Strawberry Ice Cream Sandwiches with a Crunchy Graham Cracker Crust

What Is Strawberry Ice Cream Sandwiches?

Strawberry ice cream sandwiches are a no bake frozen dessert that layers creamy, fruit studded ice cream between two crunchy slabs of graham cracker crust.

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Think of the best part of a strawberry shortcake and the fun, handheld shape of a classic ice cream sandwich, all combined into one make ahead bar.

This version skips the ice cream maker, the raw eggs, and the cake style cookie, so it fits into a busy week or a relaxed weekend project.

The base is a buttery graham cracker crust pressed into a 9×9 pan, the middle is a no churn strawberry ice cream flavored with real fruit compote, and the top is a second layer of graham crumbs to seal everything in.

Once the block is fully frozen, you lift it out by the parchment overhang and slice it into 8 neat bars. The result is a refreshing summer dessert that tastes fruity, creamy, and a little bit toasty from the graham crackers.

If you love strawberry shortcake, homemade ice cream bars, or any frozen treat that you can pull from the freezer and share, this recipe is for you. It is also a great make ahead dessert for cookouts, birthdays, and warm afternoons when turning on the oven feels wrong.

Notes from the baker

Ever since my viral Oreo ice cream sandwiches recipe took off, I have been testing new spins on the same idea.

The format works because it is simple, the ingredient list is short, and almost anyone can pull it off with a bowl, a whisk, and a freezer.

I wanted a strawberry version that felt like a real upgrade, not just a flavor swap, and the graham cracker crust was the missing piece.

Most ice cream sandwiches use a soft, cake like cookie, which is fine but gets soggy fast. A buttery graham cracker crust stays crunchy even after hours in the freezer, which gives every bite that satisfying snap before the creamy center takes over.

The ice cream layer is also special. It is a true no churn strawberry ice cream made with whipped cream, sweetened condensed milk, and a slow cooked strawberry compote, so there is no ice cream maker and no raw eggs in the recipe.

The flavor combination of graham crackers and strawberry is the kind of classic summer duo I never get tired of.

It is not too sweet, the fruit flavor comes through clearly, and the crust adds just enough warm, honeyed background to make the whole dessert feel balanced.

If you want a frozen treat that tastes like a slice of strawberry shortcake without turning on the oven, this is the one to try.

Why you’ll love this recipe

• Crunchy graham cracker crust: The crust only needs two ingredients, graham cracker crumbs and melted butter, and it adds a toasty, sweet contrast to the cold ice cream.
• Creamy no churn strawberry ice cream: Whipped cream, sweetened condensed milk, and a real strawberry compote come together for a soft, scoopable texture that tastes like store bought but fresher.
• No churn and no bake: The only thing you cook is the strawberry compote on the stovetop. Everything else is mixed, poured, and frozen.
• Simple ingredient list: You only need seven main ingredients, and you probably have most of them in your kitchen already.
• Make ahead friendly: The hardest part is waiting for the sandwiches to freeze, so you can prep them a day in advance and slice them when you are ready to serve.

Tools

You do not need any special equipment for this recipe, just a few basics. Here is what I keep on the counter before I start.

• 9×9 inch square pan: The recipe is scaled for a 9×9 pan, which gives you about 8 ice cream sandwiches depending on how you slice them. Line it with parchment paper on all sides and leave a little overhang so you can lift the whole block out cleanly later.
• Small saucepan: You will use this to cook the strawberry compote down on the stovetop until it is thick and jammy.
• Whisk: A big balloon whisk works beautifully for whipping the cream to firm peaks. You can also use a hand mixer or stand mixer if that is what you have, but I find a whisk is faster for this small volume.
• Mixing bowls: You will need at least two, one for the graham cracker crust and one for the ice cream mixture.
• Measuring scale: Gram measurements are more accurate than cups, especially for the strawberries, crackers, butter, cream, and condensed milk.
• Rolling pin and zip top bag: Handy for crushing the graham crackers into fine crumbs, although a food processor also works.

