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Sandwich of the Week: Moojo's Belgium Waffle Chocolate Ice Cream Sandwich

Sandwich of the Week: Moojo's Belgium Waffle Chocolate Ice Cream Sandwich


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Austin’s Moojo proves that ice cream sandwiches aren’t only for the summertime

Moojo's Belgium waffle ice cream sandwich with Dutchman’s chocolate ice cream.

Husband and wife Matt and Ashley Peterson moved from Northern California to Austin in March 2014, and a swift 15 months later opened Moojo: an ice cream sandwich shop with a focus on fresh and sustainable ingredients. Customers are invited to build their own delicious custom ice cream sandwich with any of the 12 types of cookies, waffles, and brownies; 16 flavors of ice cream; and a wide range of toppings. Additionally, Moojo offers vegan and gluten-free options — ensuring that everyone can experience the pure joy that comes from the moment when ice cream melts into a warm cookie, waffle, or brownie.

One of the standout sandwich combinations on Moojo’s menu is the Belgium waffle ice cream sandwich with Dutchman’s chocolate ice cream. The rich chocolate ice cream, served between two warm, buttery waffles, is a delectable treat that melts in your mouth.

Matt Peterson told us that he and his wife, “wanted to push the boundaries of a typical cookie ice cream sandwich, so we started testing Belgium waffles made from yeast with Pearl Sugar. This Belgium-style dough holds form well, which is perfect for ice cream sandwiches!” We couldn’t agree more, which is why it’s this week’s Sandwich of the Week.

Click here for other featured sandwiches or check out the Sandwich of the Week Slideshow. Know a sandwich that should be featured? Email The Daily Meal or comment below. Better yet, become a contributor and write up your favorite today!


Ice cream sandwiches stack up for the Fourth

It’s our first Fourth of July without Blue Bell ice cream, and yes, we will manage. Although it’s hard seeing scoops of other brands in our ice cream bowls, all is forgotten when tucking into a homemade ice cream sandwich. That’s especially true if it’s an ice cream indulgence that breaks the mold.

We didn’t have to look far for inspiration. Stores, food trucks and restaurants have been turning the classic version on its head, cradling novel ice cream flavors in a wide variety of crisp or chewy bases, from cookies to breakfast treats.

At CBD Provisions, chef Ruben Torano gets creative with his rotating ice cream sandwich specials. Among his favorites is the peanut butter and jelly ice cream sandwich, made with chunky peanut butter cookies and a creamy, sorbet-sherbet hybrid made with Concord grape jelly. He’s been known to fill scones, spiral-shaped churros and sopaipillas with burnt honey or brown butter ice cream. Torano keeps a crowd pleaser on the menu: mint-chip ice cream, sandwiched by chocolate chip cookies.

Carnival Barker’s Ice Creams, at the Truck Yard near Lower Greenville and in Oak Cliff, slaps its artisanal ice cream between Pop-Tarts, Rice Krispies treats or Fruity Pebbles treats. Guess what? It works. Just don’t think about the incongruous mashup of additive-free, handmade ice cream and processed foods it’s summer, a time to indulge your inner child.

Glazed Donut Works in Deep Ellum pioneered the doughnut ice cream sandwich on its late-night menu. One of the most popular combos is the Saigon Cinnamon Sugar doughnut filled with vanilla bean-bourbon ice cream.

Emboldened by these ice cream sandwich trailblazers, we came up with killer combos for you to try at home. Some are as simple as cookies and ice cream. Others get embellished with dessert toppings and fruits, or rimmed in candies, nuts and other novelties.

If you’re having a party and don’t want to think — or work — too hard, follow the lead of Pokey O’s Cookies & Ice Cream shop: Let guests design their own sandwich, choosing from a buffet of cookies and ice creams. Pokey O’s puts the sandwich together for customers, but you can let guests go wild building their own. With smaller store-bought cookies in the mix, they can even make several combinations.

