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I still remember the first time I made these little frozen bites. It was one of those sweltering Saturdays in July where the air conditioning couldn’t keep up, and my daughter had about eight toddlers running wild through the house for her son’s third birthday. I needed a dessert that was easy, fuss-free, and could survive the heat—and I’ll be darned if these didn’t steal the show.
They’re creamy, fruity, just sweet enough, and wrapped up in a nostalgic strawberry ice cream hug. And the best part? No oven. No stress. Just a big pan of freezer magic you can slice up and serve like summer on a plate.
What Makes These So Darn Good?
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That texture. Smooth, cool, and melt-in-your-mouth creamy.
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Only 5 ingredients. Budget-friendly and pantry-simple.
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Freezer-friendly. Make it the night before, forget about it ‘til party time.
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That strawberry-maple-mint topping. Sounds fancy. Tastes like sunshine.
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Perfect for parties. Cut into cubes, wedges, or grab a spoon and go rogue.
Gather Your Ingredients (and maybe a spoon)
Crust:
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1½ cups graham cracker crumbs (from about 10 full sheets)
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¼ cup melted butter
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2 tablespoons sugar
Filling:
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8 oz Canadian cream cheese, softened (room temp is key)
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½ cup sugar
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8 cups strawberry ice cream (let it sit out 10 minutes before mixing)
Garnish:
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2 cups diced fresh strawberries
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¼ cup chopped mint leaves
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¼ cup maple syrup
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A tiny pinch of black pepper (don’t raise your eyebrows—just try it)
Let’s Make a Freezer Treat!
1. Press the Crust
Grab your favorite springform pan. Mix the graham crumbs, melted butter, and sugar in a bowl until it feels like beach sand. Dump it in the pan and press it down nice and firm. Freeze for 30 minutes (or while you chase the dog around the yard, if you’re me).
2. Whip the Filling
Beat the softened cream cheese with sugar until it’s smooth and fluffy—about 2 minutes. Add that dreamy strawberry ice cream a few scoops at a time and keep mixing until it’s pink and creamy and glorious.
Spread that strawberry goodness over your frozen crust. Smooth the top and pop the whole thing back in the freezer for at least 3 hours. (Longer is fine. Overnight is perfect.)
3. Make the Glorious Garnish
In a small saucepan, stir together the strawberries, mint, maple syrup, and black pepper. Yes, pepper! It brings out the berries like salt does with chocolate. Cook on low heat for 5 minutes, just until the strawberries soften and everything smells amazing.
Let it cool before you spoon it over the frozen cake.
Want to Change Things Up?
This recipe’s like a blank canvas in a sundress. Try:
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Oreos instead of graham crackers for a cookies & cream base.
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Vanilla ice cream with blueberry topping for a patriotic twist.
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Add mini chocolate chips into the filling for texture.
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Drizzle with melted dark chocolate after freezing for a fancier finish.
Keep It Cool — Storage Tips
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Store it: Cut into squares or wedges, then freeze in a covered container. Layers of parchment help avoid sticking.
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Serve it: Let it sit out for 5–10 minutes before slicing. A warm knife helps!
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Leftovers? Good luck with that. These vanish faster than you can say “Is there more?”
Let Me Know If You Try It!
Honestly, I can’t tell you how many times this recipe has come to the rescue. Whether it’s baby showers, summer barbecues, or just a Tuesday where I needed a treat—these little bites hit the spot. And people love them. Like, “lick-the-fork clean and ask for seconds” love them.
If you end up making them, drop a comment or send me a picture! I’d love to see your version—maybe with chocolate chips or raspberries or whatever twist you came up with. That’s the fun of it, isn’t it?
Till next time, keep your freezer full and your strawberries fresh
Strawberry Cream Cheese Icebox Cake
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup butter melted
- 2 tbsp sugar
- 8 oz Canadian cream cheese softened
- 1/2 cup sugar for filling
- 8 cups strawberry ice cream slightly softened
- 2 cups fresh strawberries cubed, for garnish
- 1/4 cup fresh mint chopped
- 1/4 cup maple syrup
Instructions
- In a large bowl, mix graham cracker crumbs, melted butter, and sugar. Press into a springform pan to form crust. Freeze for 30 minutes.
- In another bowl, beat softened cream cheese and sugar for 2 minutes until sugar dissolves. Gradually add strawberry ice cream and mix until creamy.
- Spread the cream cheese mixture evenly over the crust. Freeze for at least 3 hours until firm.
- In a saucepan, combine strawberries, maple syrup, and chopped mint. Cook over low heat for 5 minutes, then let cool.
- Unmold the cake from the springform pan. Slice into wedges and top with strawberry mint garnish before serving.
Notes
Nutrition