Strawberry Cheesecake Ice Cream Sandwiches
Not strawberry season? Use frozen strawberries, or substitute equal amounts of fruit in season, mango, banana, blueberries, blackberries, raspberries, etc.
Yield: 12 SandwichesPrep Time:
Cook Time:
Total Time:
Ingredients:
| 2 cups | diced strawberries, frozen |
| 12 to 16 | graham crackers, broken in half to make squares |
| 8 ounces | cream cheese |
| 24 ounces | plain greek yogurt |
| 1 tablespoon | lemon juice |
| 1 teaspoon | vanilla extract |
| 3 tablespoons | honey, or maple syrup |
Directions:
Wash and chop strawberries, place them on a cookie sheet and place in the freezer for 30 minutes. At the same time, place graham crackers on another cookie sheet and freeze for about 30 minutes.
In your stand mixer (or large bowl) combine cream cheese, Greek yogurt, and lemon juice. Once combined, add in the honey (maple syrup can be used if your family is not a fan of honey.) Fold semi frozen berries into yogurt mixture.
Line a 13x9 inch baking dish with foil. Break each graham cracker in half and cover the bottom of the dish with a single layer of graham crackers. Reserve remaining ones for later.
Pour strawberry yogurt mixture on top of graham crackers. Add second layer of graham crackers on top for "top crust".
Freeze tray for about 4 hours. When ready to eat, lift foil and cut through with a sharp knife to create individual sandwiches. Remove and cut through (with sharp knife) to create individual sandwiches.
Serve immediately or wrap individual servings in plastic wrap/foil till ready to serve.
If you don't have the suggested pan size, other sizes will work. The concept is the same. Line your pan, fill with berry cream mixture, top with second layer of crackers and freeze.
Source: supergluemom.com
