Description
A creamy and delightful strawberry ice cream sandwich made with a simple no-churn recipe, layered with biscuits or graham crackers for a delicious treat.
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
Instructions
- 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.
Notes
- Ensure the cream is well-chilled before whipping to achieve the desired consistency.
- Use parchment paper with overhanging edges for easy removal of the frozen block.
- Allow the sandwiches to soften slightly before serving for the best texture.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Churn
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 250
