Strawberry Cheesecake Ice Cream Sandwiches 

By Heather H. of Kitchen Concoctions: www.kitchen-concoctions.com 

Prep Time: 25 minutes Cook Time: 10-12 minutes Chill Time: Overnight plus 4 hours Churn Time: 20-25 minutes Yields: 15-20 ice cream sandwiches

A rich, cream cheese based ice cream loaded with fresh, juicy strawberries all sandwiched between crisp graham crackers!

Ingredients:

1 cup granulated sugar, divided

1 (8-ounce) package cream cheese, room temperature

2 teaspoons vanilla extract

2 large eggs, beaten

1 ½ cups whole milk

1 ½ cups heavy whipping cream

2 cups diced fresh strawberries

1 lemon, juiced and zested

15-20 whole graham crackers, broken in half

Directions:

In a medium sized bowl, using an electric mixer, beat 3/4 cup sugar and softened cream cheese together until smooth and creamy. Beat in the eggs, one at a time, mixing well after each addition. Add the vanilla and mix well. Set aside.

In a large saucepan, bring the milk and cream to a simmer over medium-low heat. Let milk simmer for 1-2 minutes, then slowly beat approximately 1 cup of the hot milk into the cream cheese mixture. Pour the entire milk/cream cheese mixture back into the pan with the remaining milk. Reduce heat to medium-low and cook stirring constantly with a whisk or wooden spoon until the ice cream custard thickens slightly, about 5-6 minutes; being careful not to let the mixture boil as the egg will scramble. Remove from the heat and pour the hot ice cream custard through a strainer into a large bowl. Set aside to cool completely.

Meanwhile, heat a medium-sized saucepan over medium heat. Add the strawberries, remaining ¼ cup sugar, lemon juice and zest. Let strawberries cook for 10-15 minutes, breaking up and mashing the strawberries with a wooden spoon or potato masher as they cook. Set aside to cool completely.

Pour cooled ice cream custard and strawberry sauce into separate containers. Cover and refrigerate overnight. After refrigeration, stir chilled custard. Churn custard in ice cream maker according to manufacturer’s instructions, about 20-25 minutes, until the ice cream is soft serve consistency. Stir in chilled strawberry sauce, blending until fully combined. Transfer ice cream to a freezer-safe container and freeze for at least 4 hours.

To assemble ice cream sandwiches, allow ice cream to soften to room temperature for 3-5 minutes. Line up graham crackers on a cutting board. Working quickly, scoop ice cream and place on half of the graham crackers. Top ice cream with remaining graham cracker halves. Serve immediately or wrap ice cream sandwiches individually in plastic wrap and place in a freezer safe plastic storage bag.