Strawberry ice cream sandwiches with no-churn strawberry filling and a buttery graham cracker crust. Easy, creamy, and perfect for summer.

Scale

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

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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.

To make it dairy-free, substitute sweetened condensed coconut milk and plant-based cream. Use gluten-free graham crackers for a GF version.