Remember how I said I’d be hosting the second annual ice cream party this past weekend? Well these little delights were a part of them! Raspberry cheesecake ice cream sandwiches – aka raspberry cream cheese ice cream jammed between graham cracker crust – YUM!
To be honest I didn’t think these would work out, and they are a little tricky. The mister suggested I use graham crackers instead, but I was adamant I’d make a graham cracker crumble – it’s always been my favourite part of any cheese cake! So I give you a bit of a warning that the crust isn’t easy, and that they may not all cut into perfect rectangles. But believe me when I say it won’t much matter. It took all my willpower not to eat all the sandwiches (or sandwich bites as you’ll see tomorrow) before the guests arrived.
And also, I got to munch on broken graham cracker crust bits….they’re addicting.
- Ice Cream
- 1 cup cream cheese, softened
- 1/2 cup berry sugar
- 1 cup milk
- 1 cup cream
- 1 tablespoon vanilla extract
- 1 1/2 cups fresh raspberries
- Graham Cracker Crumble Crust
- 2 1/2 cups graham crackers crumbs
- 1 cup melted butter
- 1/3 cup sugar
- Mix together the cream cheese and sugar with an electric hand or stand mixer until smooth.
- Mix in the milk and cream until well combined.
- Freeze the mixture for 6+ hours. This step isn’t necessary but it does make it churn better.
- Make ice cream according to your ice cream maker manufacturers instructions.
- Add raspberries in the last 5 minutes of churning.
- Refrigerate for at least 15 minutes before eating. If you aren’t eating until later, take out of the freezer for 15 minutes beforehand to let it thaw out.
- Preheat oven to 350C.
- Combine all ingredients together. Line a baking tray with parchment paper. Cut the paper in half so you have two sheets on one tray.
- Use your hands to spread the graham cracker crust out on the two sheets, spreading evenly until they are about a half cm thick.
- Bake for 15 minutes, remove from oven and let cool completely. Place in freezer for 1 hour.
- Remove ice cream from freezer and let thaw for 15 – 20 minutes. Remove graham cracker from freezer. Spoon out the ice cream and use a spatula to spread the ice cream on one of the graham cracker crusts as far to the edges as possible – about 1 – 1.5 inches thick.
- Carefully lift the second graham cracker crust with the parchment paper, and place on top of the ice cream. Very gently press down to sandwich the ice cream. Remove top parchment paper and freeze for at least one hour.
- To cut – heat a bread knife under running warm water. Remove the ice cream from the freezer and carefully cut the ice cream into rectangular or square sandwiches by pressing down (not carving). Warning – they might not all cut nicely – this is a crumb-tacular crust that likes to fall apart. It’s okay if they don’t look perfect. Wrap them up in parchment paper and throw them in the freezer until they’re ready to eat!
The ice cream recipe was mildly adapted from Jorth, and it does require an ice cream maker. If you don’t have one though (I highly recommend you get one though) here’s a no churn recipe from The Recipe Critic. If you try it let me know how it is!
Now I want to make a bunch of different cheese cake ice cream sandwiches. I mean, ice cream + cheese cake + graham cracker crumble. Does it get better than that?
From The Ice Cream Archives