Description
Cool, refreshing, and easy-to-make strawberry ice cream sandwiches, perfect for summer enjoyment.
Ingredients
- 300 g Strawberries (Fresh or frozen, finely diced)
- 1 tablespoon Water (Can be omitted if using juicy strawberries)
- 300 g Whipping Cream (Use coconut cream for a dairy-free version)
- 1 tablespoon Vanilla Extract (Almond extract can be used for a different taste)
- 150 g Sweetened Condensed Milk (Consider non-dairy condensed milk as a substitute)
- 325 g Graham Crackers (Swap with digestive biscuits or gluten-free crackers if needed)
- 230 g Unsalted Butter (Coconut oil makes a great dairy-free alternative)
Instructions
- In a small pot, combine the diced strawberries and water. Cook over medium heat for about 5 minutes, until the strawberries are soft and juicy. Let it cool.
- In a mixing bowl, whip the cream until it forms soft peaks.
- Add the vanilla extract and sweetened condensed milk to the whipped cream. Gently fold in the cooked strawberries.
- Crush the graham crackers into small pieces. Melt the unsalted butter and mix it with the crushed graham crackers.
- Press half of the cracker mixture into the bottom of a square baking dish.
- Pour the strawberry ice cream mixture over the cracker base. Even out the top with a spatula.
- Add the remaining cracker mixture on top, pressing it down lightly.
- Freeze for at least 240 minutes or until solid.
- Once frozen, cut into squares for your ice cream sandwiches.
Notes
For a sweeter ice cream, add more sweetened condensed milk or experiment with mix-ins like chocolate chips or nuts.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American