Layers of strawberry and vanilla ice cream are sandwiched between a buttery cookie crust and a crunchy strawberry topping, giving a nod to the childhood favorite strawberry ice cream bar. This is an almost no-bake dessert, but if you don’t want to turn your oven on in the summer heat (we assure you that the toasty flavor is worth it!), the crust can be left unbaked.
Spread vanilla ice cream on the crust, then freeze for about 1 hour until firm. Spread strawberry ice cream, then freeze for about 1 hour until firm. Spread Cool Whip on top.
Prepare the topping: In the now-empty food processor bowl, pulse the cookies a few times until coarsely ground. Transfer to the bowl that was used for the crust. Next, pulse the strawberries until coarsely ground and add to the cookies. Use a fork to combine with the soft butter until small clumps form. Sprinkle topping and press gently.
Cover with plastic wrap and freeze for at least 8 hours or overnight. Run a knife along the edges, then use the parchment sling to lift out of the pan. Slice into squares and serve immediately.

Strawberry Ice Cream Cake
Serves 9 to 12

Crust:
24 Golden Oreo cookies
4 tablespoons unsalted butter, melted
¾ teaspoon kosher salt

Filling:
3 cups vanilla ice cream, softened
5 cups strawberry ice cream, softened
8 ounce container Cool Whip

Topping:
12 Golden Oreo cookies
1 ounce freeze-dried strawberries
2 tablespoons unsalted butter, softened

Preheat oven to 350°F. Spray a 9×9-inch or 11 x 7-inch baking pan with nonstick spray, then line with a parchment sling.

In the bowl of a food processor, pulse cookies until finely ground. Transfer to a large bowl and mix with butter and salt until combined. Press into the bottom of the prepared pan and bake for 15 minutes, until light golden brown and fragrant. Set on a wire rack to cool to room temperature.

Meanwhile, prepare the topping. In the now-empty food processor bowl, pulse the cookies a few times until coarsely ground. Transfer to the bowl that was used for the crust. Next, pulse the strawberries until coarsely ground and add to the cookies. Use a fork to combine with the soft butter until small clumps form. Set aside.

Spread vanilla ice cream on the crust, then freeze for about 1 hour until firm. Spread strawberry ice cream, then freeze for about 1 hour until firm. Spread Cool Whip on top. Sprinkle topping and press gently. Cover with plastic wrap and freeze for at least 8 hours or overnight.

Run a knife along the edges, then use the parchment sling to lift out of the pan. Slice into squares and serve immediately.