Why You’ll Love This Recipe

This homemade ice cream blends the creamy tang of cream cheese with the sweet freshness of strawberries — plus a hint of graham-cracker crunch for that classic cheesecake vibe. It’s rich, smooth, and easy to make if you have a freezer and a mixing bowl. Perfect for dessert lovers who want a dessert that tastes like cheesecake, but in ice-cream form.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 4 ½ tablespoons cream cheese
• ½ cup golden sugar
• 1 teaspoon pure vanilla extract
• 1 cup heavy cream
• 2 tablespoons sour cream
• 1 ¼ cups whole milk
• A pinch of salt
• 2 tablespoons strawberry preserves
• 2 graham crackers, crushed
• ⅓ cup fresh strawberries, cut into small cubes

Directions

1. In a microwave-safe large bowl, microwave the cream cheese for about 15 seconds to soften. Add the sugar and vanilla, then whisk for about 2 minutes — until the mixture resembles frosting.
2. Slowly add the heavy cream, sour cream, milk, and salt. Stir until the mixture is smooth and well combined.
3. Pour the mixture into a clean pint container (or ice-cream maker container) up to the “Scoopable Max Fill” line. Cover with a lid and freeze for 24 hours.
4. After freezing, remove the lid. Add the strawberry preserves, the crushed graham crackers, and the cubed fresh strawberries. Stir or mix gently until evenly distributed.
5. Return to freezer if needed, then scoop and serve.

Servings and timing

• Makes about 6 servings.
• Total time: about 24 hours and 10 minutes (including 24-hour freeze time).
• Active prep time: roughly 10 minutes.

Variations

• Swap the fresh strawberries for blueberries, raspberries, blackberries, or even peaches — use the same amount of preserves and fresh fruit.
• If you like a more intense cheesecake flavor, increase the cream cheese slightly (by 1–2 tablespoons) — but note this will make the ice cream richer and denser.
• For a lighter version, use lower-fat milk or cream.
• Add chopped nuts (like almonds or pecans) in the final mix-in for a nutty crunch.
• Stir in a swirl of fruit jam (e.g. raspberry or blueberry) along with or instead of strawberry preserves for a different flavor profile.

Storage/Reheating

Store in an airtight container in the freezer. Keep for up to 2–3 weeks for best texture. There’s no reheating — serve straight from the freezer. If the ice cream becomes very hard, let it soften in the fridge for 5–10 minutes before scooping.

FAQs

Can I use frozen strawberries instead of fresh ones?

Yes. If using frozen strawberries, thaw them first and drain any excess liquid, then proceed with the recipe as usual.

What if I don’t have heavy cream — can I use only milk?

You can try using only milk, but the ice cream may end up less creamy and more icy. Heavy cream helps give the ice cream a rich, smooth texture.

Can I make this without an ice-cream maker?

Yes. This is essentially a no-churn ice cream: after mixing the base, you freeze it for 24 hours and then stir in the mix-ins manually. It works well without any special ice-cream machine.

My ice cream is icy rather than creamy — what happened?

It may be due to using lower-fat dairy, not enough sugar (which helps prevent ice crystals), or not freezing long enough. Use full-fat cream, don’t reduce sugar too much, and ensure a full 24-hour freeze.

Can I make this dairy-free or vegan?

You could try substituting dairy-based ingredients (cream cheese, heavy cream, milk) with dairy-free alternatives (e.g. coconut cream, plant-based “cream cheese”, plant-milk). The texture and taste will be different, but it can still work.

How do I make the graham-cracker crunch stay crunchy and not get soggy?

Make sure the graham crackers are added at the end after freezing the base — don’t mix them into the liquid base before freezing. That way, they retain some of their crunch.

Can I double the recipe to make more ice cream?

Yes — you can double all the ingredients, and use a larger container if you have one. Ensure there’s enough space for freezing and mixing.

Is the sugar amount fixed — can I reduce or increase it?

You can adjust the sugar to taste. Reducing sugar will make the ice cream less sweet but could make it icier; increasing sugar will make it sweeter and softer.

What kind of milk should I use? Whole milk or low-fat?

Whole milk gives the best creamy texture. Using low-fat milk will work, but the result may be less rich and more icy.

Can I replace the strawberry preserves with fresh fruit puree?

Yes — you can use a puree of fresh fruit (like strawberries) instead of preserves. The texture may be slightly different, but it can create a nice fresh-fruit flavor.

Conclusion

This strawberry-cheesecake ice cream delivers all the creamy richness and fruity freshness you’d expect from a cheesecake — but in scoopable frozen form. It’s simple enough for a weeknight dessert yet indulgent enough for a special treat. Once you try it, it might become your go-to summer dessert.

