Ingredients
Equipment
Method
Step‑by‑Step Instructions for Strawberry Ice Cream Sandwiches
- Begin by lining a 9x9" baking pan with parchment paper, securing the edges with binder clips.
- In a small saucepan, combine your finely diced strawberries and 1 tablespoon of water. Cook for about 5–7 minutes until softened.
- Crush the graham crackers in a ziplock bag with a rolling pin until crumbly, or use a food processor for quicker results.
- In a mixing bowl, combine the melted unsalted butter with the crushed graham cracker crumbs, press half into the pan, and freeze for 15 minutes.
- In a separate mixing bowl, whip the cold whipping cream and vanilla extract until stiff peaks form, about 3–5 minutes.
- Fold the sweetened condensed milk into the whipped cream, then add the cooled strawberry compote ensuring a marbled effect.
- Pour the ice cream mixture over the graham cracker crust, smooth the top, and return the pan to the freezer for about 2 hours.
- Once set, press the remaining graham cracker crumbs onto the top of the ice cream and freeze for at least 12 hours.
- After freezing, lift the sandwiches from the pan using the parchment paper and slice into 8 bars.
Nutrition
Notes
Use a kitchen scale for accurate measurements, and let the strawberry compote cool completely before mixing with whipped cream.