Ingredients
1.5 quarts strawberry ice cream
1 quart vanilla bean ice cream
30 golden Oreo cookies (2 cups crushed)
1/2 cup unsalted butter, melted
1 cup heavy whipping cream
3 tablespoons powdered sugar
1 teaspoon vanilla extract
Instructions
Preheat oven to 350°F/180°C.
In a food processor, pulse Oreo cookies until crushed. Add melted butter and pulse to combine.
Press half the crumble into a 9×13-inch parchment-lined pan.
Freeze for 20 minutes.
Spread half the strawberry ice cream over the crumble layer; freeze for 20 minutes.
Spoon half the vanilla ice cream on top; freeze for 20 minutes.
Repeat layers: remaining crumble, strawberry ice cream, and vanilla ice cream.
Freeze 2 hours to firm.
Before serving, whisk cream, powdered sugar, and vanilla until stiff peaks form. Spread over the entire cake.
Freeze 2 hours to set.
Cut into 12 slices just before serving.
Notes
Use halal-certified Oreo cookies if available
Shortbread cookies or vanilla wafers work as alternatives
Freeze in stages to maintain distinct layers
Serve best within 48 hours of assembly
For dietary needs: use dairy-free whipped cream and certified halal vanilla extract
- Prep Time: 30
- Cook Time: 15
- Category: Strawberry Dessert Recipes
- Method: Freezing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 680
- Sugar: 55g
- Sodium: 280mg
- Fat: 38g
- Saturated Fat: 20g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 120mg