Oh, and don’t forget those cute Fourth of July napkins no one touched last year. They’ll see some action with these melty treats.

Tina Danze is a Dallas freelance writer.

Ice cream sandwich tips

Cookie sources: You can buy cookies from the supermarket most stores sell fresh cookies in the bakery department, in addition to the packaged cookies on the aisles. If you make your own cookies — from scratch, or using refrigerated dough — you can control the size and texture for softer cookies, bake them for a little less time. If you are buying packaged cookies and prefer a chewy texture, you are in luck many are labeled soft-baked or chewy on the front of the package.

Graham crackers: These are ideal bases for ice cream sandwiches and come in several flavors: honey, chocolate and cinnamon.

Working ahead: Most ice cream sandwiches made with cookies and graham crackers can be prepared ahead of time and wrapped in plastic wrap. If they are very hard after freezing (usually the case when frozen for several hours or overnight), let them sit at room temperature for 5 to 10 minutes before serving.

Not working ahead: Sandwiches made using doughnuts, waffles, brioche buns or Pop-Tarts are best if served immediately after preparing — or within 15 minutes, if you need to stash some in the freezer while you finish assembling your batch.

Ice cream fillings: scoop or cut to fit

For homey ice cream sandwiches using round cookies as a base, scoops of ice cream work well. Press down on the scooped mound with wax paper to slightly flatten it before topping with a second cookie.

For a crisp, manicured look, cut slices of ice cream to fit your base. If you are using rectangular or square cookies or graham crackers, buy a rectangular tub of ice cream. Using a very sharp knife, slice through the ice cream carton to make 3/4-inch slices. Use scissors to cut and release the carton ringing each slice. Cut sliced ice cream into squares or rectangles to fit your base. For big, round cookies, buy pint-size ice cream containers and cut horizontal slices.

The build-your-own ice cream sandwich bar

Here’s a way to dodge the dirty work and still look like a fabulous party host: Let your guests build their own ice cream sandwiches. Offer a variety of bases, fillings and trimmings.

Place pints or tubs of several flavors of ice cream in a small cooler with dry ice (it’s sold by the pound at Central Market leave it in its plastic bag so guests don’t touch the dry ice). Have a few ice cream scoops available, and a bowl of water for rinsing between dips into different flavors.

Offer a variety of bases: different kinds of cookies, graham crackers, Pop-Tarts and even waffles. If you want to include doughnuts, biscuits, scones or brioche buns in the mix, split them beforehand.

Put out bowls or squeeze bottles of gooey toppings like caramel sauce, chocolate sauce, syrups, marshmallow cream, Nutella, cookie butter and jams, jellies or preserves.

Set out saucers of crunchy toppings for rimming the edges or sprinkling over the ice cream. Choose a few of the following: toffee bits, jimmies or sprinkles, mini chocolate chips, chopped nuts, toasted coconut, corn flakes, granola and crushed candies.

Mini ice cream sandwiches

Use packaged store-bought cookies to create mini ice cream sandwiches. The smaller size has several advantages: It provides portion control the sandwiches are easier to eat before they melt and people can try different combinations. Gingersnaps, chocolate chip cookies and Pepperidge Farm Chessmen or Milano Slices are good choices. Using a small ice cream scoop or a small cookie scoop is easier when portioning ice cream for smaller cookies.

CHOCOLATE CHIP COOKIE ICE CREAM SANDWICHES

Heat the oven to 350 F. Set the cookie dough in a 9x13-inch baking pan. Place a sheet of plastic wrap on top and evenly press or roll the cookie dough to fill the baking pan. Remove the plastic wrap and bake the cookie for 14 minutes, until lightly browned. Let the cookie cool completely in the baking pan.

Invert the cookie onto a work surface. Line the pan with parchment paper and slide the cookie back into the baking pan, bottom side up. Trim the edges if necessary. Scoop the vanilla ice cream over the cookie in large dollops. Place a sheet of plastic wrap on top and press or roll the ice cream into an even layer. Freeze for 1 hour, until the ice cream is just firm.

