I stumbled upon the perfect summer treat while rummaging through my freezer last week. These strawberry ice cream sandwiches came to life when I paired fresh berries with fluffy whipped cream between crispy graham crackers.
You know that moment when you crave something cold and creamy but don’t want the fuss? Perfect for those sweltering afternoons when you need something quick but special.
What Keeps Me Craving Strawberry Ice Cream Sandwiches
Your family will beg for these again and again, just like mine does. The combination of sweet strawberries and creamy filling creates this incredible balance that hits every craving.
I love how simple they are, no churning, no special equipment, just good ingredients and a little patience. Plus, you can make a batch ahead of time and have dessert ready whenever the mood strikes.
These strawberry ice cream sandwiches satisfy that nostalgic ice cream truck feeling without leaving your kitchen.
If you’re drawn to frozen treats like I am, you’ll want to try my no-churn cherry chocolate ice cream, it’s another winner that skips the complicated steps.
And when peach season hits, my vanilla ice cream with grilled peaches makes the most incredible pairing with these sandwiches for a fruit-forward dessert spread.
What You’ll Need to Make This Strawberry Ice Cream Sandwiches
- 1 cup heavy whipping cream, cold
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- ¾ cup fresh strawberries, hulled and diced small
- 1 tablespoon granulated sugar
- 8 honey graham cracker rectangles (from 4 full crackers)
My ingredient notes: Use the freshest strawberries you can find—they make all the difference in flavor. If your berries are super sweet, you can skip the granulated sugar.
I prefer honey graham crackers for their subtle sweetness, but regular ones work perfectly too. The key is making sure your cream is really cold before whipping.
How I Make This Strawberry Ice Cream Sandwiches
- Prepare the strawberries: Toss diced strawberries with granulated sugar in a small bowl. Set aside for 10 minutes to release their juices.
- Whip the cream: Using a hand mixer or whisk, beat cold heavy cream, powdered sugar, and vanilla extract until soft peaks form (about 2-3 minutes). Don’t overbeat—you want it fluffy, not thick.
- Fold together: Gently fold the sugared strawberries and their juices into the whipped cream. The mixture should be pink and speckled with berry pieces.
- Assemble sandwiches: Lay 4 graham cracker rectangles on a parchment-lined baking sheet. Spoon about ¼ cup of the strawberry cream mixture onto each cracker, spreading gently to the edges. Top with remaining crackers, pressing lightly.
- Freeze: Place the assembled strawberry ice cream sandwiches in the freezer for at least 2 hours, or until firm. They’ll hold their shape beautifully when you bite into them.
My Kitchen Secrets for Perfect Strawberry Ice Cream Sandwiches
The secret to perfect texture is in the cream—whip it just until soft peaks form, never further. Over-whipped cream becomes grainy when frozen.
I always let the strawberries sit with sugar first; those natural juices create the most incredible flavor throughout.
If you’re making these ahead, wrap each sandwich individually in plastic wrap after they’re frozen solid. They’ll keep for up to one week, though they never last that long in my house!
Can I use frozen strawberries instead of fresh?
Thaw them completely first and drain excess liquid. You might need less added sugar since frozen berries are often sweeter.
How long do these strawberry ice cream sandwiches keep?
They stay perfect in the freezer for up to a week when properly wrapped. The graham crackers maintain their crunch surprisingly well.
Print
Homemade Strawberry Ice Cream Sandwiches
- Total Time: 2 hours 20 minutes
- Yield: 4 sandwiches
Description
Creamy whipped filling loaded with fresh strawberries, sandwiched between crispy graham crackers and frozen to perfection.
Ingredients
- 1 cup heavy whipping cream, cold
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- ¾ cup fresh strawberries, hulled and diced small
- 1 tablespoon granulated sugar
- 8 honey graham cracker rectangles (from 4 full crackers)
Instructions
- Toss diced strawberries with granulated sugar in a small bowl. Set aside for 10 minutes.
- Beat cold heavy cream, powdered sugar, and vanilla extract until soft peaks form (2-3 minutes).
- Gently fold sugared strawberries and juices into whipped cream.
- Lay 4 graham crackers on parchment-lined baking sheet. Spoon ¼ cup mixture onto each, spread to edges, and top with remaining crackers.
- Freeze for at least 2 hours until firm.
Notes
- Don’t over-whip the cream, soft peaks are perfect for the best frozen texture
- Wrap individually in plastic wrap for longer storage
- Can substitute coconut whipping cream for dairy-free version
- Prep Time: 20 minutes
- Cook Time: (Freeze Time: 2 hours)
Can I make these dairy-free?
Yes! Substitute coconut whipping cream (the thick part from a chilled can) and use dairy-free graham crackers. The texture will be slightly different but still delicious.
What if my filling is too soft to spread?
Pop the cream mixture in the fridge for 15 minutes before assembling. It should firm up just enough to stay put on the crackers.
I share so many frozen treats and summer desserts over on my Pinterest boards, you’ll find endless inspiration for those hot days when you need something cold and sweet.
Come follow along for more simple, crowd-pleasing recipes!
My Moments for This Strawberry Ice Cream Sandwiches
These shine at backyard barbecues, picnics, and those casual summer evenings when you want dessert without the production.
I pack them in a cooler for beach trips, and they’re always the first treat to disappear. Kids love helping make them, and adults appreciate how they capture that perfect balance of nostalgic and sophisticated.
Perfect for strawberry season, but honestly, I make them year-round because they bring a little sunshine to any day.