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–+ servings
Strawberry ice cream sandwiches lined up on a wooden tray with fresh strawberries around it.

Strawberry Ice Cream Sandwiches

Author: Gail Ng
Easy-to-make, no-churn strawberry ice cream sandwiches with a graham cracker crust
4.50 from 6 votes
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Prep Time 50 minutes
Cook Time 15 minutes
Freezing Time 14 hours
Total Time 15 hours 5 minutes
Yield 8 ice cream sandwiches
Category Dessert
Cuisine American

Equipment

Ingredients
  

  • 300 g strawberries, fresh or frozen, finely diced
  • 1 tablespoon water
  • 325 g graham crackers
  • 230 g unsalted butter, melted
  • 300 g whipping cream or heavy cream, cold
  • 1 tablespoon vanilla extract
  • 150 g sweetened condensed milk

Instructions
 

  • Prep: Line a 9x9" pan with parchment paper on all sides. Use binder clips to secure the parchment paper to the sides of the pan. Set aside.
  • Cook strawberries: In a small saucepan, add the diced strawberries and a bit of water to help get it started. Cover and bring to a boil. Leave the lid slightly ajar and simmer on medium heat until the strawberries have broken down and the mixture is thick and chunky. Uncover and let most of the water cook off until you have a thick strawberry compote. Transfer it to small bowl to cool completely.
    Left: diced strawberries in a saucepan. Right: cooked strawberry compote in a saucepan with a spatula.
  • Crush graham crackers: Place the graham crackers in a ziploc bag and smack them with a rolling pin until they become very finely crushed. You can also use a food processor. Transfer the crumbs to a medium bowl.
    Left: hitting a ziploc bag full of graham crackers with a rolling pin. Right: pouring crushed graham crackers into a bowl.
  • Crust mixture: Pour melted butter over the crushed graham crackers and mix with a spatula until the crumbs are all saturated and the mixture resembles wet sand. Transfer half of the crumb mixture to your lined pan.
    Left: pouring melted butter into a bowl of graham cracker crumbs. Right: mixing graham cracker crust mixture with a spatula.
  • Press into pan: Use a a spatula or the flat bottom of a measuring cup to press the crumbs firmly into an even layer on the bottom of the pan. Let this sit in the freezer while you prepare the ice cream filling. Cover the bowl of remaining crumb mixture and set aside in a warm place.
    Left: spreading graham cracker crust mixture in a square pan with a spatula. Right: pressing crust into the bottom of a pan with a spatula.
  • Whip cream: In a large mixing bowl, add the whipping cream and vanilla extract. Use a whisk to whip the cream until it becomes firm peaks.
    Left: whipping cream and vanilla extract in a mixing bowl. Right: whipped cream whipped to firm peaks with a whisk above the bowl.
  • Ice cream mixture: Pour the condensed milk into the cream while whisking until combined. Add the cooled strawberry compote and mix until thoroughly combined.
    Left: one hand pouring condensed milk into a bowl of whipped cream while the other hand whisks the mixture together. Right: strawberry compote added to a bowl of whipped cream.
  • Fill pan: Pour the ice cream mixture into the pan on top of the crust. Cover and freeze for at least 2 hours or until the ice cream layer is firm to the touch.
    Left: pouring strawberry ice cream mixture into a pan on top of the crust layer. Right: smoothing strawberry ice cream mixture with an offset spatula.
  • Final crust layer: Add the remaining crust mixture on top of the ice cream layer. Spread it out evenly and press it down firmly with a spatula or the bottom of a measuring cup. Return it to the freezer and freeze for at least 12 hours or overnight until completely solid.
    Left: pouring graham cracker crust mixture on top of frozen ice cream layer. Right: pressing crust mixture into a flat layer with a spatula.
  • Slice: Lift the ice cream sandwich block out of the pan by lifting it up by the parchment paper overhangs. Use a large, sharp knife to cut it into 8 bars before serving or returning them to the freezer.
    Left: cutting a whole ice cream sandwich block in half with a knife. Right: cutting ice cream sandwiches into bars with a knife.

Nutrition

Calories: 583kcal | Carbohydrates: 45g | Protein: 6g | Fat: 43g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 305mg | Potassium: 244mg | Fiber: 2g | Sugar: 23g | Vitamin A: 1324IU | Vitamin C: 23mg | Calcium: 123mg | Iron: 2mg
Keywords strawberry cheesecake ice cream sandwiches, strawberry ice cream sandwiches, strawberry shortcake ice cream sandwiches
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