Remove the plastic wrap. Drizzle the warm chocolate sauce all over the ice cream. Cover again with plastic wrap and freeze for 1 hour longer, until firm.

Invert the baking pan onto a cutting board and tap gently to release the cookie bar. Flip the cookie bar over so it is ice cream side up. Using a sharp, heavy knife, cut the bar in half crosswise, forming two 9x61/2-inch rectangles. Sandwich the cookie bar rectangles together and press hard to seal. Wrap in plastic and freeze for at least 1 hour, until firm.

In a bowl, combine the almonds and toffee pieces. Using a sharp, heavy knife, cut the ice cream cookie into 16 bars. Press one side of each bar into the almond and toffee mixture. Return the bars to the freezer or serve right away. The ice cream bars can be stacked and frozen in an airtight container for up to 2 weeks.

PALMIERS WITH BERRY ICE CREAM SANDWICHES

Use packaged mini palmiers (sold at many supermarket bakery departments) to sandwich strawberry or raspberry ice cream. Put freeze-dried raspberries or strawberries (sold at Trader Joe’s and Whole Foods Market) in a zip-top bag, seal and crush the berries use to rim the edges of the sandwiches.

SNICKERDOODLE ICE CREAM SANDWICHES

Fill packaged snickerdoodles with salted caramel, peach or cinnamon ice cream.

RED VELVET COOKIE ICE CREAM SANDWICHES

Tom Thumb supermarket sells two varieties of red velvet cookies — iced and white chocolate chip — in its bakery department. Fill these with vanilla ice cream and rim with crushed peppermint candy. Or for a double dose of red velvet, fill with Ben & Jerry’s Red Velvet Cake ice cream. If you use the iced red velvet cookies, place the bottom cookie iced-side-up. Serve with lots of napkins — or a fork and plate.

PEANUT BUTTER AND JELLY ICE CREAM SANDWICHES

Spread one peanut butter cookie with a berry-flavored jam. Top with a berry-flavored or vanilla ice cream and another peanut butter cookie. (Or substitute chocolate fudge sauce for jam, and use cookie dough ice cream.) After pressing the second cookie on top, rim the edges in chopped chocolate, if desired.

GINGERSNAP AND GINGER ICE CREAM SANDWICHES

Spread packaged gingersnaps with vanilla ice cream. Roll the edges lightly in a mixture of equal parts coarsely chopped crystallized ginger and sugar, pulsed together in a food processor until finely chopped.

WHITE CHOCOLATE CHIP COOKIE SANDWICHES

You can buy white chocolate chip cookies at supermarket bakery departments, or buy packaged dough in the refrigerator case to bake at home. Fill the cookies with green tea or chocolate ice cream. If desired, rim the edges in chopped nuts.

S’MORES ICE CREAM SANDWICHES

For each sandwich, spread the underside of a honey or cinnamon graham cracker with marshmallow cream. Place on a heavy baking sheet and run under the broiler until marshmallow cream browns. Set aside. Spread the underside of the other halves of the graham crackers with chocolate fudge sauce. Place a scoop of vanilla or chocolate swirl ice cream on the marshmallow-topped graham crackers. Top with the other graham cracker, chocolate side down. Press down gently.

GRAHAMS, SALTED CARAMEL TOPPING AND VANILLA ICE CREAM SANDWICHES

Spread honey or chocolate graham crackers with salted caramel topping (Trader Joe’s makes a good one). Top with vanilla, chocolate swirl or mud pie ice cream and another graham cracker.

DOUGHNUTS AND COFFEE (OR TEA) ICE CREAM SANDWICHES

Split a glazed or cake doughnut horizontally and fill with coffee, espresso or green tea ice cream. Serve immediately.

