Name: Homemade Strawberry Ice Cream Sandwich
Prep time: 25 min
Total time: 8 h 25 min
Cuisine: American
Ingredients: 400 ml double cream/heavy cream (about 1 cup + 1/2 cup + 3 tbsp); 250 ml sweetened condensed milk (1 cup); 300 g fresh strawberries, chopped (about 10.5 oz); Biscuits, cookies, or graham crackers for sandwich layers

A delightful frozen treat that combines the sweetness of fresh strawberries with creamy ice cream, all nestled between crisp cookies for the perfect summer dessert.

Why You’ll Love This Recipe

This Strawberry Ice Cream Sandwich recipe brings together the best of both worlds: creamy, fruity ice cream and crunchy cookies. It’s surprisingly simple to make with no ice cream machine required. The vibrant pink color and fresh strawberry flavor create an impressive dessert that looks like it came from a specialty ice cream shop. Perfect for summer gatherings, these sandwiches can be made ahead of time and customized with your favorite cookies. They’re a nostalgic treat that both kids and adults will adore.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Heavy cream forms the foundation of our ice cream, creating that luxurious, silky texture we all love. When whipped properly, it incorporates air that gives the ice cream its light, smooth consistency. Make sure your cream is very cold before whipping for the best results.
Sweetened condensed milk is the secret to no-churn ice cream success. This thick, sweet ingredient prevents ice crystals from forming, resulting in a smoother frozen dessert without an ice cream machine. It also adds that perfect level of sweetness and helps maintain a creamy texture even after freezing.
Fresh strawberries provide both vibrant color and bright, fruity flavor to the ice cream. The combination of blended strawberries and chopped pieces gives a perfect balance of smooth strawberry flavor throughout with bursts of fruit in every bite. When in season, choose ripe, fragrant berries for the best flavor.
Cookies or biscuits serve as the “bread” of your ice cream sandwich. Graham crackers, chocolate cookies, vanilla wafers, or digestive biscuits all work wonderfully. Choose something sturdy enough to hold up to the ice cream but not so hard that it’s difficult to bite through when frozen.

Directions

In a cold bowl, whip the heavy cream with a hand mixer for 1-2 minutes until thick but not fully whipped.
Add most of the condensed milk (reserve 2-3 tbsp for strawberries) to the cream. Whip until the mixture reaches medium peaks.
In a blender, combine two-thirds of the chopped strawberries with the reserved condensed milk and blend until smooth.
Fold the strawberry puree gently into the whipped cream until fully incorporated and the mixture turns a light pink.
Fold in the remaining chopped strawberries gently.
Grease and line a dish or tray with parchment paper, letting some hang over the edges.
Arrange a layer of biscuits/cookies/graham crackers to cover the base completely.
Pour the strawberry ice cream mixture over the cookie layer and smooth it out gently.
Top with another layer of biscuits/cookies/graham crackers, lining them up with the bottom layer for even slicing.
Cover the dish tightly with clingfilm/plastic wrap and foil, then freeze for at least 8 hours or overnight.
When ready, let the frozen block soften at room temperature for a few minutes, then lift it out using the parchment edges.
Slice with a sharp knife, allow to soften slightly, and serve.

Servings and Timing

This recipe makes approximately 9 ice cream sandwiches, depending on the size of your baking dish and how you slice them. Each sandwich contains about 250 calories.

Prep Time: 25 minutes
Freezing Time: 8 hours (or overnight)
Total Time: 8 hours 25 minutes

Variations

Chocolate-Dipped: After slicing your sandwiches, dip half of each sandwich in melted chocolate and sprinkle with chopped nuts before returning to the freezer to set.
Mixed Berry: Replace half the strawberries with a mix of raspberries and blueberries for a mixed berry version.
Strawberry Shortcake: Use vanilla shortbread cookies instead of graham crackers and add a teaspoon of vanilla extract to the cream mixture.
Chocolate Strawberry: Use chocolate cookies for the sandwich layers to create a chocolate-covered strawberry flavor profile.
Strawberry Cheesecake: Add 4 ounces of softened cream cheese and a teaspoon of vanilla to the mixture before folding in the strawberry puree.

Storage/Reheating

Freezer Storage: Once fully frozen and sliced, wrap individual sandwiches in parchment paper, then place in an airtight container or freezer bag. They will keep well for up to 2 weeks in the freezer.
Preventing Freezer Burn: To prevent freezer burn, make sure your sandwiches are tightly wrapped. Double wrapping with parchment paper and then plastic wrap or foil provides extra protection.
Serving From Frozen: Allow the sandwiches to sit at room temperature for 5-10 minutes before serving. This slight softening makes them easier to bite into and enhances the flavor and texture.
Refreezing: If your sandwiches begin to melt during serving, they can be refrozen, though the texture may not be quite as smooth as the first time around.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries. Thaw them completely and drain excess liquid before using. The color may not be as vibrant, but the flavor will still be delicious.

Why did my ice cream turn icy instead of creamy?

This could happen if the cream wasn’t whipped enough, if the mixture was over-mixed after adding the strawberries, or if air got into the container during freezing. Make sure to whip to medium peaks, fold gently, and seal containers tightly.

Can I make this recipe dairy-free?

Yes, substitute the heavy cream with full-fat coconut cream (refrigerated overnight and the solid part skimmed off) and use dairy-free condensed milk. The cookies should also be dairy-free.

How far in advance can I make these sandwiches?

These ice cream sandwiches can be prepared up to two weeks in advance if properly stored in the freezer.

My cookies got soggy, what went wrong?

Some cookies absorb moisture more readily than others. For crispier sandwiches, choose harder cookies like graham crackers or digestive biscuits, and assemble just before the final freezing step.

Can I use other fruits in this recipe?

Absolutely! This recipe works well with raspberries, peaches, mangoes, or a mix of berries. Adjust sweetness as needed depending on the natural sweetness of your fruit.

The ice cream is too hard to slice, what should I do?

Let the frozen block sit at room temperature for 5-10 minutes before attempting to slice. Use a sharp knife dipped in hot water between cuts for cleaner slices.

Can I add chocolate chips or nuts to the ice cream?

Yes! Fold in mini chocolate chips, chopped nuts, or even crushed cookies along with the chopped strawberries for additional texture and flavor.

How do I prevent the ice cream from melting too quickly when serving?

Serve the sandwiches directly from the freezer, and consider chilling the serving plates beforehand. For outdoor events, serve them on a tray filled with ice.

Can I use an ice cream maker with this recipe?

While this recipe is designed to be no-churn, you can adapt it for an ice cream maker. Skip the condensed milk, use 1 cup of regular sugar instead, and follow your ice cream maker’s instructions.

Conclusion

These Strawberry Ice Cream Sandwiches are the perfect balance of creamy, fruity, and crunchy textures that make for an irresistible frozen treat. The beauty of this recipe lies in its simplicity—no special equipment needed, just a few quality ingredients that transform into something spectacular. The vibrant strawberry flavor shines through in every bite, making these sandwiches a standout dessert for any occasion, from casual family gatherings to summer celebrations. Make a batch to keep in your freezer for those moments when only something sweet and cold will satisfy your cravings. Your friends and family will think you spent hours perfecting these delicious treats, but your secret of how easy they are to make is safe with us!