Ingredient notes

The full recipe card with exact ingredient amounts and step by step instructions lives at the bottom of this post, so feel free to scroll there if you want to get started right away. Here is a closer look at every ingredient and the small choices that make a big difference.

• Strawberries: Fresh ripe strawberries give the brightest flavor, but frozen strawberries work too. If you go frozen, do not thaw them first, just cook them straight from the freezer without dicing.
• Water: A single tablespoon is all you need to get the strawberries going and stop them from sticking or scorching on the bottom of the saucepan.
• Graham crackers: These are the classic choice for the crust. Biscoff cookies, digestive biscuits, or shortbread cookies also work if you want to change the flavor.
• Unsalted butter: Melted butter is the binder that holds the graham crumbs together. Unsalted lets you control the salt level in the final dessert.
• Whipping cream or heavy cream: Either one works. Whipping cream gives a slightly lighter ice cream, while heavy cream makes it richer and a touch denser. Make sure it is very cold before you whip it.
• Vanilla extract: A small amount rounds out the dairy flavor and supports the strawberry without taking over.
• Sweetened condensed milk: This does double duty. It sweetens the ice cream and keeps it soft in the freezer, so you get that pleasant, scoopable texture instead of an icy block.

For the cleanest measurements, weigh your ingredients on a kitchen scale. Tablespoons and teaspoons are great for small amounts, but most scales are not accurate under about 10 grams, so use spoons for vanilla and water.

Tips for making the best strawberry ice cream sandwiches

These little tricks are the difference between icy, crumbly bars and a creamy, clean slicing dessert. Keep them in mind as you go.

• Cook off as much water as possible. The reason we cook the strawberries into a compote instead of blending them raw is to drive off water. Water in ice cream turns into ice crystals, which makes the texture icy. Your goal is a very thick, jam like consistency that holds its shape on a spoon.
• Cool the compote completely. Warm compote will deflate the whipped cream and leave you with a soupy ice cream layer. Give it time on the counter or speed it up in the fridge.
• Fix a dry crust with more butter. Different graham cracker brands absorb different amounts of butter. The mixture should look like wet sand and hold together when you press it. If it stays powdery, drizzle in another tablespoon of melted butter.
• Whip the cream to firm peaks. Firm peaks mean the cream stands up in pointy peaks when you lift the whisk out. Those tiny air bubbles act like built in churn, which keeps the ice cream soft and creamy without an ice cream maker.
• Freeze the ice cream layer before adding the top crust. If the ice cream is too soft, the graham crumbs will sink right in and you will lose that distinct crunchy top layer.
• Press the crumbs firmly. Use the flat bottom of a measuring cup to really pack the crust into the pan. A loose crust will crumble when you try to slice the bars.
• Use a sharp knife and quick motions. A large, sharp knife warmed under hot water and dried gives you the cleanest cuts. Wipe the blade between slices if the ice cream starts to smear.

How to make strawberry ice cream sandwiches

1. Line the pan. Line a 9×9 inch pan with parchment paper on every side, leaving a little overhang. Use binder clips to hold the paper in place if you like, then set the pan aside.
2. Cook the strawberry compote. Add the diced strawberries and 1 tablespoon of water to a small saucepan. Cover and bring to a gentle boil, then leave the lid slightly ajar and simmer on medium heat until the berries break down and the mixture looks thick and chunky. Uncover and let most of the water cook off until you have a thick, jam like compote. Transfer to a small bowl and let it cool completely.
3. Crush the graham crackers. Place the graham crackers in a zip top bag and crush them with a rolling pin until they look like fine sand. A food processor works too. Pour the crumbs into a medium bowl.
4. Make the crust mixture. Pour the melted butter over the crumbs and stir with a spatula until every crumb is coated and the texture looks like wet sand.
5. Press in the bottom crust. Transfer half of the crumb mixture to the lined pan. Use a spatula or the flat bottom of a measuring cup to press it firmly into an even layer. Place the pan in the freezer while you prepare the ice cream. Cover the remaining crumbs and leave them in a warm spot so they stay loose.
6. Whip the cream. In a large mixing bowl, whisk the cold cream and vanilla extract together until firm peaks form.
7. Build the ice cream mixture. Whisk the sweetened condensed milk into the cream until smooth, then gently fold in the cooled strawberry compote until everything is evenly combined.
8. Freeze the ice cream layer. Pour the ice cream mixture over the bottom crust and spread it into an even layer. Cover and freeze for at least 2 hours, or until the ice cream feels firm to the touch.
9. Add the top crust. Sprinkle the remaining crumb mixture over the firm ice cream. Spread it out evenly and press it down firmly with a spatula or the bottom of a measuring cup so it sticks.
10. Freeze until solid. Return the pan to the freezer for at least 12 hours, or overnight, until the block is completely solid.
11. Slice and serve. Lift the block out of the pan using the parchment overhangs. Use a large, sharp knife to cut it into 8 bars. Serve right away or return the bars to the freezer.

