Let Me Tell You About These Cherry Cheesecake Ice Cream Sandwiches
Okay, so picture this: it’s a muggy Saturday afternoon, the kind where even the cat decides to sprawl belly-up next to the fan, and everyone’s kind of hot and cranky. That’s when I remembered the Cherry Cheesecake Ice Cream Sandwiches I’d stashed away for emergencies (and, let’s be honest, I count snack cravings as emergencies). The first time I made them, I got the recipe slightly wrong—a bit more cream cheese than I meant to use, but it turned out to be the happy kind of accident. Ever since, these little sandwich gems have been the hero of many a backyard BBQ and, once, a slightly chaotic birthday party for my nephew (who ate two and then tried to convince us he hadn’t).
Why You’ll Love This (Or At Least Why My Family Does)
I make these whenever the mood hits and the cherries at the market look too good to pass up. My family goes bananas for the creamy, tangy filling (actually, bananas don’t work here, but you get the idea). Sometimes, if I’m in a hurry, I’ll use store-bought cookies, though I still get the stink-eye from my sister who claims homemade is the only way. Also, if you’ve ever struggled with ice cream sandwiches falling apart before they hit your mouth, I’ve totally been there—these hold together surprisingly well, unless you try to eat one upside-down. Which, to be fair, my cousin did once.
What You’ll Need (With a Few Swaps)
- 2 cups heavy cream (I sometimes sneak in half-and-half if that’s all I’ve got)
- 8 oz cream cheese, softened (I use Philadelphia, but honestly, store-brand works fine. My gran always insisted on the name brand, but…)
- 1/2 cup granulated sugar (sometimes I cut this to 1/3 cup if I’m feeling virtuous—not that anyone notices)
- 2 tsp vanilla extract
- 1 1/2 cups fresh cherries, pitted and chopped (frozen works in a pinch, just let them thaw and drain a bit)
- 1/2 cup graham cracker crumbs (or digestives, or even gingersnaps if you’re feeling wild)
- 24 soft cookies – homemade or store-bought, your call
- Pinch of salt (makes the flavors pop, no kidding)
How to Pull These Together (Don’t Stress the Mess)
- First, beat the cream cheese in a medium bowl until it’s smooth and fluffy. This is where I usually get impatient and end up with a tiny splatter on my shirt; it’s part of the charm.
- Add the sugar, salt, and vanilla. Mix again, then slowly pour in the cream and beat until thick and pillowy—if you accidentally overbeat a little, don’t worry, it’ll still taste great.
- Gently fold in the chopped cherries and half of the graham cracker crumbs. (This is when I sneak a taste. Quality control, right?)
- Line a baking sheet with parchment and lay out half the cookies, flat side up. Scoop generous blobs of the cherry cheesecake mixture onto each. Top with the other cookies and press gently to sandwich them. Don’t worry if some filling escapes—it’s inevitable.
- Roll the edges in the rest of the graham cracker crumbs. Now, pop the tray in the freezer for at least 4 hours—or as long as you can resist. Actually, I find overnight is even better, but who am I kidding?
Random Notes from the Trenches
- I once tried to skip softening the cream cheese and ended up with tiny lumps. Not the end of the world, just a bit rustic.
- If you use frozen cherries, drain them well or the filling gets watery. Learned that the hard way.
- Letting the sandwiches sit at room temp for 5 mins before eating makes them easier to bite (unless you’re into breaking teeth).
What Happens If You Want to Mix Things Up?
I’ve swapped out the cherries for blueberries (pretty tasty) and raspberries (a little too tart for my liking, but maybe your tastebuds are braver). One time I tried using chocolate chip cookies as the base and, um, it was a bit too sweet, but my niece thought it was “epic.” If you want to go wild, try white chocolate chips in the filling—though honestly, the classic is my fave.
Do You Need Fancy Equipment?
A stand mixer makes whipping the filling way easier, but I’ve used a hand mixer and even a sturdy wooden spoon in a pinch—just switch arms when you start to feel like your bicep’s about to cramp up. Don’t have a cookie scoop? Two spoons work, just a bit more rustic (and maybe a smidge messier).
How to Store (Not That You’ll Need To)
Stick them in a freezer-safe bag or container, and they’ll last up to a week. But honestly, in my house they never last more than a day—someone always “forgets” to close the freezer and then, well, you know what happens.
How We Serve ‘Em (It’s a Bit of a Ritual Now)
We like to eat these on the back porch, usually with a big glass of iced tea or lemonade. Sometimes, I’ll drizzle a little extra cherry juice over the top. My mom likes hers with a cup of strong coffee, because, in her words, “life’s too short for weak coffee or bland desserts.” Couldn’t agree more.
What I’ve Learned Along the Way (AKA ‘Don’t Do What I Did’)
- I once tried rushing the freezing step and ended up with gooey sandwiches. Trust me, patience pays off here.
- Don’t get too ambitious with the mix-ins—too many add-ins and the filling falls apart. Less is definitely more in this case.
Got Questions? I’ve Heard a Few!
- Can I make these ahead? Absolutely—actually, they’re better the next day. The flavors kind of meld together.
- Do I have to use fresh cherries? Nah, frozen is fine, just drain them really well. I’ve also heard some folks use cherry pie filling (it’s a bit sweeter, but hey, go for it).
- What if I’m out of cream cheese? Mascarpone works in a pinch, though it’s a bit milder. I wouldn’t use ricotta—tried that once, and nope.
- Are there dairy-free options? I’ve made it with coconut cream and a vegan cream cheese—texture’s a little different, but still tasty.
- Can I use different cookies? Oh, definitely! Oatmeal cookies are great, or even ginger snaps if you want a bit of spice. Just avoid really crunchy ones unless you’re looking to give your jaw a workout.
By the way, if you want a good guide to pitting cherries without making your kitchen look like a crime scene, check out Serious Eats’ cherry pitting tips. And for super soft homemade cookies, I usually peek at Sally’s Baking Addiction (her dough chilling advice is gold).
Anyway, let me know how it goes if you try these! And if you invent a wild variation that actually works, send it my way—unless it involves pickles. Then again, never say never, right?
Ingredients
- 1 1/2 cups heavy cream
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup cherry pie filling
- 16 graham cracker sheets
- 2 tbsp unsalted butter, melted
- 1/4 cup powdered sugar
Instructions
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1In a large bowl, beat the softened cream cheese with granulated sugar and vanilla extract until smooth and creamy.
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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 until well combined.
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3Line an 8×8-inch baking pan with parchment paper. Spread half of the cheesecake mixture evenly in the pan. Spoon half of the cherry pie filling over the mixture and swirl gently. Repeat with the remaining cheesecake mixture and cherry filling. Freeze for at least 4 hours, or until firm.
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4Meanwhile, crush the graham cracker sheets and mix with melted butter and powdered sugar. Press the mixture into two equal rectangles on a parchment-lined baking sheet. Bake at 350°F (175°C) for 8-10 minutes, then cool completely.
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5Once the ice cream mixture is frozen, cut into 8 squares. Sandwich each square between two graham cracker cookies. Serve immediately or wrap individually and freeze until ready to 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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