strawberry Crunch Ice Cream Cake combines the best of both worlds! It’s a super easy fix that can be made ahead and kept frozen until party time.

    13×9 convenience.
    Mix up the yellow cake batter and spread it into a greased 13×9-inch baking dish. I’ve scaled down my yellow cake recipe to fill the pan halfway when it’s baked. This leaves just enough room for the creamy/crunchy toppings.
    Use your favorite store-bought strawberry ice cream. You’ll need a standard 1.75 quart container. Let it stand at room temperature for 20 minutes, then stir it until it has the spreading consistency of buttercream frosting. For easier work, you can paddle it in your stand mixer for about 1 minute until the texture is just right.

    Plan ahead, because the ice cream will need to refreeze until solid, about 4 hours. When the ice cream is firmed, spread on some homemade unsweet vanilla whipped cream. The other components of this recipe are pretty sweet so this layer really doesn’t need any sugar.

    Strawberry Crunchies.
    The crumble is super easy to whip up, especially if you use a food processor. Pulse together vanilla wafers, freeze-dried strawberries, a touch of powdered strawberry Jello, and a smidge of melted butter. If you don’t have a food processor, crush the dry toppings together in a bag with a rolling pin, then stir in the butter.

    This dessert was inspired by the Good Humor Strawberry Shortcake Bars, which is a nostalgic favorite for many. It has bold strawberry flavor, and that crumbly topping… well. I could eat it by the spoonful.

    This is such an easy cake to make, and if you cut it into ‘party size’ pieces (wedding cake-size pieces) you can serve up to 24 people! My serving size is generous, so I ended up with about 16 servings.
    Enjoy this cake on a hot summer’s day. It’s like a slice of air conditioning.
    Related recipe: Strawberry Delight

    Strawberry Crunch Ice Cream Cake

    Heather Baird

    Inspired by the nostalgic flavors of Good Humor Strawberry Shortcake Bars, this cake delivers a sweet, creamy bite with a cookie crumble topping. Plan ahead because this cake needs to freeze 4 hours, or overnight. It’s a lovely summertime treat that you can make ahead and store in the freeze until time to serve.

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    Prep Time 15 minsCook Time 22 mins4 hours chill time 4 hrsTotal Time 4 hrs 37 mins

    Course DessertCuisine American

    Servings 16

    Equipment13×9 inch pan
    Ingredients US CustomaryMetric Yellow cake1/2 cup unsalted butter room temperature1 cup granulated sugar2 large eggs room temperature1/2 tablespoon vanilla extract1 1/2 cups all-purpose flour1/2 tablespoon baking powder1/4 teaspoon salt1/2 cup whole milk room temperatureIce cream fillings and whipped topping1.75 quart container strawberry ice cream1 1/2 cups heavy cream whipped to stiff peaks1 teaspoon vanilla extractCrunch toppings5 oz. mini vanilla wafers 1/2 package, such as Nilla1/2 oz. freeze dried strawberries 1/2 package1/2 tablespoon strawberry gelatin powder such as Jell-O3 tablespoons unsalted butter melted
    Instructions Yellow cakePreheat oven to 350°F. Spray a 9×13 baking dish with cooking spray and set aside.Beat the butter and granulated sugar together in the bowl of an electric mixer. When the butter is lightened and fluffy, add the eggs one at a time. Mix until incorporated and smooth. Add in the vanilla and beat to combine.In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Add the flour and milk alternately to the creamed butter mixture, mixing until just combined with each addition. Begin and end with flour.Pour the batter into prepared baking sheet and spread evenly.Bake for 20-22 minutes, or until golden brown on top and a toothpick tester comes out clean. Cool completely.Ice cream filling and whipped creamAllow the ice cream to soften at room temperature 20 minutes. Stir it in the carton with a large spoon until the ice cream has the consistency of thick buttercream frosting. The ice cream will lose a little volume – this is normal. Alternatively, you can beat the ice cream in a stand mixer fitted with the paddle for 1 minute on low speed, or until it comes to spreading consistency.Pour the ice cream over the cooled yellow cake. Spread evenly. Freeze until solid, 2-4 hours.Whip the heavy cream with the vanilla extract to stiff peaks, about 5 minutes. Spread the whipped cream over the frozen strawberry ice cream layer.Crunch toppingsTo prepare the strawberry crunch, place the vanilla wafers and freeze-dried strawberries in the bowl of a food processor. Pulse until just combined. Add the strawberry gelatin powder. Pulse to fine crumbs. Pour the butter through the feeding tube as you pulse 3-5 more times, or until crumbs clump and cling together. (See note for doing this by hand.)Sprinkle the strawberry crunch mixture generously over the whipped cream. Freeze, covered, until firm, 4 hours or overnight. Remove cake from freezer. Serve slices from the dish.
    NotesThe strawberry ice cream color can be intensified with a few drops of red food color. Mix it in a you stir it to spreading consistency.
    The crunchy topping can be made by hand by placing the cookies, freeze-dried strawberries, and Jell-O powder in a large zip top bag. Use a rolling pin to smash and crush the contents. Pour the mixture into a bowl and stir in the melted butter. Use this mixture to top the cake.
    I used Nilla Wafers in this recipe, but most any butter cookie will work. 15-20 Golden Oreos may also be substituted for the vanilla wafers. This version of the crumble will be slightly sweeter because of the cream filling.
    If you can’t find freeze-dried strawberries at your grocery store, increase the strawberry Jell-O powder to 2 tablespoons. This will give the crumble more strawberry flavor without using the actual strawberries.

