Strawberry Crunch Ice Cream Cake

Strawberry Crunch Ice Cream Cake combines fluffy yellow cake, strawberry ice cream, and whipped cream for a nostalgic treat. Coated with strawberry cookie crumble for that signature crunch! https://www.sprinklebakes.com/2022/06... INGREDIENTS For the yellow cake: 1/2 cup unsalted butter room temperature 1 cup granulated sugar 2 large eggs room temperature 1/2 tablespoon vanilla extract 1 1/2 cups all-purpose flour 1/2 tablespoon baking powder 1/4 teaspoon salt 1/2 cup whole milk room temperature For the ice cream fillings and whipped topping: 1.75 quart container strawberry ice cream 1 1/2 cups heavy cream whipped to stiff peaks 1 teaspoon vanilla extract For the crunch toppings: 5 oz. mini vanilla wafers 1/2 package, such as Nilla 1/2 oz. freeze dried strawberries 1/2 package 1/2 tablespoon strawberry gelatin powder such as Jell-O 3 tablespoons unsalted butter melted INSTRUCTIONS For the yellow cake: Preheat oven to 350°F. Spray a 9x13 baking dish with cooking spray and set aside. Beat the butter and granulated sugar together in the bowl of an electric mixer. When the butter is lightened and fluffy, add the eggs one at a time. Mix until incorporated and smooth. Add in the vanilla and beat to combine. In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Add the flour and milk alternately to the creamed butter mixture, mixing until just combined with each addition. Begin and end with flour. Pour the batter into prepared baking sheet and spread evenly. Bake for 20-22 minutes, or until golden brown on top and a toothpick tester comes out clean. Cool completely. For the ice cream filling and whipped cream: Allow the ice cream to soften at room temperature 20 minutes. Stir it in the carton with a large spoon until the ice cream has the consistency of thick buttercream frosting. The ice cream will lose a little volume – this is normal. Alternatively, you can beat the ice cream in a stand mixer fitted with the paddle for 1 minute on low speed, or until it comes to spreading consistency. Pour the ice cream over the cooled yellow cake. Spread evenly. Freeze until solid, 2-4 hours. Whip the heavy cream with the vanilla extract to stiff peaks, about 5 minutes. Spread the whipped cream over the frozen strawberry ice cream layer. Get the crunch topping instructions or print the recipe at this link: https://www.sprinklebakes.com/2022/06...