Strawberry ice cream sandwiches were a childhood dream for me, especially on those blazing summer afternoons when the freezer held a sweet surprise. I still remember peeling away the parchment, fingers sticky, heart full. Years later, I’ve recreated that joy in a version that’s even better: creamy, homemade, and entirely no-churn. Whether you’re a busy parent, a weekend foodie, or just craving something cold and cheerful, this frozen treat is made for you.
These strawberry ice cream sandwiches are exactly what my summer needed.
Ingredients & Kitchen Prep
Before we dive into layers of creamy filling and crunchy crust, let’s start with the basics. These simple ingredients and tools are all you need for perfect strawberry ice cream sandwiches.
Everything You’ll Need
Each part of this recipe brings something special, sweet strawberries, smooth cream, and a buttery graham cracker crust. Here’s your shopping list:
- 300 g fresh or frozen strawberries, finely diced
- 1 tablespoon water
- 325 g graham crackers
- 230 g unsalted butter, melted
- 300 g cold heavy cream (or whipping cream)
- 1 tablespoon vanilla extract
- 150 g sweetened condensed milk
When layered together, these simple ingredients become irresistible strawberry ice cream sandwiches that beat anything from the store.
Tools That Make It Easier
This recipe is refreshingly low-maintenance. You’ll need a 9×9-inch square pan, parchment paper, and something to crush the graham crackers, a rolling pin or food processor works great. A large bowl, a whisk, and a spatula will handle the rest.
And if fruity flavors are your thing, don’t miss our strawberry peach chia smoothie, a quick blender favorite that’s just as satisfying.
Make the Strawberry Compote
This quick fruit layer is what sets these strawberry ice cream sandwiches apart. In just a few minutes, you’ll create a thick, jammy base that’s full of real summer flavor.
Thick, Sweet, and Bursting with Flavor
This is where the magic begins. To give these strawberry ice cream sandwiches their bold, fruity taste, we start by making a quick homemade compote. Dice your strawberries finely, fresh or frozen both work, then simmer them in a saucepan with a splash of water. As they break down, they’ll release juices and naturally sweeten. Stir occasionally and let the mixture reduce until thick and jammy. It should coat the back of a spoon without dripping.
Once cooled, this strawberry compote becomes the star of your strawberry ice cream sandwiches. Swirled into the creamy base, it brings that pop of real fruit flavor you won’t get from store-bought versions. The color alone is enough to make your kitchen smell like summer.
How to Store the Compote
If you’re not ready to assemble your strawberry ice cream sandwiches right away, you can store the compote in an airtight container in the fridge for up to 4 days. Just make sure it’s fully cooled before sealing it. Want to get ahead? You can also freeze it in small portions and thaw it when needed. This way, your ice cream sandwiches come together even faster next time.
Some people even enjoy a spoonful of this compote over pancakes or stirred into yogurt. But honestly, saving it for strawberry ice cream sandwiches is the move, it’s just too good in that creamy, frozen bite.
If you love that sweet-tart aroma, you’ll definitely want to try our strawberry mango lemonade too, refreshing, fruity, and perfect for hot days.
Whip, Mix, and Freeze the Ice Cream
This is where everything starts to come together. In just minutes, you’ll have a smooth, no-churn strawberry ice cream filling that tastes like summer in a spoon.
No-Churn Magic
In a large mixing bowl, pour the cold heavy cream and vanilla extract. Whip it with a hand whisk or electric mixer until it forms stiff peaks. This creates the light, airy base that gives our strawberry ice cream sandwiches their irresistible texture.
Next, slowly add the sweetened condensed milk. Fold it in gently using a spatula so you don’t deflate the whipped cream. You’ll end up with a rich and creamy mix that feels just like churned ice cream, without the machine.
The Creamy Strawberry Finish
Now it’s time to fold in the cooled compote. Gently swirl it through the cream mixture until fully combined. Don’t worry if the color isn’t uniform, the streaks of real fruit add visual charm and extra bursts of flavor.
Once combined, pour the mixture over your prepared crust layer in the pan. Smooth the surface and freeze it for at least 2 hours, or until the top is firm to the touch. At this point, your strawberry ice cream sandwiches already smell and look amazing, but you’re not done just yet.
If you love this kind of no-fuss frozen treat, be sure to check out our easy chocolate ice cream recipe, it’s just as creamy and satisfying, without the churn.
The Graham Cracker Crust Layers
This part brings structure and crunch. The graham cracker crust isn’t just a base, it’s the golden glue that holds your strawberry ice cream sandwiches together.The Crunch That Changes Everything
Start by crushing the graham crackers until they become fine crumbs, use a rolling pin or a food processor. In a medium bowl, mix the crumbs with the melted butter until the texture resembles wet sand. Press half of the mixture firmly into the bottom of your lined pan using a flat measuring cup or spatula. This will form the sturdy foundation for your strawberry ice cream sandwiches.Pop the pan into the freezer while you prepare the creamy filling. This step helps the base set and makes layering your strawberry ice cream sandwiches easier to manage.Finishing With That Golden Top
Once the ice cream layer is firm, remove the pan from the freezer and sprinkle the remaining graham cracker crust evenly over the top. Press it down gently to create a smooth, compact layer that mirrors the bottom. The contrast between the frozen cream and crumbly crust is what makes these strawberry ice cream sandwiches so satisfying.Sprinkle that buttery graham cracker crust on top for the perfect crunch.
Slice, Serve, Store
Once frozen solid, your strawberry ice cream sandwiches are almost ready to shine. The final step is all about clean cuts and clever storage.
