strawberry cheesecake ice cream sandwiches

these strawberry cheesecake ice cream sandwiches feature a rich creamy no churn strawberry cheesecake ice cream made with real strawberries and cream cheese, sandwiched between layers of crunchy graham cracker crust.

this easy strawberry cheesecake ice cream recipe requires no eggs and no ice cream maker, creating the perfect frozen dessert that captures all the flavours of a classic cheesecake in a convenient sandwich form.

why you will love this strawberry cheesecake ice cream recipe

• easy recipe – this strawberry cheesecake ice cream no churn recipe creates perfectly creamy results without any special equipment or complicated steps. the strawberry cheesecake ice cream recipe without ice cream maker method uses simple ingredients like heavy cream and condensed milk to achieve that smooth, creamy texture that rivals store-bought versions.

• packed with rich flavours – this homemade strawberry cheesecake ice cream uses cream cheese and fresh strawberries to create a strawberry cheesecake ice cream that’s bursting with flavour.

• versatile dessert that can be used as a base – this strawberry cheesecake ice cream bars recipe can be used to make smaller strawberry cheesecake ice cream bites or a large strawberry cheesecake ice cream cake or just kept as strawberry cheesecake ice cream sandwiches. no matter what you decide to do, this easy recipe provides the perfect base for creating multiple strawberry cheesecake ice cream dessert variations, making it ideal for entertaining or special occasions.

learn how to make these easy strawberry cheesecake ice cream sandwiches at home

to start off this Strawberry cheesecake ice cream sandwich recipe, we need to make the crust or base of the ice cream sandwiches. crush up digestive biscuits or graham crackers using a food processor or a rolling pin, then mix the crumbs with melted butter.

press half of the crumb mixture in a lined dish, then place this in the fridge while you make the strawberry cheesecake ice cream mixture.

make the strawberry mixture by cooking strawberries with sugar until they break down and concentrate in flavour. this cooked strawberry base is what gives us that rich strawberry cheesecake ice cream flavour instead of an artificial taste.

for the ice cream layer, we’ll whip heavy cream, cream cheese and condensed milk until cream and then fold in our strawberry mixture. this creates that signature rich, creamy texture that defines the best strawberry cheesecake ice cream. layer the strawberry cheesecake ice cream on top of the graham cracker crust, then wrap this in cling film or plastic wrap and place in the freezer for a few hours.

once the ice cream layer has kind of set, we’ll top the strawberry cheesecake ice cream with the rest of the graham cracker or biscuit mixture and press it down into an even layer.

freeze this overnight, and the next day, we’ll have perfect strawberry cheesecake ice cream bars ready to slice and serve.

strawberry cheesecake ice cream ingredients

• digestive biscuits or graham crackers – these form the crunchy base and top of our strawberry cheesecake ice cream sandwiches. i’m using crushed up digestive biscuits as this is what is readily available to me, but you can sandwich the strawberry cheesecake ice cream with graham crackers if that’s what you have on hand. if you aren’t able to use either of these, you can also just use any kind of plain and mildly sweet cookie or biscuit for the crust.

• butter – melted butter binds the crushed biscuits together to create a crust that is firm and helps us cut the strawberry cheesecake ice cream into sliceable layers. you can use unsalted butter or salted butter, but i’m using salted butter to help balance out the sweetness.

• fresh strawberries – the star fruit ingredient that gives us that strawberry cheesecake ice cream taste that we’re looking for. cooking the strawberries concentrates their taste and creates the perfect thick consistency for mixing into the ice cream base.

• granulated sugar – helps cook down the strawberries and adds sweetness to balance the tangy cream cheese.

• double cream or heavy cream – creates the light, airy texture for our ice cream. cold heavy cream whips best, so keep it refrigerated until ready to use.

• vanilla extract – enhances all the other flavours and adds depth to the overall taste profile of the ice cream mixture. optional, but highly recommended!

• sweetened condensed milk – this is key to the no-churn method, providing sweetness and helping create that smooth, creamy texture without ice crystals. condensed milk is essential for easy strawberry cheesecake ice cream success.

• cream cheese – the ingredient that makes this truly taste like strawberry cheesecake rather than just strawberry ice cream. cream cheese gives us that distinctive tangy flavour you get in a cheesecake.

