Strawberry Crumble Ice Cream Cake
A delicious cake made with ice cream sandwiches, fresh strawberry jam and finished with a vanilla and strawberry crumble topping!
Ingredients
For the Ice Cream Cake
- 24 strawberry ice cream sandwiches
- 16 ounces Cool Whip, divided
- 1/2 cup strawberry jam
For the Strawberry Crumble Topping
- 3 ounce box strawberry jello
- 1 cup flour, divided
- 1/2 cup butter, divided
- 1/2 cup sugar
- 1 teaspoon vanilla
Instructions
For the Ice Cream Cake
- Layer 12 ice cream sandwiches in the bottom of a 9 x 13-inch dish. You may have to cut the last ice cream sandwich in order to get it to fit in the bottom of the dish.
- Allow to soften for a few minutes and then use a spoon to gently press the ice cream sandwiches down a little bit.
- In a medium mixing bowl, combine half the container of Cool Whip and strawberry jam. Spread this mixture over top of the first layer of ice cream sandwiches.
- Place another layer of ice cream sandwiches on top.
- Spread remaining Cool Whip over top.
- Place ice cream cake in freezer while preparing the topping.
For the Strawberry Crumble Topping
- Preheat oven to 350º Fahrenheit.
- Prepare a baking sheet by lining it with parchment paper.
- In a medium-sized bowl, mix jello, 1/2 cup flour, and 1/4 cup butter with a fork until it creates small crumbles.
- In another medium-sized bowl, stir 1/2 cup flour, 1/2 cup sugar, 1/4 cup butter, and 1 teaspoon vanilla. Use a fork until it creates small crumbles.
- On your prepared baking sheet, sprinkle the strawberry crumbles.
- Next, sprinkle the vanilla crumbles.
- Using your hand, gently mix the two together.
- Bake for 7 minutes.
- When done, do not stir. Allow to cool completely.
- When ready to serve ice cream cake, sprinkle strawberry crumble topping on top.