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With a layer of no-churn red velvet white chocolate chip ice cream, a layer of cheesecake ice cream, and a fabulously festive blue white chocolate shell, these Red Velvet, White and Blue Ice Cream Sandwiches are all you need to cool down this Fourth of July!

Red Velvet, White, and Blue Ice Cream Sandwiches

With a layer of no-churn red velvet white chocolate chip ice cream, a layer of cheesecake ice cream, and a fabulously festive blue white chocolate shell, these Red Velvet, White, and Blue Ice Cream Sandwiches are all you need to cool down this Fourth of July!
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Prep Time 1 hour 30 minutes
Chilling Time 4 hours 20 minutes
Total Time 5 hours 50 minutes
Course Dessert
Cuisine American
Servings 15 Sandwiches

Ingredients
  

Red Velvet Ice Cream:

  • 1 cups heavy cream
  • 7 ounces sweetened condensed milk
  • 1 teaspoon cocoa powder
  • 1 ½ teaspoon red food coloring
  • 3 ounces white chocolate chopped

Cheesecake Ice Cream:

  • 7 ounces sweetened condensed milk
  • 4 ounces cream cheese
  • 1 teaspoon vanilla
  • 1 cup heavy cream

Blue Coating:

  • 1 (12 oz) bag blue candy melts
  • 1 teaspoon shortening*
  • Blue sprinkles

To Assemble:

  • 18 whole graham crackers

Instructions
 

  • Line a 9x13 inch rectangular dish with plastic wrap, leaving a good amount of overhang on the sides.
  • Break the graham crackers in half and arrange them on the bottom of the pan. To solve the issue of extra space on the side, use a ruler as a "receding wall" underneath the plastic wrap along with a freezer-safe item that'll fit behind it. I used five fun-sized Butterfinger chocolate bars. (See picture above.)

Make the Red Velvet Ice Cream:

  • In the bowl* of a stand mixer fitted with the whisk attachment, whip the heavy cream until stiff peaks form. Add the sweetened condensed milk, cocoa powder, and red food coloring, and continue beating until fully incorporated. Fold in the white chocolate by hand.
  • Pour ice cream evenly over graham crackers and smooth out the top. Chill in freezer while working on the cheesecake ice cream.

Make the Cheesecake Ice Cream:

  • In the bowl of a stand mixer fitted with the whisk attachment, beat together sweetened condensed milk, cream cheese, and vanilla until smooth. Add in heavy cream and beat on high until mixture is light and fluffy. Pour ice cream over red velvet layer and arrange the remaining graham crackers on top.
  • Wrap the plastic wrap over the ice cream sandwiches and freeze for at least 4 hours, preferably overnight.
  • Once ice cream sandwiches have frozen solid, remove from the pan and unwrap the plastic wrap. Using a sharp, warm knife, cut the sandwiches along the graham cracker edges, making 15 squares and 5 small rectangles. Place sandwiches on a wax paper-lined baking sheet and return to the freezer to firm up for 20 minutes.
  • Prepare a second baking sheet by lining it with wax paper. Melt the blue candy melts with the shortening in a microwave-safe bowl in the microwave until smooth. Pour the sprinkles onto a separate plate.
  • Working quickly in batches of 3-4, dip sandwiches halfway into chocolate, then into the sprinkles, and onto the second baking sheet in the freezer. Repeat with the rest of the sandwiches.
  • Once the chocolate has set, ice cream sandwiches can be individually-wrapped in plastic wrap and stored in the freezer for up to 2 months.

Notes

*The shortening is optional, but I find that it helps to thin out the chocolate a little, making it easier to dip the sandwiches more cleanly.
*Makes 15 full sandwiches and 5 half sandwiches.