    Keyword ice cream cake, strawberry crunch topping, strawberry ice cream, summer dessert, yellow cake

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    Ginger Snickerdoodle Cheesecake Bars

    Snickerdoodle cookies get a seasonal cheesecake makeover with these Ginger Snickerdoodle Cheesecake Bars. One pan feeds a crowd!

    It’s hard to improve upon a classic, but these layered Ginger Snickerdoodle Cheesecake Bars come close! They’re so decadent and delicious with a gingersnap crust, cheesecake filling, and snickerdoodle cookie topping. There’s so much to love!

    Make the crust with your favorite ready-made gingersnaps. Melted butter makes the base even more delicious with its flavor and helps anchor the crust together at the bottom of the dish.

    We all love a 13×9 dish dessert. And especially for the holidays. It’s such a great way to make dessert for a crowd. One pan yields about 24 bars. And they’re so rich just a little goes a long way.

    Whip up the cheesecake filling in the bowl of an electric mixer. It’ll be thick and luscious, and easy to spread over the gingersnap crust.

    Mix up the snickerdoodle cookie topping in a big bowl. The dough should be thick and not too sticky.

    Pinch off pieces of the dough with your fingers and place them on top of the cheesecake layer. This is probably the most work you’ll do making these bars. Once everything is covered, sprinkle the cookie layer with a mixture of cinnamon and sugar.

    Bake the dessert for about 30 minutes. The sides will puff up and the middle will still have a slight wobble when it’s done. Plan ahead because these need to chill before you slice them.

    Ginger Snickerdoodle Cheesecake Bars are true comfort food! The ginger flavor that makes them so season appropriate. I bet Santa wouldn’t mind these instead of cookies on Christmas Eve.
    This blog post is sponsored by Go Bold With Butter! View their other recipes right here.

    Ginger Snickerdoodle Cheesecake Bars

    Heather Baird

    These Ginger Snickerdoodle Cheesecake Bars put a seasonal twist on the classic cookie. They’re layered with a buttery gingersnap crust, filled with creamy cheesecake batter, and topped with a ginger-snickerdoodle cookie crust.

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    Prep Time 20 minsCook Time 30 minsTotal Time 50 mins

    Course DessertCuisine American

    Servings 24

    Equipment13×9 inch dish
    Ingredients US CustomaryMetric Gingersnap cookie crust1 1/2 cups ginger snap cookie crumbs1/2 cup chopped pecans1/4 cup granulated sugar1/2 cup unsalted butter meltedCheesecake filling16 oz. cream cheese softened3/4 cup granulated sugar2 large eggs1 teaspoon vanilla extract1/2 teaspoon cinnamonGinger snickerdoodle layer3/4 cup unsalted butter softened1 1/2 cups granulated sugar1 large egg1 teaspoon vanilla extract1 1/2 teaspoons baking powder1/4 teaspoon fine grain salt2 cups all-purpose flour sifted1/2 teaspoon cinnamon1/2 teaspoon ground gingerCinnamon-sugar topping1/4 cup granulated sugar1 teaspoon cinnamon
    Instructions Gingersnap crustPreheat the oven to 350°F.Spray a 13×9 baking dish with flour-based baking spray, or grease the pan and line with parchment paper.Combine the gingersnap cookie crumbs with the pecans and sugar in a large mixing bowl, and then pour melted butter over the mixture. Stir until thoroughly combined. Press the crumb mixture into the bottom of the prepared baking dish.Cheesecake fillingIn the bowl of an electric mixer fitted with the whisk attachment, beat the cream cheese on medium speed until soft and fluffy. With the mixer still running, add sugar, eggs, vanilla and cinnamon. Scrape down sides and bottom of the bowl to be sure all the ingredients are well-incorporated. Whip on medium-high speed until smooth and fluffy. Pour the filling over the crust, spreading into an even layer.Snickerdoodle cookie layerIn the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar together until fluffy. Mix in the egg and vanilla. Add baking powder, salt, flour, cinnamon and ground ginger. Mix until just combined. Using your fingers, pinch dough into small pieces and place over the surface of the cheesecake layer. Cover the entire surface of the cheesecake layer with the dough.Cinnamon-sugar toppingStir sugar and cinnamon together in a small bowl. Sprinkle evenly over the cookie dough layer.Bake for 30-35 minutes, or until the top cookie layer is golden brown and the edges are puffed. The cheesecake middle should have a slight wobble when moved.Cool completely in the pan. Cover the bars and refrigerate to set, about 4 hours or overnight. When cheesecake bars are fully set, cut them into squares and serve.

    Keyword cheeecake filling, cream cheese, gingersnap crust, ground ginger, snickerdoodle topping

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