Canna-berry cheesecake ice cream sandwiches
The summer is the perfect time of year to head out for a swim or to hit up your local pool for a cool down, but if you’re looking for something that will help you to beat the heat and leave you feeling all tingly and relaxed, then you’ll definitely want to check out this canna-berry cheesecake recipe. It’s easy to make them into individual ice cream sandwich servings, and they will taste so good that it might be hard to stop at just one, hence it might be a good idea to whip up a batch that isn’t infused with cannabis as a filler.
Better than store-bought
If you’ve had a store-bought ice cream sandwich lately, then likely you already know how processed most of them are. You're getting a flavored chocolate coating, and some kind of milk alternative made ice cream rather than the real thing, and these horribly processed options just never taste as good as making your own from scratch at home. The main problem with using real cream ice cream is that it melts so quickly, but with this cheesecake recipe, it will harden and hold up even better than store-bought versions in the scorching heat.
An extra kick
Sure, you can decide to sacrifice quality for convenience and just pick up a generic brand of ice cream sandwich from your local store, but there you won’t find a single product that will come jam-packed full of cannabinoids that are activated and ready for you to enjoy as you cool down. So while it might take a little bit more work and elbow grease to get them made, the trouble will be more than worth it once you’re finished.
How to make canna-berry ice cream sandwiches from scratch
These canna-berry ice cream sandwiches can be made to suit any taste preference, as you can add in pretty much any of your favourite toppings to spice things up a bit. You can also swap out the recommended berries for any other kind that you think might taste good. Just ensure to keep the portions around the same to avoid problems once you go to put everything together. Too many berries will make a mushy mess, and too few will leave it flavorless, so follow the amounts and steps exactly if you want to achieve the best possible results.
Preparation time: 10 minutes
Cooking time: 40 minutes
Cooling time: 11 hours
Berry mixture ingredients
- ¾ cup mixed fresh berries
- 2 tablespoons sugar
- 1 teaspoon corn starch
- 1 teaspoon lemon zest
Lemon cheesecake ice cream ingredients
- 1 cup milk
- ½ cup cream cheese
- 1/3 cup sugar
- 1 teaspoon lemon zest
- ¾ teaspoon vanilla extract
- Pinch of salt (to taste)
Graham cracker ingredients
- 3 cups graham cracker crumbs
- ¾ cannabutter
- ¼ cup brown sugar (packed)
- 2 tablespoons flaxseed
- 2 tablespoons sour cream
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- Medium saucepan
- Wooden spoon
- Large sealable Tupperware container
- Stand mixer
- Sharp knife
- Baking pan (12x9)
- Baking pan (8x8)
- Aluminum foil
- Ice cream maker
- Silicone spatula
Add all the berry ingredients to a saucepan and then set the burner to medium heat.
While it warms up, use a wooden spoon to stir the ingredients frequently as it will help to break up any remaining chunks.
Cook the berry mixture over medium heat until it begins to boil, and then slightly reduce the burner temperature until it’s lightly simmering.
Allow the mixture one full minute to simmer and thicken and then remove it from the hot burner.
Let the berry liquid cool down to room temperature then transfer it into a sealable container before placing it into the freezer to harden, which will take anywhere from 2-3 hours.
Next up is the graham cracker layer. Preheat the oven to 350°F and then get out your large baking pan and grease it well.
Place the cannabutter and the sugar into the bowl for your stand mixer, and then gently cream the two until they are thoroughly combined.
Now you can pause the mixer to add the flaxseed, salt, ground cinnamon, and sour cream, and using the lowest speed, combine the ingredients until they reach an even color and consistency.
Transfer the freshly combined ingredients to the baking pan, then use a spatula to press the mixture into the bottom of the pan until it is even and smooth.
Bake the cookie layer in the oven until golden brown, which should take approximately 15 minutes.
Retrieve the graham cracker layer from the oven and allow it to cool entirely before using a sharp knife to divide it into two equal-sized pieces.
Use aluminum foil to line the 8x8 baking pan.
Gently place one of the cookie squares into the pan and press it up against two of the sides, which will leave a bit of a gap in the others.
Tug on the aluminum foil that isn’t covered by the cookie so that it hugs the layer that is present, rather than the outer edges of the pan.
Put the pan and the extra cookie into the fridge to cool.
Now you’re going to make the ice cream which will come together in a snap. Pour the ice cream base into your ice cream maker and then follow the directions that go along with your device.
Combine all of the lemon cheesecake ingredients with the ice cream using a stand mixer.
Once the ice cream has thickened, use a silicone spatula to spread it across the cookie layer that is resting in the baking pan.
Now grab the berry mix that you made earlier and drizzle it all over the ice cream layer.
Get the last graham cookie layer and place it on top of the berry covered ice cream so that it lines up with the edges of the bottom layer.
Cover the pan with aluminum foil and then leave the giant ice cream sandwich to harden for at least 8 hours.
Once the ice cream has set, use the aluminum foil flap to pull the cookie out of the baking pan so that it can rest on the counter while you cut it into 9 even portions.
Place each ice cream sandwich into an airtight Tupperware container and then store it in the freezer until you are ready to serve them.
Though you can rest assured knowing that any ice cream sandwich that is created with this cheesecake recipe will hold up to the high temperatures for long enough that you can enjoy it without much concern of a mess, they will eventually melt, and on a warm day, this can happen in as little as 20 minutes. So make sure to keep your cheesecake sandwiches stored in a freezer until you are ready to serve them.
Another important thing to remember is that an ice cream sandwich is made with dairy and other ingredients that can go bad if stored improperly, and that is why we highly recommend that you use either freezer baggies or an airtight Tupperware container that will seal all of the freshness in. If you follow these instructions for storing the cheesecake sandwiches, then they can last for up to 3 months in the freezer.