Oreo Ice Cream Sandwiches

Why You’ll Love This Recipe

Because these homemade sandwiches combine a crunchy Oreo-cookie crust with a rich, creamy no-churn ice cream filling — giving you all the flavor and satisfaction of ice cream sandwiches, but with the taste and texture of real Oreos. This recipe is simple, doesn’t require an ice-cream maker or eggs, and you can make it ahead of time and keep it in the freezer for weeks.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 600 g whole Oreo cookies (about 50 cookies)
• 170 g unsalted butter, melted
• 500 g heavy cream
• 1 tablespoon vanilla extract
• 150 g sweetened condensed milk

Directions

1. Line a 9×9″ (or similar) square pan with parchment paper and set aside.
2. Crush the Oreo cookies into fine crumbs — you can use a food processor or put them in a Ziploc bag and crush with a rolling pin.
3. Set aside 100 g of the crumbs; transfer the rest of the crumbs to a bowl, pour in the melted butter, and mix until the crumbs look like “wet sand.”
4. Press half of this buttered-crumb mixture firmly into the bottom of the prepared pan to form a crust. Place the pan in the freezer while you prepare the filling.
5. In a mixing bowl, whip the heavy cream with vanilla extract until stiff peaks form.
6. Gently fold in the condensed milk until smooth, then fold in the reserved 100 g of crushed Oreo crumbs.
7. Pour the creamy mixture over the chilled crust in the pan, smooth the top, and freeze for 1–2 hours until the surface is firm.
8. Once firm, sprinkle (or gently spread) the remaining buttered-crumb mixture on top of the ice cream layer, pressing lightly with a flat-bottomed cup.
9. Freeze again for at least 6 hours, or overnight.
10. After fully frozen, lift the block out using the parchment paper edges. Heat a sharp knife under warm water, dry it, and cut the block into 8 rectangular sandwiches. Serve immediately or return the individual sandwiches to the freezer.

Servings and timing

• Yield: about 8 ice cream sandwiches
• Prep time: ~ 40 minutes
• Chilling & freezing time: at least 6 hours (preferably overnight)
• Total time: roughly 8 hours 40 minutes including freeze time

Storage/Reheating

Store the finished ice cream sandwiches in an airtight container or wrapped in plastic wrap, in the freezer. They keep well for up to three weeks. No reheating needed — just take out, let soften a little if too firm, and enjoy.

FAQs

Can I make these without a food processor?

Yes — you can crush the Oreo cookies by placing them in a strong Ziplock bag and banging them with a rolling pin until finely crushed.

What kind of cream should I use?

Use heavy cream (full-fat whipping cream) — it helps achieve a smooth, creamy texture without becoming icy. Creams with ~36% fat content work best.

What happens if I skip the condensed milk?

Condensed milk adds sweetness and helps prevent ice crystals. If you skip it, ice cream may become icy and less smooth.

Can I make more or fewer sandwiches if I change pan size?

Yes. If you use a different-sized pan (bigger or smaller than 9×9″), you’ll need to scale ingredients proportionally or eyeball the crust and filling layers to keep similar thickness.

How sweet is this — can I reduce sweetness?

The recipe gives a good balance, but you could slightly reduce condensed milk if you prefer less sweetness. Just be aware it may affect texture (icy vs. creamy).

Can I add other flavors to the ice cream filling?

Yes — you could add cocoa powder for chocolate, a pinch of espresso for mocha notes, or even a fruit puree (e.g. strawberry) for a twist. Mixing in chopped nuts or chocolate chips before freezing also works.

Can I make them ahead for a party?

Absolutely — these store well in the freezer for a few weeks. You can prepare a batch ahead of time and cut into sandwiches just before serving.

My sandwiches crumble — how to keep crust intact?

Make sure the Oreo crumbs are finely crushed and evenly saturated with melted butter, and press the crust firmly into the pan before freezing.

Can I wrap individual sandwiches for easy serving later?

Yes — wrap each sandwich in parchment paper (or plastic wrap) before freezing to make them easy to grab and eat later.

Can I use gluten-free cookies instead of Oreos?

Yes, you can substitute with gluten-free sandwich cookies or any other crunchy cookie you like — just make sure they hold together for the crust.

Conclusion

These Oreo ice cream sandwiches are a fantastic homemade treat: crunchy on the outside, creamy and dreamy on the inside. They’re simple to make, require minimal equipment, and can be prepared ahead — perfect for parties, summer days, or when you just want a comforting frozen dessert at home.

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