RICE KRISPIES (OR FRUITY PEBBLES) TREATS ICE CREAM SANDWICHES

Make Rice Krispies Treats according to the classic recipe (or use Fruity Pebbles). Spread evenly to between 1/4 and 1/2 inch thickness on a baking sheet that has been coated in cooking spray, using wax paper to press it in place. Decorate with sprinkles or mini-M&Ms if desired. Refrigerate for 15 minutes. Cut into squares. Sandwich with strawberry ice cream, or your favorite flavor, with decorated side out only for the top half. Press down gently to adhere. Freeze for 30 minutes. Transfer to airtight container. Freeze for 2 hours and up to 1 week.

SCONE ICE CREAM SANDWICHES

Split scones crosswise. Fill with ice cream and, if desired, sliced strawberries. Use vanilla ice cream for fruit-studded scones, and any flavor ice cream for plain scones. Serve immediately.

WAFFLE ICE CREAM SANDWICHES

Toast or bake frozen or homemade waffles so that they have a firmer texture. If you use frozen waffles, you can choose from a wide variety of flavors, and even Belgian waffles. Fill plain waffles with chocolate, salted caramel or vanilla ice cream and sliced berries. For store-bought berry-flavored waffles, fill with vanilla or berry-flavored ice cream and sliced berries for chocolate waffles, use caramel, coffee, mint-chip, chocolate chip or vanilla ice cream for brown-sugar cinnamon waffles, use peach or vanilla ice cream. Serve immediately.

BRIOCHE ICE CREAM SANDWICHES

Split a brioche bun (sold at Whole Foods Market) almost all the way through and fill with pistachio or chocolate gelato. If desired, top the ice cream with halved cherries, sliced strawberries, chopped nuts or dessert toppings before pressing the top half of the bun over it.

CHIPS AHOY! BROWNIE FILLED COOKIE ICE CREAM SANDWICHES

Chips Ahoy! makes a cookie that’s filled with brownie. These soft cookies are perfect for making miniature ice cream sandwiches, and a good choice for brownie lovers. Fill with vanilla, chocolate mint or peppermint ice cream.

UBE ICE CREAM SANDWICHES

Ube ice cream is made from the root of a sweet purple yam tuber. It’s a popular flavor in Hawaii and the Philippines and among Asian-Americans. Find it at Asian supermarkets, often with other flavors, such as coconut (macapuno). Sandwich it with shortbread cookies or sugar cookies. If desired, rim it in toasted coconut.

STROOP-WAFELS ICE CREAM SANDWICHES

These Dutch caramel-filled wafers are sold at Central Market, Whole Foods Market and World Market. Use them to sandwich a scoop of speculoos (cookie butter) ice cream (Trader Joe’s, Haagen-Dazs and Ben & Jerry’s make this flavor ).


Ice cream sandwiches stack up for the Fourth

It’s our first Fourth of July without Blue Bell ice cream, and yes, we will manage. Although it’s hard seeing scoops of other brands in our ice cream bowls, all is forgotten when tucking into a homemade ice cream sandwich. That’s especially true if it’s an ice cream indulgence that breaks the mold.

We didn’t have to look far for inspiration. Stores, food trucks and restaurants have been turning the classic version on its head, cradling novel ice cream flavors in a wide variety of crisp or chewy bases, from cookies to breakfast treats.

At CBD Provisions, chef Ruben Torano gets creative with his rotating ice cream sandwich specials. Among his favorites is the peanut butter and jelly ice cream sandwich, made with chunky peanut butter cookies and a creamy, sorbet-sherbet hybrid made with Concord grape jelly. He’s been known to fill scones, spiral-shaped churros and sopaipillas with burnt honey or brown butter ice cream. Torano keeps a crowd pleaser on the menu: mint-chip ice cream, sandwiched by chocolate chip cookies.

