Frozen Strawberries and Cream Dessert

This summer has definitely kept me busy. I mentioned in an earlier post that I cook for my husbands team that he manages in the summertime. Most of them are single guys that don’t really know how to cook. So I love when one of them gives me one of their family recipes and wants me to make it for them. I feel like it gives them a little taste of home while they are out here. 🙂

I can’t even describe how amazing this recipe turned out. I loved the crust surrounding the frozen dessert. It gave it a little crunch and it was delicious! The middle was creamy and I loved the fresh frozen strawberries inside. The guys all loved it and described it as strawberry ice cream sandwich. This is the perfect summertime dessert and I am so happy to have gotten this delicious recipe. Thanks Calvin! 🙂

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Frozen Strawberries and Cream Dessert

By: Alyssa Rivers

A delicious and creamy frozen dessert made with fresh strawberries.

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Freezer Time: 3 hours hours

Total Time: 3 hours hours 35 minutes minutes

Servings: 12 Pieces

Ingredients 

1x2x3x

• ▢ 4 sheets graham cracker
• ▢ 1/2 cup pecans
• ▢ 10 tablespoons butter
• ▢ 1 cup flour
• ▢ 1/3 cup brown sugar
• ▢ 2 egg whites
• ▢ 1/2 cup sugar
• ▢ 1 cup heavy whipping cream
• ▢ 1 lemon juice
• ▢ 4 ounce cream cheese softened
• ▢ 2 cups strawberries coarsely chopped

Instructions 

• Preheat oven to 325 and prepare a 9x13 by spraying with cooking spray. Set aside.
• In a food processor, combine graham crackers and pecans until finely ground.
• Melt butter and combine with crumbs, flour, and brown sugar.
• Spread mixture in the bottom of a parchment lined pan and cook for 20 minutes, stirring halfway.
• Take out the crumb mixture and let cool.
• In a kitchenaid, or using a hand mixer, beat egg whites and sugar on medium speed for 3 minutes. Add heavy cream and mix for 6 minutes.
• Add juice from one lemon and cream cheese and mix until creamy.
• Gently fold in chopped strawberries.
• Press half of the crumb mixture into the bottom of your 9x13 pan. Spread strawberries and cream mixture on top and sprinkle the rest of your crumb mixture on top.
• Cover with aluminum foil and freeze for at least 3 hours but best if overnight. I also found that if you let it sit out 10 minutes before cutting it is easier to remove the bars.

Nutrition

Calories: 337kcalCarbohydrates: 29gProtein: 4gFat: 24gSaturated Fat: 13gCholesterol: 63mgSodium: 162mgPotassium: 117mgFiber: 1gSugar: 17gVitamin A: 710IUVitamin C: 15mgCalcium: 42mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert

Cuisine: American

Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!