Vanilla Bean Cheesecake Ice Cream Sandwiches

Okay... let me go Racheal Ray on you for a minute and say YUM-O! These ice cream sandwiches are so delicious! I found the graham cookie recipe at Tender Crumb when Linda used the cookies to make sandwiches with the Blueberry Sour Cream Ice Cream from TWD. The pics looked so delicious that I bookmarked the site so that I would remember to make these soon!

Instead of the blueberry ice cream, I used Vanilla Bean Cheesecake Ice Cream from Salt and Chocolate. I figured cheesecake and graham crackers go great together. And let me tell you, this is no different! What an amazing ice cream sandwich!

Graham Cookies

3/4 C graham cracker crumbs
1/2 C flour
1 tsp baking powder
1/2 (14 oz) can sweetened condensed milk
1/4 C butter, softened
1/2 C shredded coconut

Preheat oven to 350. Mix graham cracker crumbs, flour, and baking powder in bowl. Add milk and butter. Fold in coconut. Dough will be sticky. Press into parchment lined 8x8 pan. Bake for 18-22 minutes or until golden.

Vanilla Bean Cheesecake Ice Cream

8 oz of cream cheese, cut into small pieces
1 cup of sour cream
1/2 cup of half and half
2/3 cup of sugar
1 tablespoon of vanilla bean paste

Pinch of saltIn a blender or food processor add the sour cream, cream cheese, half and half, sugar, vanilla bean paste and salt. Blend until smooth and then chill in the refrigerator. Then freeze it your ice cream maker according to manufacturer's instructions.

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To assemble cookies: Use round cookie cutter to cut cookies. Spread ice cream into baking pan; freeze solid. Use same cookie cutter to cut ice cream. Assemble cookies quickly and re-freeze. ENJOY!