Perfect Cuts, Every Time
Lift the entire block out of the pan using the parchment paper overhangs. Place it on a large cutting board and use a long, sharp knife for slicing. For best results, dip the knife in warm water and wipe it clean between each cut. This ensures neat, even bars that look as good as they taste.
You should get about 8 strawberry ice cream sandwiches from a 9×9-inch pan. Each bar shows off the creamy layer, the pink swirls from the compote, and those beautiful graham cracker crust edges. They look and feel just like store-bought, but better because they’re homemade.
Freezer Tips for Busy Weeks
To store the sandwiches, wrap each bar individually in parchment paper or plastic wrap. Place them in a sealed freezer-safe container to avoid freezer burn. They’ll keep well for up to 2 weeks, though we doubt they’ll last that long!
These strawberry ice cream sandwiches are a freezer essential all summer long. Make them ahead of a party, prep them with kids, or enjoy one as a reward at the end of a long day. However you slice it, they’re the treat you didn’t know you needed.
Nutrition & Dietary Notes
These strawberry ice cream sandwiches may look indulgent, but they strike a sweet balance of texture, flavor, and satisfaction. Here’s what’s inside each one.
What’s Inside
Each bar contains about 583 calories, with a good dose of creaminess and crunch in every bite. Here’s the full breakdown per serving:
- Calories: 583 kcal
- Carbohydrates: 45g
- Protein: 6g
- Fat: 43g (25g saturated)
- Cholesterol: 111mg
- Sugar: 23g
- Sodium: 305mg
- Fiber: 2g
- Calcium: 123mg
- Vitamin C: 23mg
While these strawberry ice cream sandwiches aren’t diet food, they’re made with real ingredients, no preservatives, no artificial flavors, just pure frozen joy.
Ingredient Swaps and Tips
Looking to adjust the recipe? You can substitute the sweetened condensed milk with a coconut-based version for a dairy-free twist. For a gluten-free crust, opt for certified GF graham crackers. Want to reduce sugar? Use low-sugar condensed milk and unsweetened strawberries.
These small tweaks still deliver all the creamy satisfaction of the original. For a fruity pairing idea, serve it with our blueberry cobbler recipe, sweet, easy, and just as summer-perfect.
Final Thoughts
There’s something special about homemade frozen desserts, especially when they’re this easy. These strawberry ice cream sandwiches have everything we love: a fruity swirl, a creamy center, and just the right amount of crunch. Whether you’re making them for a party, your kids, or just yourself (no shame!), they’ll earn a permanent spot in your freezer.
Don’t wait until the next heatwave, these come together in less time than you’d expect, and they store beautifully. Once you taste that first bite, you’ll wonder why you ever bought store-bought.
Try them out, tweak them to your liking, and tag us if you share! You can find more quick, real-life recipes on CookMinutes blog page, or connect with us over at our Facebook page, we love seeing your creations!
FAQ
How to soften ice cream for ice cream sandwiches?
Let the assembled block sit at room temperature for 3–5 minutes before slicing. If you’re softening a single strawberry ice cream sandwich, 1 minute on the counter is usually enough.
Is it true that ice cream sandwiches don’t melt?
No, real ice cream sandwiches will melt, especially homemade ones made with fresh cream and fruit like these strawberry ice cream sandwiches. The key is to serve them frozen and store them properly.
How to package homemade ice cream sandwiches?
Wrap each bar individually in parchment paper or plastic wrap, then store in a freezer-safe container. This helps prevent freezer burn and makes grabbing one easy.
How to make strawberry ice cream easily?
Use a no-churn method: whip heavy cream, fold in sweetened condensed milk and compote, then freeze. That’s the secret behind our strawberry ice cream sandwiches, no machine needed.
What makes strawberry ice cream so good?
It’s the balance of creamy texture and bright fruit flavor. In strawberry ice cream sandwiches, that contrast is even better thanks to the buttery graham cracker crust.
What are the three ingredients in no churn strawberry ice cream?
You only need whipped cream, sweetened condensed milk, and strawberries. Blend, freeze, and you’ve got the base for amazing strawberry ice cream sandwiches in minutes.
Strawberry Ice Cream Sandwiches: Your New Favorite Summer Treat
- Total Time: 8 hours
- Yield: 8 bars
- Diet: Vegetarian
Description
Strawberry ice cream sandwiches with no-churn strawberry filling and a buttery graham cracker crust. Easy, creamy, and perfect for summer.
Ingredients
300 g fresh or frozen strawberries, finely diced
1 tablespoon water
325 g graham crackers
230 g unsalted butter, melted
300 g cold heavy cream
1 tablespoon vanilla extract
150 g sweetened condensed milk
Instructions
Line a 9×9-inch pan with parchment paper. Set aside.
In a saucepan, combine diced strawberries and water. Simmer until thick and jammy. Let cool.
Crush graham crackers into fine crumbs. Mix with melted butter until combined.
Press half the mixture into the pan to form the base. Freeze while making the filling.
Whip cold heavy cream and vanilla extract until stiff peaks form.
Fold in sweetened condensed milk, then cooled strawberry compote.
Spread filling over the base crust. Freeze 2 hours or until firm.
Add remaining crust mixture on top. Press gently. Freeze overnight.
Lift from pan using parchment. Slice into 8 bars. Store frozen until ready to serve.
Notes
To make it dairy-free, substitute sweetened condensed coconut milk and plant-based cream. Use gluten-free graham crackers for a GF version.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 583
- Sugar: 23g
- Sodium: 305mg
- Fat: 43g
- Saturated Fat: 25g
- Unsaturated Fat: 13g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 111mg
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