Carnival Barker’s Ice Creams, at the Truck Yard near Lower Greenville and in Oak Cliff, slaps its artisanal ice cream between Pop-Tarts, Rice Krispies treats or Fruity Pebbles treats. Guess what? It works. Just don’t think about the incongruous mashup of additive-free, handmade ice cream and processed foods it’s summer, a time to indulge your inner child.

Glazed Donut Works in Deep Ellum pioneered the doughnut ice cream sandwich on its late-night menu. One of the most popular combos is the Saigon Cinnamon Sugar doughnut filled with vanilla bean-bourbon ice cream.

Emboldened by these ice cream sandwich trailblazers, we came up with killer combos for you to try at home. Some are as simple as cookies and ice cream. Others get embellished with dessert toppings and fruits, or rimmed in candies, nuts and other novelties.

If you’re having a party and don’t want to think — or work — too hard, follow the lead of Pokey O’s Cookies & Ice Cream shop: Let guests design their own sandwich, choosing from a buffet of cookies and ice creams. Pokey O’s puts the sandwich together for customers, but you can let guests go wild building their own. With smaller store-bought cookies in the mix, they can even make several combinations.

Oh, and don’t forget those cute Fourth of July napkins no one touched last year. They’ll see some action with these melty treats.

Tina Danze is a Dallas freelance writer.

Ice cream sandwich tips

Cookie sources: You can buy cookies from the supermarket most stores sell fresh cookies in the bakery department, in addition to the packaged cookies on the aisles. If you make your own cookies — from scratch, or using refrigerated dough — you can control the size and texture for softer cookies, bake them for a little less time. If you are buying packaged cookies and prefer a chewy texture, you are in luck many are labeled soft-baked or chewy on the front of the package.

Graham crackers: These are ideal bases for ice cream sandwiches and come in several flavors: honey, chocolate and cinnamon.

Working ahead: Most ice cream sandwiches made with cookies and graham crackers can be prepared ahead of time and wrapped in plastic wrap. If they are very hard after freezing (usually the case when frozen for several hours or overnight), let them sit at room temperature for 5 to 10 minutes before serving.

Not working ahead: Sandwiches made using doughnuts, waffles, brioche buns or Pop-Tarts are best if served immediately after preparing — or within 15 minutes, if you need to stash some in the freezer while you finish assembling your batch.

Ice cream fillings: scoop or cut to fit

For homey ice cream sandwiches using round cookies as a base, scoops of ice cream work well. Press down on the scooped mound with wax paper to slightly flatten it before topping with a second cookie.

For a crisp, manicured look, cut slices of ice cream to fit your base. If you are using rectangular or square cookies or graham crackers, buy a rectangular tub of ice cream. Using a very sharp knife, slice through the ice cream carton to make 3/4-inch slices. Use scissors to cut and release the carton ringing each slice. Cut sliced ice cream into squares or rectangles to fit your base. For big, round cookies, buy pint-size ice cream containers and cut horizontal slices.

The build-your-own ice cream sandwich bar

Here’s a way to dodge the dirty work and still look like a fabulous party host: Let your guests build their own ice cream sandwiches. Offer a variety of bases, fillings and trimmings.

Place pints or tubs of several flavors of ice cream in a small cooler with dry ice (it’s sold by the pound at Central Market leave it in its plastic bag so guests don’t touch the dry ice). Have a few ice cream scoops available, and a bowl of water for rinsing between dips into different flavors.

Offer a variety of bases: different kinds of cookies, graham crackers, Pop-Tarts and even waffles. If you want to include doughnuts, biscuits, scones or brioche buns in the mix, split them beforehand.

Put out bowls or squeeze bottles of gooey toppings like caramel sauce, chocolate sauce, syrups, marshmallow cream, Nutella, cookie butter and jams, jellies or preserves.

Set out saucers of crunchy toppings for rimming the edges or sprinkling over the ice cream. Choose a few of the following: toffee bits, jimmies or sprinkles, mini chocolate chips, chopped nuts, toasted coconut, corn flakes, granola and crushed candies.

