Strawberry Cheesecake Ice Cream Sandwiches
🛒 Ingredients:
For the cheesecake ice cream:
- 8 oz cream cheese, softened
- 1 (14 oz) can sweetened condensed milk
- 1 1/2 cups heavy cream, cold
- 1 tsp vanilla extract
- 1/2 cup strawberry jam or puree (plus extra for swirling)
- Optional: 1/2 cup crushed graham crackers for texture
For the sandwich cookies:
- 12–14 graham cracker sheets (broken in half)
or 24–28 soft shortbread or sugar cookies
- Optional: melted white chocolate for dipping or drizzle
- Optional: crushed freeze-dried strawberries for garnish
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👨🍳 Directions:
Step 1: Make the cheesecake ice cream
1. In a large bowl, beat the cream cheese until smooth.
2. Add sweetened condensed milk and vanilla extract, and mix until creamy.
3. In a separate bowl, whip heavy cream until stiff peaks form.
4. Gently fold whipped cream into the cream cheese mixture until fully combined.
5. Swirl in strawberry jam/puree and crushed graham crackers (if using), creating ribbons.
Step 2: Freeze the mixture
1. Spread the mixture into a parchment-lined 9x13-inch pan or freezer-safe container.
2. Freeze for 4–6 hours, or until firm enough to scoop and slice.
Step 3: Assemble the sandwiches
1. Once ice cream is set, use a round cutter or scoop to portion the ice cream onto half the cookies.
2. Top with the remaining cookies and press gently to sandwich.
3. Optionally, dip the sides into crushed freeze-dried strawberries or drizzle with melted white chocolate.
Step 4: Chill & serve
1. Freeze assembled sandwiches for 30–60 minutes more to firm up.
2. Serve straight from the freezer and enjoy!
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💡Tips:
- Want extra strawberry flair? Add thin slices of fresh strawberries before sandwiching.
- Use chocolate or lemon cookies for a fun flavor contrast.
- Store assembled sandwiches in a freezer-safe container with parchment between layers.
- For smoother scooping, let the ice cream sit at room temp for 5 minutes before assembling.
- Make it gluten-free by using gluten-free graham crackers or cookies.