My family craves chocolate when they want a treat. I crave berries and cream. I have to admit, that every time I’ve made these strawberry cheesecake ice cream sandwiches, I’ve eaten more than my share.
I love pressing down the two graham cookies and letting the softened creamy berries ooze out. It’s a guilty pleasure I can’t kick. I probably have a really funny face while I am enjoying these; but I can attest that my family members make the same face when they eat chocolate. I guess we are even.
It might be late August but strawberries are still abundant where I live. I love this dessert so much, however, that I’ve made this with frozen berries mid winter. It’s true! Berries are berries; and frozen berries are picked at their ripest… so they are super delicious.
Speaking of freezer berries, how long have yours been in there? It’s time to get them out and use them for this recipe! If you don’t use your stand mixer enough, here is an excuse to use it! Or, go to a friend’s house (like I did) and make the recipe together.
I skipped a step and used store bought graham crackers. Some brands are better than others but I’ll let you determine your purchase. This recipe is very forgiving, so even if you’ve tried to make your own graham cracker recipe and they failed miserably, I suggest you use them as sandwich cookies! Just yesterday I tried making grain free graham crackers and they were not that great (not pictured).
Ok. The cracker part was horrible; not sweet enough, too soft, and overall bland. However, I was able to save my ingredients by using the failed crackers in this recipe! They were great and no one complained! I hope you enjoy this recipe as much as we do. If you don’t have strawberries, use blueberries. They work great too!