1. Make the crust. In a large bowl or food processor, add all ingredients for graham cracker crust. (Please note this recipe makes one 8×8 pan of ice cream sandwiches. If you want to make more than one flavor of ice cream sandwiches, you will have to double the crust and ice cream recipe).

Line an 8×8 pan with parchment paper, making sure the parchment paper sticks up, out of the pan on all sides.

Add half of the graham cracker crust mixture to the bottom of the prepared pan. Use the bottom of a glass to smooth out and press the graham cracker crust firmly down. Reserve the remaining half for later.

2. Make the Jam (optional). If you want to make vanilla ice cream, you do not need to make the jam. Both jams are made the same way.

In a small saucepan, add the blueberries (or strawberries). Add in the sugar and juice of lemon. Cook over medium high heat 5 minutes, stirring occasionally. You want to cook the mixture just enough to release the natural fruit juices. This jam is not meant to thicken.

Transfer the jam to a bowl to allow it to cool. Allow the jam to cool for 20 minutes.

3. Make the Ice Cream. In the bowl of a stand mixer fitted with the whisk attachment or a large bowl, using a handheld mixer, add all ingredients for the ice cream. Whip the mixture on medium-high speed until stiff peaks form.

4. If making vanilla ice cream, pour the mixture into the prepared graham cracker crust. If making blueberry or strawberry, add the blueberry or strawberry jam to the ice cream mixture. Fold with a wooden spoon or spatula until the mixture is completely mixed in. If you want a darker pink color in the strawberry ice cream, you can add a drop of red food dye.

Once mixed together, pour the blueberry or strawberry ice cream over the prepared graham cracker crust.

5. Add the top crust. Sprinkle the remaining graham cracker crust on top of the ice cream. Use your hand to smooth the top. 

6. Freeze. Freeze for 3 hours. Remove from the freezer and use the bottom of a glass to press the top graham cracker crust down. This step is very important, to help the graham cracker crust stay together on top. If the ice cream is too soft to firmly press the crust down, wait one more hour, then use the bottom of the glass to firmly press the graham cracker crust. Place back in the freezer one more hour to allow the crust to freeze together.

7. Remove from the pan and serve. Use a sharp knife to carefully run along the edges of the pan to loosen the parchment paper/ice cream sandwiches from the pan. Lift the ice cream sandwiches out of the pan, grabbing the edges of the parchment paper.

Use a sharp knife to cut the ice cream sandwiches into your desired size. You can run the knife under hot water to get a smoother/easier cut. Please note the top graham cracker crust can be a bit messier as it is harder to firmly press the crust down. Don’t worry if a few of the graham cracker pieces are crumbly. Eating an ice cream sandwich is supposed to be messy, right?!

Before serving, you can wrap the ice cream sandwich in plastic wrap. It makes it a little less messy to eat, as the plastic wrap can catch the melty ice cream and graham cracker crumbles.