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Strawberry Ice Cream Sandwiches Recipe

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4.3 from 14 reviews

A delightful homemade strawberry ice cream sandwich recipe that combines creamy whipped heavy cream and sweetened condensed milk with fresh strawberries, layered between your choice of biscuits, cookies, or graham crackers. Perfectly frozen for a refreshing treat with a natural strawberry flavor and a satisfying crunch.

Ingredients

Ice Cream Mixture

  • 400ml double cream/heavy cream (1 cup + 1/2 cup + 3 tablespoons)
  • 250ml sweetened condensed milk (1 cup)
  • 300g fresh strawberries, chopped (about 10.5 oz)

For Assembly

  • Biscuits, cookies, or graham crackers for the top and bottom layers of the sandwiches

Instructions

  1. Whip the Heavy Cream: In a bowl, add cold heavy cream and use a hand mixer to whip the cream for about 1 to 2 minutes until it becomes thick and volume increases. Be careful not to overwhip as it will be whipped again later.
  2. Add Condensed Milk & Whip: Pour most of the sweetened condensed milk into the whipped cream, leaving about 2-3 tablespoons aside. Whip again until the condensed milk is fully combined and the mixture reaches medium peaks.
  3. Prepare Strawberry Puree: In a blender, add two-thirds of the chopped fresh strawberries along with the reserved 2-3 tablespoons of condensed milk. Blend until smooth.
  4. Combine Strawberry Puree & Cream: Add the strawberry puree to the whipped cream mixture. Gently fold it in with a spoon or spatula until fully incorporated and the mixture turns light pink.
  5. Add Remaining Strawberries: Fold the remaining one-third of the chopped strawberries gently into the mixture to add texture.
  6. Prepare the Dish: Grease and line a dish or tray with parchment paper, allowing some paper to hang over the edges. Arrange biscuits, cookies, or graham crackers to completely cover the bottom of the dish.
  7. Assemble Ice Cream Layer: Pour the strawberry ice cream mixture over the biscuits and gently smooth the surface.
  8. Top with More Biscuits: Place another layer of biscuits, cookies, or graham crackers on top, aligning them with the bottom layer for even slicing later.
  9. Freeze: Cover the dish tightly with clingfilm or plastic wrap, then wrap with tinfoil. Freeze for at least 8 hours or preferably overnight to set.
  10. Slice and Serve: The next day, remove the dish from the freezer. Let the ice cream sandwiches soften at room temperature for a few minutes before lifting them out using the parchment overhang. Slice with a sharp knife, allow to soften slightly, and enjoy!

Notes

  • Use cold heavy cream straight from the fridge for best whipping results.
  • You can substitute biscuits with gluten-free cookies if desired.
  • Ensure the strawberry mixture is smooth to create a creamy texture in your ice cream.
  • Align biscuits carefully for neat, even sandwiches.
  • Let the sandwiches sit for a few minutes after slicing to make eating easier and enhance flavor.
  • Store leftovers tightly wrapped in the freezer for up to one week.

Find it online: https://bitezly.com/strawberry-ice-cream-sandwiches-recipe/