Some things are just too good not to share and this is one of those things.
I found this recipe for Graham Cracker Ice Cream Sandwiches in the cookbook Deceptively Delicious by Jessica Seinfeld. It’s a cookbook to get your kids to eat healthier, basically sneaking vegetables into everything. Even though this book is based on getting your kids to eat better, the recipes are all really good even if you don’t have kids.
I altered this recipe just a little, making it vegan, not completely intentionally but because that’s what I had on hand and they still came out amazing! I’ve made them both ways and they’re both equally good. I’ve put my substitutions in parenthesis.
Graham Cracker Ice Cream Sandwiches
- 2 cups lowfat plain yogurt (I used soy yogurt)
- 1 cup sugar
- 1 cup lowfat (1%) buttermilk (I used soy milk and 2tbsp lemon juice)
- 2 tablespoons lemon juice
- Grated zest of 1 lemon
- 16 graham crackers, broken in half (32 squares)
- Shredded coconut (optional)
In a large bowl mix all the ingredients together. Then transfer to a smaller bowl or a couple smaller bowls (they will freeze faster). The recipe says to freeze for 1 to 1 and a half hours, mine has always taken longer more like 4 hours, it just depends on your freezer.
Once your ice cream is frozen but not completely hard you’re ready to make your sandwiches. Place one large scoop on a graham cracker and top with another. Wrap them in wax paper and freeze for 30 minutes, or until firm.
When you’re wrapping them up I recommend you have your wax paper all cut and ready before you start making your sandwiches because they melt fast while you’re working.
Step 3 (optional)
If youre using coconut, put some on a plate and dip each of the four edges of the sandwich to coat.
These Graham Cracker Ice Cream sandwiches are by far one of my favorite desserts. I love how the tartness of the frozen yogurt is balanced by the sweetness of the graham crackers. I think they would be amazing with other fruits mixed in as well.