strawberry ice cream sandwich

this strawberry ice cream sandwich is a sweet, dreamy slice of summer. layers of buttery, crisp cookies embrace a cloud-like, no-churn strawberry ice cream flecked with chunks of fresh, juicy strawberries.

these strawberry ice cream sandwiches feature soft, buttery cookies cradling scoops of creamy, no-churn strawberry ice cream studded with ripe, sun-kissed berries. the perfect mix of soft, light and velvety, this strawberry ice cream sandwich is a delightful escape, a sweet reminder of lazy summer afternoons. .

why you will love this strawberry ice cream sandwich recipe:

• the nostalgia!! an ice cream sandwich is a classic summer dessert that i have a lot of fond memories of from my childhood. there’s just something about having a childhood classic, especially in summer!

• no-churn ice cream – the strawberry ice cream in this recipe is easy to make without an ice cream maker, so you can make this without any fancy appliances or ingredients.

• customisable – this strawberry ice cream sandwich dessert is completely customisable. you can use any kind of biscuits’/cookies that you have on hand for the sandwich part, and you can customise the ice cream flavour as well if you’d prefer something else over strawberries.

how to make these homemade strawberry ice cream sandwiches:

to make these homemade strawberry ice cream sandwiches, we need to whip cream until soft and fluffy, then add condensed milk. then we’ll blend a mixture of fresh strawberries and condensed milk and add that in, before folding some fresh strawberry chunks through the ice cream mixture. finally, we’ll layer the strawberry ice cream mix between crisp cookies or graham crackers in a baking dish, then place in the freezer overnight. slice up in the morning and we’re done!

strawberry ice cream sandwich ingredients:

• double cream or heavy cream – for the no-churn strawberry ice cream, we’re going to need to whip heavy cream until it becomes thick and increases in volume.

• condensed milk – we’re going to add sweetened condensed milk to the heavy cream and whip the mixture again. we’ll also be using some of the condensed milk to add to the strawberries before blending them.

• strawberries – i use fresh strawberries for this recipe. we’ll be blending some and also adding fresh strawberry chunks to the ice cream.

• biscuits/cookies -any kind of sweet biscuits/cookies will work here. so you can use anything that you like or anything that’s easy for you to get. something square or rectangular shaped, like graham crackers, will be best so that you can easily line them up in your dish. here, i’m using ulker biscuits.

• *vanilla extract – i actually did not add any vanilla to the strawberry ice cream, but feel free to add a little bit if you want a subtle vanilla flavour.

tools:

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

• blender – you’ll need to blend strawberries and condensed milk together until smooth.

• spatula or spoon – great for gently folding the cream when adding the other ingredients in.

• dish – i used a 9×7 inch baking tray for my ice cream sandwiches, but you can use any size tray or dish as long as your cookies all line up properly in it. you might have to break a few in half and add those in to get everything to fit.

• medium bowl or large bowl – the mixture will all be going into one bowl so make sure that your bowl is big enough for everything to fit in it.

step by step instructions

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

step one: in a bowl, add cold heavy cream. use a hand mixer to whip the cream for about a minute or two until it becomes thick and increases in volume. we’ll be whipping it again once we add the condensed milk so don’t whip it too much here.

step two: add the condensed milk to the bowl, then whip this in to the cream. whip them together until the mixtures reaches medium peaks. this means that the cream 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 and soft.

step three: in a blender. add chopped, fresh strawberries, as well as a small amount of condensed milk. blend this together until the mixture becomes smooth, then add it to the cream.

step four: fold this in until all of the strawberry mixture is incorporated. the cream should now look a light pink colour. add chopped, fresh strawberries to the cream and fold those in.

step five: grease and line a dish or tray with parchment paper/baking paper then add your cookies in rows until the surface of the dish is covered. you might need to break some of the cookies in half to fit everything in.

step six: add the strawberry ice cream mixture on top and smooth it out. add the rest of the cookies on top. try to line them up so that they’re equal to the bottom ones.

step seven: cover the dish with clingfilm/plastic wrap and then with tinfoil then freeze your ice cream sandwiches overnight.

step eight: the next morning, remove your strawberry ice cream sandwiches from the freezer. leave them out for about ten minutes so that they can soften a little, then lift them out of the dish and slice them up.

step ten: serve, and let’s eat!

tips and notes

• try to use ripe, fresh strawberries for the best flavour and texture in your strawberry ice cream.

• use a dish that is fairly deep so that your ice cream sandwiches are nice and thick. a thinner dish will give you more strawberry ice cream sandwiches but they won’t be as thick.

• if you’d like a subtle vanilla flavour in your strawberry ice cream, feel free to add a teaspoon of vanilla when you’re whipping the cream.

• try to arrange your biscuits/cookies/graham crackers evenly and line them up on the top and bottom so that the sandwiches are even.

• try to whip the cream and condensed milk mixture to medium peaks. this will ensure that your strawberry ice cream is soft and creamy even when frozen.

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

• grease your dish and line it 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 ice cream sandwiches out when they’re frozen.

• after assembling your strawberry ice cream sandwiches in the dish, cover the dish with plastic wrap and tinfoil and then freeze this for at least 8 hours or preferably overnight, to ensure that the ice cream sandwiches set well.

• use a sharp knife to slice the frozen ice cream sandwiches for clean, even slices.

• feel free to experiment with the biscuits/cookies you use for the sandwich. i used ulker biscuits but you can use any kind of cookies or graham crackers or anything else that you have on hand.

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

• let the strawberry ice cream sandwiches soften slightly at room temperature for a while before serving them. this will let the cookies become softer and the ice cream become a bit more creamy rather than frozen.

frequently asked questions

1. can i make these strawberry ice cream sandwiches with frozen strawberries instead of fresh ones?

   – while fresh strawberries are ideal for this strawberry ice cream sandwich recipe for the best flavour, you can use frozen ones if you don’t have fresh strawberries on hand. just thaw them and drain any excess liquid before adding them in.

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

   – absolutely! these strawberry ice cream sandwiches actually need to be frozen overnight or for at least 8 hours, so make them a day or two ahead of time is actually ideal.

3. can i use a different type of fruit instead of strawberries?

   – yes, you can absolutely adjust the flavour of this ice cream to your preference and use any kind of fruit that you like. bear in mind that some fruits are sweeter than others so you might want to reduce some of the condensed milk so that the ice cream is not too sweet if you are using a sweeter fruit.

4. can i add other flavours or mix-ins to the ice cream mixture?

   – yes, you can absolutely adjust the flavours of the ice cream mixture to your own taste and add any other mix-ins that you like. a strawberry cheesecake ice cream sandwich with some extra cream cheese in the mixture and graham cracker crumbs folded through would be amazing!

5. can i make strawberry ice cream instead of a strawberry ice cream sandwich?

   – yes, you can. just skip the cookies, no need to line your dish – add the ice cream mixture straight into your dish, cover and place in the freezer overnight.

6. how many ice cream sandwiches does this strawberry ice cream sandwich recipe make?

   – the number of strawberry ice cream sandwiches this recipe makes will depend on the size of your dish and how large you cut your ice cream sandwiches. i used a 9×7 inch dish and this made me 9 full sized ice cream sandwiches and 3 that were half the size.

7. can i make this recipe without a blender?

   – a blender is used in this recipe for pureeing the strawberries and combining them with condensed milk. it will make things easier for you, but if you don’t have one, you can try mashing the strawberries then whisking the condensed milk in with the mashed strawberries. bear in mind that the texture won’t be as smooth if you do this.

recipe