Name: Strawberry Crunch Ice Cream Cones
Prep time: 10 min
Total time: PT-488455H14M4S
Cuisine: American
Ingredients: 6–8 waffle cones; 1 pint vanilla ice cream; 1 cup fresh strawberries, chopped; 15 Golden Oreos or vanilla cookies; 3 tablespoons melted butter

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These Strawberry Crunch Ice Cream Cones are the perfect summer treat. Creamy vanilla ice cream swirled with fresh strawberries gets tucked into crispy waffle cones and rolled in a buttery cookie crumble. It’s a no-bake dessert that’s as fun to make as it is to eat—ideal for warm days, birthday parties, or anytime I want to whip up something sweet and refreshing with minimal effort.

Strawberry Crunch Ice Cream Cones

Why You’ll Love This Recipe

I love how simple and playful this recipe is. It doesn’t require any baking, yet it feels like a gourmet dessert. The combination of juicy strawberries, smooth vanilla ice cream, and crunchy cookie coating creates a delicious contrast in every bite. Plus, it’s super customizable, so I can always put my own spin on it depending on what I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Waffle cones
Vanilla ice cream
Fresh strawberries, chopped
Golden Oreos or vanilla cookies
Melted butter

Directions

I start by crushing the Golden Oreos or vanilla cookies into fine crumbs. I like to use a food processor, but a zip-top bag and rolling pin work just as well.
In a small bowl, I mix the crushed cookies with melted butter to create a crumbly mixture that will stick to the ice cream.
Then, I gently soften the vanilla ice cream until it’s easy to stir and fold in the chopped strawberries.
I spoon the strawberry ice cream mixture into each waffle cone, filling them to the top.
Next, I dip the tops of the cones into the crumb mixture, pressing gently so the topping sticks.
Finally, I place the cones in the freezer for about 15–20 minutes so they firm up before serving.

Servings and timing

This recipe makes about 6–8 cones, depending on the size of the cones and how much ice cream I use. It takes roughly 10 minutes to prepare, with an additional 15–20 minutes for freezing time.

Variations

I sometimes swap the strawberries for raspberries or blueberries for a twist on the flavor.
Chocolate chip cookie crumbs can replace Golden Oreos for a richer taste.
Adding a drizzle of melted white chocolate over the top makes these cones even more decadent.
For a dairy-free version, I use plant-based ice cream and cookies.

Storage/Reheating

These cones are best enjoyed fresh, but I’ve found they store well in the freezer for up to 3 days. I wrap each cone individually in plastic wrap and place them in an airtight container to prevent freezer burn. There’s no need to reheat—just let them sit out for a minute or two to soften slightly before enjoying.

FAQs

How do I keep the cones from getting soggy?

I recommend filling the cones just before freezing or serving. Keeping them in the freezer after filling also helps maintain their crispiness.

Can I make these cones ahead of time?

Yes, I often make them a few hours in advance. Just store them in the freezer and they’re ready to go when I need them.

What type of cookies work best for the crumb topping?

Golden Oreos give a classic “crunch” flavor, but any vanilla-flavored cookie works well. Shortbread or graham crackers are great alternatives too.

Can I use frozen strawberries instead of fresh?

Fresh strawberries give the best texture, but I’ve used frozen in a pinch. I make sure to thaw and drain them well before mixing into the ice cream.

What’s the best way to crush the cookies?

I like to use a food processor for fine crumbs, but a zip-top bag and rolling pin does the job if I want more texture.

Conclusion

Strawberry Crunch Ice Cream Cones are one of my go-to summer desserts. They’re quick to assemble, endlessly customizable, and always a hit with both kids and adults. Whether I’m making them for a backyard party or a spontaneous treat, they never disappoint.