Storage

Once the bars are sliced, store the strawberry ice cream sandwiches covered or in an airtight container in the freezer for up to 2 weeks.

Wrap each bar tightly in plastic wrap or parchment paper before placing them in the container, since these are not made with stabilizers or preservatives like store bought ice cream.

The tighter you seal them, the slower they will dry out or pick up ice crystals.

If you want to serve them at a summer party, pull them out a minute or two before so the ice cream softens just enough to bite through without cracking the crust. For the cleanest cuts, lift the whole block out of the pan by the parchment overhangs and use a large, sharp knife wiped clean between slices.

Frequently Asked Questions

More ice cream sandwich recipes to try

• Oreo Ice Cream Sandwiches: The classic chocolate cookies and vanilla ice cream combo that started it all.
• Biscoff Ice Cream Sandwiches: Warmly spiced Biscoff cookies wrap a creamy no churn filling for a cozy frozen twist.
• Pumpkin Pie Ice Cream Sandwiches: A fall favorite that layers pumpkin pie spiced ice cream between two soft cookies.

More Frozen Desserts

• Ube Ice Cream (no churn): A vibrant purple yam ice cream with a sweet, nutty flavor and a creamy no churn texture.
• Pumpkin Pie Ice Cream Sandwiches: Cozy pumpkin spice meets cold, creamy ice cream in a handheld dessert.
• Biscoff Ice Cream Sandwiches: Buttery, spiced Biscoff cookies turn into a frozen treat you can slice into bars.
• Oreo Ice Cream Sandwiches: Crushed Oreos in the crust and the filling make this one a crowd favorite.

Recipe card

Ingredients

• 300 g strawberries, fresh or frozen, finely diced
• 1 tablespoon water
• 325 g graham crackers
• 230 g unsalted butter, melted
• 300 g whipping cream or heavy cream, cold
• 1 tablespoon vanilla extract
• 150 g sweetened condensed milk

Instructions

1. Line a 9×9 inch pan with parchment paper on all sides. Use binder clips to secure the parchment paper to the sides of the pan. Set aside.
2. In a small saucepan, add the diced strawberries and a bit of water to help get it started. Cover and bring to a boil. Leave the lid slightly ajar and simmer on medium heat until the strawberries have broken down and the mixture is thick and chunky. Uncover and let most of the water cook off until you have a thick strawberry compote. Transfer it to a small bowl to cool completely.
3. Place the graham crackers in a zip top bag and crush them with a rolling pin until they become very finely crushed. You can also use a food processor. Transfer the crumbs to a medium bowl.
4. Pour melted butter over the crushed graham crackers and mix with a spatula until the crumbs are all saturated and the mixture resembles wet sand. Transfer half of the crumb mixture to your lined pan.
5. Use a spatula or the flat bottom of a measuring cup to press the crumbs firmly into an even layer on the bottom of the pan. Let this sit in the freezer while you prepare the ice cream filling. Cover the bowl of remaining crumb mixture and set aside in a warm place.
6. In a large mixing bowl, add the whipping cream and vanilla extract. Use a whisk to whip the cream until it becomes firm peaks.
7. Pour the condensed milk into the cream while whisking until combined. Add the cooled strawberry compote and mix until thoroughly combined.
8. Pour the ice cream mixture into the pan on top of the crust. Cover and freeze for at least 2 hours or until the ice cream layer is firm to the touch.
9. Add the remaining crust mixture on top of the ice cream layer. Spread it out evenly and press it down firmly with a spatula or the bottom of a measuring cup. Return it to the freezer and freeze for at least 12 hours or overnight until completely solid.
10. Lift the ice cream sandwich block out of the pan by lifting it up by the parchment paper overhangs. Use a large, sharp knife to cut it into 8 bars before serving or returning them to the freezer.