• vanilla extract (optional) – i didn’t actually use vanilla extract but if you want more of a vanilla strawberry cheesecake ice cream flavour, then feel free to add a small amount of vanilla extract or vanilla paste.

tools

• food processor or rolling pin – for crushing the biscuits or graham crackers into fine crumbs for the crust layers. a food processor will make things easier and speed up the process, but you can also just use a bag and a rolling pin to crush them.

• 8×8 inch dish or pan – perfect size for making strawberry cheesecake ice cream bars that slice beautifully. you can also use a 9×9 inch pan.

• baking paper or parchment paper – to line the pan so that the strawberry cheesecake ice cream bars can be lifted out easily

• round flat-bottomed cup – to press the biscuits or graham crackers into the pan evenly

• pot or pan – for cooking the strawberry mixture until it’s concentrated and jam-like.

• electric mixer – a hand or stand mixer will speed up the process when it comes to whipping the cream and mixing the strawberry cheesecake ice cream base. a whisk will do just fine if you don’t have access to a mixer but it will definitely take a little longer.

• large bowl – for the strawberry cheesecake ice cream mixture

• spatula or spoon – great for gently folding the strawberry mixture into the ice cream at the end

• clingfilm or plastic wrap – for covering the strawberry ice cream sandwiches when freezing

• sharp knife – for slicing the strawberry cheesecake ice cream cake into neat strawberry cheesecake ice cream bars.

step by step instructions

for full measurements, keep scrolling down to the recipe below.

step one: crush the digestive biscuits or graham crackers into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin.

step two: mix the crushed biscuits with melted butter until the mixture resembles wet sand and holds together when pressed.

step three: line your baking tray or dish with baking paper or parchment paper. let some of it hang over the sides so that you can easily lift the strawberry cheesecake ice cream sandwiches out of the dish once they’re ready.

step four: add half of the biscuit mixture to the bottom of your lined pan to create the base layer.

step five: use a flat-bottomed cup to press the biscuit or graham cracker mixture evenly into the bottom of the pan.

step six: once you have an even layer, place the pan in the fridge so that the crust can set, and start making the strawberry mixture.

step seven: in a medium pot or pan, cook the chopped strawberries with sugar over medium heat until they break down and become jam-like, about 10-15 minutes. then, remove the pan from the heat and let the strawberry mixture cool completely.

step eight: in a large bowl or jug, add cold heavy cream, condensed milk and vanilla extract or vanilla paste. whip the mixture for about a minute or two until it becomes thick and increases in volume. we’ll be whipping it again so don’t whip it too much here.

step nine: add the cream cheese to the mixture and whip this in until combined. continue to whip the mixture until it reaches medium peaks. this means that the ice cream mixture will generally hold its shape well, but the tip of it will curl over slightly when you lift the beaters from the cream. the cream will look thick, smooth and soft.

step ten: add the cooled strawberry mixture to the cream and use a spoon or spatula to fold it into the cream until evenly distributed throughout the cream cheese ice cream base.

step eleven: remove the biscuit base from the fridge, and add the strawberry cheesecake ice cream mixture over the base. spread it out into a thick and even layer. use an offset spatula to spread it out thin until it’s smooth and flat.

step twelve: cover the dish with clingfilm or plastic wrap, then place this in the freezer for an hour or two so that the ice cream layer can set a little.

step thirteen: once the ice cream layer has set, add the other half of the biscuit mixture over the top and press it down over the ice cream until smooth and even.

step fourteen: cover the dish tightly with clingfilm/plastic wrap and then freeze your strawberry cheesecake ice cream sandwiches for at least 6 hours but preferably overnight.

step fifteen: the next morning, remove your strawberry cheesecake ice cream sandwiches from the freezer. let the ice cream soften at room temperature slightly for 15-20 minutes before lifting them out of the dish and slicing into individual strawberry cheesecake ice cream bars.

step sixteen: serve, and let’s eat!

tips and notes

• make sure that the cooked strawberry mixture has cooled completely before adding it to the whipped ice cream mixture to prevent melting the whipped cream.

• the cooking step for the strawberries is crucial – it concentrates the flavour and prevents ice crystals from forming in the final product.

