Strawberry Ice Cream Sandwiches a delightfully creamy no-churn strawberry ice cream layered between crisp cookies makes for a sweet and nostalgic dessert I love to make when the days get warm. The fresh strawberry flavor shines through in every bite, and the simplicity of the no-churn base means I can whip it up without breaking out the ice cream maker. It’s a fruity, fun, and easy treat that brings joy to both kids and adults.
Why You’ll Love This Recipe
I always reach for this recipe when I want a refreshing homemade dessert without any complicated steps. It’s completely no-churn, so I don’t need any special equipment. The combination of whipped cream, sweetened condensed milk, and real strawberries gives the ice cream a silky-smooth texture and naturally sweet flavor. Layered between crisp cookies or graham crackers, it becomes the perfect handheld treat. It’s ideal for summer gatherings, birthday parties, or just a quiet weekend at home.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
400 ml heavy cream (about 1 cup + ½ cup + 3 tablespoons)
250 ml sweetened condensed milk (about 1 cup)
300 g fresh strawberries, chopped (about 10.5 oz)
Cookies/biscuits or graham crackers, enough to line a 9×7 inch (or similar) dish
Directions
I start by pouring cold heavy cream into a mixing bowl and whipping it with a hand mixer (or by hand) for about 1 to 2 minutes. I stop when the cream thickens and the volume increases—just before stiff peaks form.
I add most of the sweetened condensed milk into the whipped cream, saving about 2–3 tablespoons for the strawberries. Then I whip it again until the mixture forms medium peaks—the kind that hold shape but curl slightly at the tip.
In a blender, I puree about two-thirds of the chopped strawberries with the reserved condensed milk until smooth.
I fold the strawberry puree gently into the whipped cream mixture, turning it into a beautiful light pink.
Then I fold in the remaining chopped strawberries to give the ice cream nice fruity bits in every bite.
I grease and line a 9×7 inch dish with parchment paper, leaving some overhang for easy lifting later.
I arrange a layer of cookies or biscuits at the bottom, breaking them if needed to fit snugly.
Next I pour the strawberry ice cream mixture over the cookie layer and smooth it out.
Then I top it with another layer of cookies, aligning them with the bottom layer so I can cut perfect sandwiches.
I cover the dish with plastic wrap and a layer of foil, then freeze it for at least 8 hours or overnight.
When it’s time to serve, I let the dish sit at room temperature for about 10 minutes before lifting the block out and slicing into sandwiches.
Servings and timing
Prep Time: 25 minutes
Chill Time: 8 hours
Total Time: 8 hours 25 minutes
Servings: about 9 (depending on dish size and cookie choice)
Calories: approximately 300–350 kcal per serving (depending on the type and number of cookies used)
Variations
I sometimes swap the strawberries for raspberries or a mixed berry blend for a tangier version.
For a chocolate twist, I mix in mini chocolate chips or layer with chocolate cookies instead of graham crackers.
I’ve also tried this with coconut cream for a dairy-free version—it changes the texture a little but adds a tropical flair.
Instead of a full sandwich, I’ve made single-layer bars with just a base layer of cookies and no top, which makes it easier to scoop and eat with a spoon.
Storage/Reheating
I keep these in the freezer, well-wrapped in an airtight container or individually wrapped in plastic wrap. They last up to 2 weeks, although they rarely stay that long in my house. I always let them sit out for 5–10 minutes before serving so they’re easier to slice and bite into. There’s no reheating needed—just thaw slightly and enjoy.
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FAQs
How do I make sure the ice cream doesn’t get icy?
I make sure to whip the cream to the right consistency and avoid overmixing the final base. Also, using sweetened condensed milk helps prevent ice crystals and keeps it creamy.
Can I use frozen strawberries instead of fresh?
Yes, I’ve used frozen strawberries when fresh ones weren’t in season. I thaw and drain them well first to avoid adding too much moisture to the mixture.
What kind of cookies work best?
I usually go with graham crackers or digestive biscuits, but any sturdy cookie that holds up to freezing will work—think shortbread, vanilla wafers, or even thin chocolate chip cookies.
Can I make this ahead of time?
Definitely. I often make it a couple of days in advance and keep it frozen until I’m ready to serve. It’s a perfect make-ahead dessert for parties or picnics.
Do I need an ice cream maker?
Not at all! That’s one of the best things about this recipe. It’s completely no-churn, which means I can make it with just a whisk or hand mixer.
Conclusion
These strawberry ice cream sandwiches are one of my go-to frozen treats for summer. They’re creamy, fruity, and fun to make—and even more fun to eat. Whether I’m serving them at a gathering or just treating myself, they always bring a smile. With only a few simple ingredients and no need for an ice cream maker, this recipe is a keeper in my dessert rotation.
📖 Recipe:
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Strawberry Ice Cream Sandwiches
- Total Time: 8 hours 25 minutes
- Yield: 9 servings
- Diet: Vegetarian
Description
Delightfully creamy no-churn strawberry ice cream layered between crisp cookies makes for a sweet and nostalgic handheld dessert perfect for warm weather.
Ingredients
400 ml heavy cream (about 1 cup + ½ cup + 3 tablespoons)
250 ml sweetened condensed milk (about 1 cup)
300 g fresh strawberries, chopped (about 10.5 oz)
Cookies/biscuits or graham crackers, enough to line a 9×7 inch dish (about 18–20 pieces depending on size)
Instructions
- Pour cold heavy cream into a mixing bowl and whip with a hand mixer (or by hand) for 1–2 minutes until thickened, stopping just before stiff peaks form.
- Add most of the sweetened condensed milk to the whipped cream, reserving 2–3 tablespoons. Whip again until medium peaks form.
- Puree two-thirds of the chopped strawberries with the reserved condensed milk in a blender until smooth.
- Gently fold the strawberry puree into the whipped cream mixture until combined and light pink.
- Fold in the remaining chopped strawberries for texture.
- Grease and line a 9×7 inch dish with parchment paper, leaving overhang for easy lifting.
- Arrange a layer of cookies or graham crackers at the bottom of the dish, breaking them as needed to fit.
- Pour the strawberry ice cream mixture over the cookie layer and smooth the top.
- Add a final layer of cookies, aligning with the bottom layer.
- Cover with plastic wrap and foil, then freeze for at least 8 hours or overnight.
- Before serving, let sit at room temperature for 10 minutes, lift out using the parchment, and slice into sandwiches.
Notes
Use frozen strawberries if fresh ones aren’t available—just thaw and drain first.
For a dairy-free version, use coconut cream instead of heavy cream.
Try variations like raspberries or mixed berries for different flavors.
Chocolate cookies or mini chocolate chips can add a delicious twist.
Make single-layer bars with just a cookie base for easier scooping.
Store wrapped in the freezer for up to 2 weeks.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Churn
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 325
- Sugar: 22g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