Nutrition per ice cream sandwich

Strawberry Ice Cream Sandwiches

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What Is Strawberry Ice Cream Sandwiches? Strawberry ice cream sandwiches are a no bake frozen dessert that layers creamy, fruit studded ice cream between two crunchy slabs of graham cracker crust.

• Total Time: 905 min
• Yield: 8 ice cream sandwiches 1x

Ingredients

Scale 1x2x3x

300 g strawberries, fresh or frozen, finely diced
1 tablespoon water
325 g graham crackers
230 g unsalted butter, melted
300 g whipping cream or heavy cream, cold
1 tablespoon vanilla extract
150 g sweetened condensed milk

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Instructions

1-Line a 9×9″ pan with parchment paper: Line a 9×9″ pan with parchment paper on all sides. Use binder clips to secure the parchment paper to the sides of the pan. Set aside.
2-In a small saucepan, add the diced: In a small saucepan, add the diced strawberries and a bit of water to help get it started. Cover and bring to a boil. Leave the lid slightly ajar and simmer on medium heat until the strawberries have broken down and the mixture is thick and chunky. Uncover and let most of the water cook off until you have a thick strawberry compote. Transfer it to small bowl to cool completely.
3-Place the graham crackers in a ziploc: Place the graham crackers in a ziploc bag and smack them with a rolling pin until they become very finely crushed. You can also use a food processor. Transfer the crumbs to a medium bowl.
4-Pour melted butter over the crushed graham: Pour melted butter over the crushed graham crackers and mix with a spatula until the crumbs are all saturated and the mixture resembles wet sand. Transfer half of the crumb mixture to your lined pan.
5-Use a spatula or the flat bottom: Use a spatula or the flat bottom of a measuring cup to press the crumbs firmly into an even layer on the bottom of the pan. Let this sit in the freezer while you prepare the ice cream filling. Cover the bowl of remaining crumb mixture and set aside in a warm place.
6-In a large mixing bowl, add the: In a large mixing bowl, add the whipping cream and vanilla extract. Use a whisk to whip the cream until it becomes firm peaks.
7-Pour the condensed milk into the cream: Pour the condensed milk into the cream while whisking until combined. Add the cooled strawberry compote and mix until thoroughly combined.
8-Pour the ice cream mixture into the: Pour the ice cream mixture into the pan on top of the crust. Cover and freeze for at least 2 hours or until the ice cream layer is firm to the touch.
9-Add the remaining crust mixture on top: Add the remaining crust mixture on top of the ice cream layer. Spread it out evenly and press it down firmly with a spatula or the bottom of a measuring cup. Return it to the freezer and freeze for at least 12 hours or overnight until completely solid.
10-Lift the ice cream sandwich block out: Lift the ice cream sandwich block out of the pan by lifting it up by the parchment paper overhangs. Use a large, sharp knife to cut it into 8 bars before serving or returning them to the freezer.

Last Step:

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• Author: Ruby Bennett
• Prep Time: 50 min
• Cook Time: 15 min
• Method: no_cook

Nutrition

• Serving Size: 1 ice cream sandwich
• Calories: 583kcal
• Sugar: 23g
• Sodium: 305mg
• Fat: 43g
• Saturated Fat: 25g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 111mg