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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
Ingredients
Crumb Mixture
- 4 sheets graham crackers
- ½ cup pecans
- 10 tablespoons butter, melted
- 1 cup flour
- ⅓ cup brown sugar
Strawberries and Cream
- 2 egg whites
- ½ cup granulated sugar
- 1 cup heavy whipping cream
- 1 lemon, juiced
- 4 ounces cream cheese, softened
- 2 cups strawberries, chopped
Instructions
Crumb Mixture
- Preheat oven to 325 degrees Fahrenheit. Spray a 13 x 9 x2-inch baking dish with non-stick cooking spray. Set aside.
- In a food processor, combine the graham crackers and pecans. Pulse until finely ground.
- In a medium bowl, combine the graham cracker mixture, flour, and brown sugar. Stir in the melted butter.
- Spread the mixture in the bottom of a parchment-lined baking pan and cook for 20 minutes, stirring halfway. Remove the crumb mixture from the oven and allow it to cool.
Strawberries and Cream
- In a stand mixer or using a hand mixer, beat the egg whites and sugar on medium-high speed for 3 minutes. Add the heavy cream and mix for 6 minutes.
- Add the lemon juice and softened cream cheese. Mix until creamy.
- Gently fold in chopped strawberries.
- Press half of the crumb mixture into the bottom of the prepared baking dish. Spread the strawberries and cream mixture on top of the crumb mixture. Sprinkle the remaining crumb mixture on top.
- Cover the baking dish with aluminum foil and freeze for at least 3 hours or overnight. Remove it from the freezer and allow it to sit on the counter for 10 minutes before cutting.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I just made this dessert for me and my husband and it is delicious! I followed the directions exactly and leave it out for a half hour before cutting. I love the creaminess with the frozen strawberries. I’m now thinking it would be great with peaches too. Thanks for a great recipe!
Thanks Alyssa! This summer desert is so amazing. It was pleasantly delicious. I actually used dairy free products and it turned out really good. Easy to make;)
MMM the crunchy crust against the creamy filling looks gorgeous, I want!
Def sounds like a good summer dessert! I don’t have a food processor…..do you think a blender for the graham crackers and pecans would work instead??
When I don’t have a food processor, I just put the ingredients in a big gallon sized bag and roll it with a rolling pin! It works great!
This looks perfect for Summer! That crust is to die for, and the fresh strawberries look delish! When are you going to move to Indiana and cook for me too??
Looks amazing, Alyssa! I bet that crust is crazy yummy. Shared and pinned! 🙂
Sorry, I am confused on this recipe. It asks to place the crumb mixture on the tray and cook for 20 minutes and stir? What is being stirred when it’s a crust? Also, then it tells us to spread crumbs on top?The crumb mixture was used for the crust?
Sorry if it is confusing! When you bake the crumb mixture on the tray, you will mix them up half way with a spatula. It will make sense once you are doing it. It just makes the crumb mixture break up and more crumbly. You are going to divide the crumb mixture in half. You will spread half in the bottom, and put your cream mixture on top of the bottom and spread or ‘sprinkle’ the rest on the top. Let me know if this makes sense! 🙂
I had the same question Christine! Thanks for clarifying totally makes sense!
I’m sorry, but could you clarify for me. How much crushed graham crackers should it be? 1cup? 1/2c etc?
Thanks
Paula
I would say that 4 sheets equals about a half a cup but I am not sure on that one.
How thick is the cream cheese mixture supposed to be? Mine is a tad runny and I’m wondering if it will just thicken as it freezes or if should whip it more.
Yes mine was pretty runny once it was whipped with the other ingredients. That is fine. It will thicken once it freezes. 🙂
I just picked a bunch of fresh raspberries so I think I’m going to replace the strawberries with those and the lemon with a lime and I hope it turns out 🙂 I can’t wait. It looks so good. I can taste the tartness now!
That sounds amazing!!! Let me know how it turns out with raspberries! Yum!
Oh my goodness does this look good Alyssa! This would be perfect on a hot summer’s day – yum!
Oh my word! These are gorgeous and no doubt delicious as well. 🙂
These bars look unbelievable. That is so sweet of you to make their family recipes for them!
Yummy!! Made it yesterday — very very good. It was perfect since my husband just told me he isn’t liking cool whip in desserts!! Ugh – but along came this and it was perfect. I said to him ‘so no cool whip’ and he said ‘no kidding, it’s the best!!’ Thanks
Isn’t it awesome! I am so glad you guys liked it! 🙂
Ahhhh looks so yummy and refreshing! That crust is definitely calling my name. Thanks Alyssa!!
This looks amazing, Alyssa! Thanks for another amazing recipe!