Ingredients:

  • 1.5 cups graham cracker crumbs
  • 0.33 cup unsalted butter, melted
  • 2 tbsp granulated sugar
  • 0.25 tsp salt
  • 1 pt vanilla ice cream, slightly softened
  • 1 pt strawberry ice cream, slightly softened
  • 1 cup fresh strawberries, finely diced
  • 0.25 cup strawberry puree
  • 1 cup freeze-dried strawberries, crushed
  • 0.5 cup vanilla wafer cookies, crushed
  • 0.25 cup unsalted butter, melted
  • 0.25 cup powdered sugar

Instructions:

  1. Line the bottom of a 9-inch springform pan with parchment paper.
  2. Combine graham cracker crumbs, melted butter, sugar, and salt until the mixture resembles wet sand.
  3. Firmly press the mixture into the bottom of the pan and freeze for 15 minutes.
  4. Spread the softened vanilla ice cream evenly over the frozen crust using an offset spatula.
  5. Fold diced strawberries into the strawberry puree and spread a thin layer over the vanilla ice cream.
  6. Spread the softened strawberry ice cream over the fruit layer and smooth the top.
  7. Cover the pan with plastic wrap and freeze for at least 4 hours or overnight.
  8. Mix crushed freeze-dried strawberries, crushed vanilla wafer cookies, melted butter, and powdered sugar to create the crunch topping.
  9. Spread the strawberry crunch mixture over the frozen cake and freeze until set.