Let Me Tell You About Cherry Cheesecake Ice-Cream Sandwiches
Okay, picture this: It’s a sticky July afternoon, I’ve got the windows propped open, and the only thing on my mind is something frozen. Not just any old popsicle, mind you. I’m talking Cherry Cheesecake Ice-Cream Sandwiches. I first threw these together after a BBQ went a little sideways (my aunt burnt the burgers, but that’s a story for another time). I needed a dessert that looked impressive but didn’t actually take much effort. And—bonus!—something that didn’t melt before everyone got a bite. These little beauties did the trick. Even my neighbor, who claims she “doesn’t do sweets,” hovered around the plate like a bear at a picnic. I mean, tell me you aren’t curious already?
Why You’ll Want to Make This (Trust Me)
I make this when my fridge is overflowing with cherries and I’m trying to avoid heating up the kitchen. My family goes absolutely bananas for them—especially my youngest, who always tries to sneak an extra one (not subtle, by the way, but I let him think he’s clever). They’re just the right mix of creamy and tart, and you get that nice chewy crunch from the sandwich part. Also, if you’ve ever tried to swirl cherry jam into ice cream and ended up with a pink, streaky mess—yep, been there—this recipe is basically foolproof. Well, mostly. Just don’t drop the tray like I did once…what a mess.
What You’ll Need (and What I Sometimes Swap)
- 1 pint vanilla ice cream (sometimes I use cheesecake ice cream if I’m feeling fancy, or even frozen yogurt when I’m on a “health kick”)
- 3/4 cup cherry pie filling (or, swap in raspberry jam if cherries are MIA at the store—nobody complains)
- 1/2 cup cream cheese, softened (my gran swore by Philly, but honestly, supermarket own-brand is fine)
- 2 tbsp powdered sugar (I’ve forgotten this and it’s still tasty, just a tad more tart)
- 1 tsp vanilla extract
- 16-20 graham crackers (in a pinch, I’ve used digestive biscuits—British friends, you’re welcome!)
- 1/4 cup chopped dark chocolate (optional, but I love the contrast)
How to Throw These Together (No Need to Overthink It)
- Let your ice cream sit out for about 10 minutes. It should be soft-ish, but not a puddle. (This is usually when I try to clear a shelf in my freezer…again!)
- In a bowl, whip together the cream cheese, powdered sugar, and vanilla until smooth. Sometimes I just use a spoon since I can’t be bothered washing the mixer for two minutes of work.
- Gently fold the softened ice cream into the cream cheese mix. Don’t beat it into submission; just swirl it together so it’s kind of marble-y. This is the moment I usually sneak a taste. Quality control, obviously.
- Drop spoonfuls of cherry pie filling throughout and swirl again—don’t overmix unless you want everything to turn a weird shade of pink. Tastes fine, looks…less fancy.
- Line a baking tray (I use about an 8×8 inch one, but honestly, whatever fits in your freezer) with parchment. Layer half the graham crackers on the bottom.
- Pour your ice cream-cheesecake-cherry concoction on top, then scatter the chocolate if you’re using it. Top with the rest of the crackers, pressing down gently. (Don’t worry if a few crack. Mine always do.)
- Freeze for at least 4 hours, but overnight is better (unless you’re impatient like me and start checking at the three-hour mark)
- Once set, slice between the cracker lines into sandwiches—don’t worry if they aren’t perfect squares; you can just call them rustic and nobody will question it.
Stuff I Figured Out the Hard Way
- If your ice cream is too hard, microwaving it for 10 seconds works in a pinch—just don’t wander off and forget about it!
- Pressing the top crackers down really does help them stick. I used to skip this, but then the sandwich would go rogue when I bit in.
- Don’t worry if your cherry swirls aren’t Instagram-worthy. They’ll taste great even if they look like a toddler made them.
Other Ways I’ve Tried (For Better or Worse)
- Blueberry instead of cherry? Surprisingly good. Mango? Well, let’s just say my family still teases me about that one (not my finest hour).
- Chocolate wafers work instead of graham crackers, especially if you love a good chocolate-cherry combo.
- You can add nuts if you like crunch. Walnuts are nice, but my youngest picks them out, so I usually skip.
Tools and My Usual Workarounds
- A square baking tray is handy, but I’ve been known to use a loaf pan. If you don’t have parchment, cling film works (sort of; it just wrinkles more).
- A hand mixer is nice, but a sturdy wooden spoon and some elbow grease will do it.
Storing Them (If You Manage to Have Leftovers)
Pop ’em in an airtight container in the freezer. They’ll keep for about a week, but honestly, in my house it never lasts more than a day. If they do get a little frosty, just let them sit on the counter a few minutes before eating.
How I Like to Serve Them
I love stacking these on a big platter with a few fresh cherries and a dusting of powdered sugar for show. Sometimes, we’ll eat them straight out of the tray while standing around the kitchen counter—no plates, just sticky fingers and laughter. That’s how you know it’s summer, I reckon.
Things I’ve Learned (Aka Pro Tips from My Own Goofs)
- Don’t try to rush the freezing step—I once tried to serve them after two hours and ended up with a melty mess. Lesson learned. Patience is a virtue. Or at least, a frozen dessert’s best friend.
- If you use low-fat cream cheese, it might taste a smidge less rich. Still good, but not quite as luscious.
- And actually, don’t over-squish the crackers or the filling oozes out the sides like a sandwich gone wild.
Frequently Asked (and Sometimes Odd) Questions
- Do they have to be cherry?
Well, technically no. I’ve done raspberry and even strawberry jam. But cherry just feels right here, y’know? - Can I make these gluten-free?
Sure thing! There are some decent gluten-free graham crackers out there these days (check this recipe). Though, to be honest, I haven’t tried every brand. - Can I use fresh cherries?
Absolutely—just pit, slice, and simmer them with a little sugar first. Or, see this method if you like to get a bit fancy. - What’s the best way to cut them?
I run a sharp knife under hot water between slices, but sometimes I just use a butter knife. Occasionally, a cracker crumbles. C’est la vie. - Why are mine so messy?
Honestly…mine are sometimes, too. That’s part of the charm! If you want neater edges, freeze longer and use a really sharp knife. Or just embrace the chaos. - Can I double this?
Yep, just use a bigger tray and double up the crackers. You’ll have plenty—or, if your family is like mine, still not enough.
Final thought that has nothing to do with ice cream: I once tried to teach my dog to fetch the newspaper and instead he brought me a pair of socks. Sometimes, things turn out differently than planned. With these sandwiches, at least, the surprises are (almost always) happy ones.
Ingredients
- 1 1/2 cups heavy cream
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 cup pitted cherries, chopped
- 1/4 cup cherry preserves
- 1 tsp vanilla extract
- 12 graham cracker squares
- 2 tbsp unsalted butter, melted
Instructions
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1In a mixing bowl, beat the cream cheese and sugar until smooth. Add vanilla extract and mix well.
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2In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
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3Fold in the chopped cherries and cherry preserves until evenly distributed.
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4Line a baking dish with parchment paper. Spread the cheesecake ice-cream mixture evenly and freeze for at least 3 hours or until firm.
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5Mix graham cracker crumbs with melted butter. Place half the graham crackers on a tray, spoon the frozen cheesecake mixture onto each, and top with remaining crackers to form sandwiches.
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6Freeze assembled sandwiches for 30 minutes before serving. Enjoy!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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