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An easy homemade graham crackers recipe from culinary team member Janette Zepeda is the foundation for these Sheet Pan Strawberry Cheesecake Ice Cream Sandwiches.
Pro Tip: Once cut, store in an airtight container and freeze for up to one month.
For another ice cream sandwich recipe, try these Brown Butter-Oatmeal Cookie Ice Cream Sandwiches from Gail Simmons.
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar on medium-low speed until combined.
In a separate bowl, whisk the flour, baking soda, cinnamon and salt. With the mixer on low speed, add the dry ingredients in batches while alternating with the wet ingredients (milk, honey and vanilla), and ending with the dry ingredients. Mix until a very thick dough forms. Divide the dough into 2 equal-size disks, then cover tightly with plastic wrap and refrigerate for 2 hours.
Before rolling out the dough, preheat the oven to 350˚F. On a large sheet of parchment, trace the outside of a standard 18-by-13-inch half-sheet pan and trim the excess. Set a disk of dough on top of the parchment cut-out, then roll out the dough until about ⅛-inch-thick, trimming the excess. Transfer the dough on the parchment to a half-sheet pan and repeat the steps with the remaining disk of dough.
Sprinkle both sheets of dough with the sugar, then dock the surface using a fork to recreate a store-bought look. Place both sheet pans in the oven and bake for 8 minutes.
Once out of the oven, halve both sheet pan cookies crosswise. (This makes cutting the sandwiches easier later on.) Let cool.
Meanwhile, thaw the ice cream at room temperature until it becomes spreadable, 5 to 10 minutes.
Spread the ice cream evenly over the cookie on 1 of the sheet pans. Set the remaining cookie on top, then cover with plastic wrap and freeze overnight.
When ready to serve, cut into ice cream sandwiches as desired.