Description
These creamy Japanese cheesecake ice cream sandwiches combine the unique texture of cheesecake with refreshing ice cream for an indulgent treat.
Ingredients
Scale
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- 1 cup heavy whipping cream, very cold
- 1/2 cup sweetened condensed milk
- 1 1/2 cups fresh strawberries, diced small
- 20 rectangular caramelized biscuits or speculoos-style cookies
- Pinch of salt
Instructions
- Line an 8×8-inch square pan with parchment paper, leaving enough overhang on the sides.
- Beat the softened cream cheese and sugar until smooth and creamy. Mix in the vanilla, lemon juice, and salt.
- Pour in the sweetened condensed milk and beat until combined.
- Whip the heavy cream in a separate bowl until medium-stiff peaks form.
- Fold the whipped cream into the cream cheese mixture in 2-3 additions.
- Fold in the diced strawberries, reserving some for later.
- Arrange 10 cookies in the bottom of the prepared pan. Spoon the strawberry cheesecake filling over the cookies and spread evenly.
- Scatter the reserved strawberries and press the remaining cookies on top.
- Cover and freeze for at least 360 minutes, preferably overnight.
- Lift from the pan, slice between cookies, and let sit at room temperature for 5-8 minutes before serving.
Notes
For presentation, garnish with a mint leaf or a drizzle of chocolate sauce.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: Japanese
Nutrition
- Serving Size: 1 sandwich
- Calories: 250
- Sugar: 12g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg
Keywords: Japanese cheesecake, ice cream sandwiches, dessert recipes, summer treats, creamy desserts