The most dangerous thing in the world is having an ice cream shop with a drive-thru.
We have an ice cream shop that is famous with the locals for it’s especially creamy, rich ice cream. Their chocolate chip ice cream features huge chunks of chocolate in each bite. Each flavor is so good; I’m paralyzed with indecision each time I go.
While scoops of ice cream resting in sugar cones are fabulous, scoops of ice cream resting between chocolate cookies are even better! In fact they are so good, I often run errands to nearby stores just to have an excuse to go through the drive-thru.
The problem is I’ve spent quite a bit of money between those errands and all my drive-thru indulgences. It was time to come up with a solution. The best solution I’ve found was to make my own ice cream sandwiches!
Ice cream is easy to make at home, and these strawberry ice cream sandwiches are no exception! This ice cream starts with my favorite vanilla base. Egg Beaters, whole milk, heavy cream and sugar are combined with lots of fresh berries. My “sandwiches” are actually chocolate graham crackers. I love using graham cracker with ice cream because they soften over time and become almost cake-like. Each bite melts in your mouth.
This recipe is a bit of a process. I blend all my ice cream ingredients (minus the strawberries) in a blender and allow it to sit in the refrigerator for several hours. I find that the longer the base sits in the refrigerator, the creamier your ice cream will be. When the base is ready, churn your ice cream in an ice cream maker according to the manufacturer's direction, adding strawberries to the ice cream during the last 4 minutes.
Arrange 9 graham cracker halves in an 8 x 8 baking pan that has been lined with plastic wrap that is long enough for some to hang over on the sides. Pour out your ice cream over the crackers.
Top with 9 more crackers, cover and freeze for at least one hour or until set. When ready, lift your ice cream out. Carefully cut ice cream into squares. Wrap each individual ice cream sandwich in plastic wrap and refreeze until ready to serve.
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