Description
Delight in these homemade Strawberry Ice Cream Sandwiches, featuring a buttery graham cracker crust layered with a luscious strawberry-studded ice cream filling. This no-churn dessert is perfect for warm days or anytime you crave a refreshing treat with the perfect balance of fruity sweetness and creamy texture.
Ingredients
Strawberry Compote
- 300 g strawberries (fresh or frozen, finely diced)
- 1 tablespoon water
Graham Cracker Crust
- 325 g graham crackers
- 230 g unsalted butter (melted)
Ice Cream Filling
- 300 g whipping cream or heavy cream (cold)
- 1 tablespoon vanilla extract
- 150 g sweetened condensed milk
Instructions
- Prep: Line a 9×9 inch pan with parchment paper on all sides and secure with binder clips to prevent movement. Set the pan aside while preparing the components.
- Cook strawberries: In a small saucepan, combine the diced strawberries with 1 tablespoon of water. Cover partially and bring to a gentle boil over medium heat. Simmer until the strawberries break down and the mixture thickens into a chunky compote. Uncover to evaporate excess liquid until thickened. Transfer to a small bowl and allow to cool completely.
- Crush graham crackers: Place the graham crackers in a ziplock bag and crush them finely using a rolling pin, or pulse in a food processor until very fine crumbs form. Transfer the crumbs to a medium mixing bowl.
- Make crust mixture: Pour melted butter over the graham cracker crumbs and stir thoroughly with a spatula until the crumbs are fully saturated and the texture resembles wet sand. Divide the crumb mixture in half.
- Press first crust layer: Press half of the crumb mixture firmly and evenly into the bottom of the prepared pan using a spatula or the flat bottom of a measuring cup. Place the pan in the freezer while preparing the filling. Cover the remaining crumb mixture and keep at room temperature.
- Whip cream: In a large mixing bowl, add cold whipping cream and vanilla extract. Whisk by hand or with a mixer until firm peaks form.
- Combine ice cream filling: Gradually pour sweetened condensed milk into the whipped cream while whisking gently until fully incorporated. Fold in the cooled strawberry compote until the mixture is evenly combined.
- Fill pan: Pour the strawberry ice cream mixture over the chilled crust in the pan, spreading evenly. Cover and freeze for at least 2 hours or until the ice cream layer is firm to the touch.
- Add final crust layer: Evenly sprinkle the remaining crust mixture over the frozen ice cream layer. Press down firmly with a spatula or flat-bottomed measuring cup. Return the pan to the freezer and freeze for a minimum of 12 hours or overnight until completely solid.
- Slice and serve: Lift the ice cream sandwich block from the pan using the parchment paper edges. With a large sharp knife, cut into 8 equal bars. Serve immediately or keep frozen until ready to enjoy.
Notes
- Use fresh or frozen strawberries according to availability; frozen strawberries must be thawed and drained slightly before cooking.
- Ensure the whipping cream is very cold for best whipping results and stable peaks.
- Press the crust layers firmly to avoid crumbling when slicing the sandwiches.
- For easier slicing, warm the knife slightly by running it under hot water and drying before cutting.
- Store the sandwiches in an airtight container in the freezer for up to one week.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