• you can use fresh or frozen strawberries for the cooked strawberry mixture.

• make sure to place the initial biscuit base at the bottom in the fridge while you make the ice cream filling. this will ensure that it sets and will make it easier for you to arrange the strawberry cheesecake ice cream mixture on top of the crust.

• after adding the cream cheese to the cream mixture, try to whip the mixture to medium peaks. this will keep your strawberry cheesecake ice cream creamy and soft even when frozen.

• make sure to use cold double cream or heavy cream straight from the fridge otherwise it won’t whip well.

• line your dish with parchment paper or baking paper before assembling your ice cream sandwiches, and let a small amount of the paper hang over the sides of the dish. this will make it easier to lift the strawberry cheesecake ice cream sandwiches out when they’re frozen.

• for clean slices, dip your knife in hot water and wipe clean between cuts when slicing the frozen strawberry cheesecake ice cream bars. this recipe makes 9 strawberry cheesecake ice cream squares or 6 ice cream bars.

• after assembling your strawberry cheesecake ice cream sandwiches in the dish, cover the dish with plastic wrap and then freeze this for at least 6 hours or preferably overnight, to ensure that the ice cream sandwiches set well.

• i’d also recommend letting the strawberry cheesecake ice cream sandwiches soften a little at room temperature instead of slicing them up as soon as you take them out of the freezer. the ice cream will be quite firm at first so letting it sit for 15-20 minutes makes it easier to slice and serve.

• if you want to make this as a strawberry cheesecake ice cream cake, use a round springform pan instead and adjust the presentation to your preference.

• you can store these strawberry cheesecake ice cream sandwiches covered in the freezer for up to 1 month, though they’re best enjoyed within the first week for optimal texture.

• when storing any leftover strawberry cheesecake ice cream sandwiches, store them in an airtight container in the freezer, or wrap each individual strawberry cheesecake ice cream bar in plastic wrap and then freeze in order to avoid freezer burn.

frequently asked questions

1. what does strawberry cheesecake ice cream taste like ?

   – this strawberry cheesecake ice cream combines the tangy richness of cream cheese with a sweet, concentrated strawberry flavour. it’s creamy, sweet, slightly tart, and tastes exactly like cheesecake with strawberry swirls throughout.

2. can i make these strawberry cheesecake ice cream sandwiches ahead of time ?

   – absolutely! these strawberry cheesecake ice cream sandwiches actually need to be frozen overnight or for at least 6 hours, so making them a day or two ahead of time is actually ideal.

3. is strawberry cheesecake ice cream good for summer ?

   – absolutely! these rich, creamy strawberry cheesecake ice cream sandwiches are perfect for hot weather. the combination of fruit and creamy cheesecake flavours makes it an ideal summer treat that’s refreshing but still indulgent. it’s great for summer!

4. do you make this strawberry cheesecake ice cream recipe with eggs ?

   – no, this strawberry cheesecake ice cream recipe does not use any eggs. i make the strawberry cheesecake ice cream using an easy no churn method that only requires heavy cream, condensed milk, vanilla extract, cream cheese, strawberries and sugar.

5. can i use a tub of strawberry cheesecake ice cream instead of making homemade strawberry cheesecake ice cream ?

   -absolutely! you can use store-bought strawberry cheesecake ice cream if you want to make these strawberry cheesecake ice cream sandwiches easy and quick. just sandwich softened strawberry cheesecake ice cream between the layers of crushed biscuits/graham crackers, freeze and slice up when ready.

6. do i have to make the strawberry cheesecake ice cream with a graham cracker crust or can i use something else ?

   – you can make the crust/base with anything you like. personally, i like to use digestives for this, but any kind of plain and sweet biscuit or cookie will work well.

7. can i make the strawberry cheesecake ice cream with cheesecake chunks ?

   – this strawberry cheesecake ice cream recipe has a cream cheese base and strawberry pieces, but you can definitely fold in cheesecake chunks for some extra texture and flavour.

8. how do i store these strawberry cheesecake ice cream bars ?

   – to store these, wrap each individual strawberry cheese cake ice cream bar in plastic wrap or store in an airtight container in the freezer. They’ll keep well for up to 1 month and can be enjoyed straight from the freezer.

recipe