Strawberry Cheesecake Ice Cream Cake

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  • 1 1/4 c graham cracker crumbs
  • 1/4 c sugar
  • 1/3 c melted butter
  • 1/2 gallon of strawberry ice cream
  • 1/2 gallon of strawberry cheesecake ice cream
  • 1012 Golden Oreos chopped into small pieces
  • 1 c white chocolate, melted
  • Decorative sprinkles
  • Strawberries for border
  • Whipped cream- 3/4 c heavy whipping cream, 1/4 c powdered sugar, 1/2 tsp vanilla
  • 9” springform pan + acetate sheets


  1. In a bowl, combine the graham cracker crumbs and sugar. Stir in the melted butter.
  2. Line a 9″ springform pan with parchment, cut in a circle to fit the bottom of the pan. Spread the graham crumbs in an even layer. Bake at 375 degrees for 6-8 minutes. Let cool.
  3. In a small bowl, combine the Oreos and white chocolate until the cookies are evenly coated. Spread onto a baking pan lined with parchment. Refrigerate until set, about 10-15 minutes. Remove from the fridge and chop into small, bite-size pieces.
  4. To assemble, let both half gallons sit at room temp until softened/a little melty. Line the inside of the springform pan with acetate paper. Cut enough so that it fits the perimeter of the pan. It doesn’t have to be perfect, when you add the ice cream it’ll press the acetate to the sides. If needed, hold the acetate together with a piece of tape.
  5. Spread the strawberry cheesecake ice cream on top of the graham crust. Smooth the top of the ice cream with a spoon so that it’s flat. Add the crushed Oreo/white chocolate mixture.
  6. Top the Oreos with the strawberry ice cream. Then add sprinkles to the center of the cake, leaving room for the border. Freeze until set. At least 4 hours or overnight.
  7. After it’s set make the whipped cream. Beat the cream until bubbles form. Add in the powdered sugar and vanilla and beat it until still peaks form. Transfer it to a piping bag with a 1M tip.
  8. Remove the cake from the freezer. Pipe whipped cream swirls on the edge of the cake. Add the halved strawberries on top of each swirl.
  9. Let the cake sit out until it’s easy enough to cut. Serve immediately.