Ingredients
Equipment
Method
Step-by-Step Instructions
- Line a 9x9-inch baking pan with parchment paper and secure it with binder clips.
- In a saucepan, combine diced strawberries and water, then cook until thickened into a compote.
- Finely crush graham crackers and mix with melted butter to create the crust mixture.
- Press half of the graham cracker mixture into the bottom of the lined pan and freeze for 15 minutes.
- Whip the heavy cream with vanilla extract until stiff peaks form.
- Fold the cooled strawberry compote into sweetened condensed milk, then blend with the whipped cream.
- Pour the strawberry ice cream mixture over the crust and sprinkle remaining crust mixture on top.
- Cover and freeze for at least 12 hours until solid.
- Lift out of the pan, cut into bars or squares, and serve immediately.
Nutrition
Notes
Enjoy these ice cream sandwiches with fresh strawberries or a drizzle of chocolate sauce for extra indulgence.