Mini ice cream sandwiches

Use packaged store-bought cookies to create mini ice cream sandwiches. The smaller size has several advantages: It provides portion control the sandwiches are easier to eat before they melt and people can try different combinations. Gingersnaps, chocolate chip cookies and Pepperidge Farm Chessmen or Milano Slices are good choices. Using a small ice cream scoop or a small cookie scoop is easier when portioning ice cream for smaller cookies.

CHOCOLATE CHIP COOKIE ICE CREAM SANDWICHES

Heat the oven to 350 F. Set the cookie dough in a 9x13-inch baking pan. Place a sheet of plastic wrap on top and evenly press or roll the cookie dough to fill the baking pan. Remove the plastic wrap and bake the cookie for 14 minutes, until lightly browned. Let the cookie cool completely in the baking pan.

Invert the cookie onto a work surface. Line the pan with parchment paper and slide the cookie back into the baking pan, bottom side up. Trim the edges if necessary. Scoop the vanilla ice cream over the cookie in large dollops. Place a sheet of plastic wrap on top and press or roll the ice cream into an even layer. Freeze for 1 hour, until the ice cream is just firm.

Remove the plastic wrap. Drizzle the warm chocolate sauce all over the ice cream. Cover again with plastic wrap and freeze for 1 hour longer, until firm.

Invert the baking pan onto a cutting board and tap gently to release the cookie bar. Flip the cookie bar over so it is ice cream side up. Using a sharp, heavy knife, cut the bar in half crosswise, forming two 9x61/2-inch rectangles. Sandwich the cookie bar rectangles together and press hard to seal. Wrap in plastic and freeze for at least 1 hour, until firm.

In a bowl, combine the almonds and toffee pieces. Using a sharp, heavy knife, cut the ice cream cookie into 16 bars. Press one side of each bar into the almond and toffee mixture. Return the bars to the freezer or serve right away. The ice cream bars can be stacked and frozen in an airtight container for up to 2 weeks.

PALMIERS WITH BERRY ICE CREAM SANDWICHES

Use packaged mini palmiers (sold at many supermarket bakery departments) to sandwich strawberry or raspberry ice cream. Put freeze-dried raspberries or strawberries (sold at Trader Joe’s and Whole Foods Market) in a zip-top bag, seal and crush the berries use to rim the edges of the sandwiches.

SNICKERDOODLE ICE CREAM SANDWICHES

Fill packaged snickerdoodles with salted caramel, peach or cinnamon ice cream.

RED VELVET COOKIE ICE CREAM SANDWICHES

Tom Thumb supermarket sells two varieties of red velvet cookies — iced and white chocolate chip — in its bakery department. Fill these with vanilla ice cream and rim with crushed peppermint candy. Or for a double dose of red velvet, fill with Ben & Jerry’s Red Velvet Cake ice cream. If you use the iced red velvet cookies, place the bottom cookie iced-side-up. Serve with lots of napkins — or a fork and plate.

PEANUT BUTTER AND JELLY ICE CREAM SANDWICHES

Spread one peanut butter cookie with a berry-flavored jam. Top with a berry-flavored or vanilla ice cream and another peanut butter cookie. (Or substitute chocolate fudge sauce for jam, and use cookie dough ice cream.) After pressing the second cookie on top, rim the edges in chopped chocolate, if desired.

GINGERSNAP AND GINGER ICE CREAM SANDWICHES

Spread packaged gingersnaps with vanilla ice cream. Roll the edges lightly in a mixture of equal parts coarsely chopped crystallized ginger and sugar, pulsed together in a food processor until finely chopped.

WHITE CHOCOLATE CHIP COOKIE SANDWICHES

You can buy white chocolate chip cookies at supermarket bakery departments, or buy packaged dough in the refrigerator case to bake at home. Fill the cookies with green tea or chocolate ice cream. If desired, rim the edges in chopped nuts.

S’MORES ICE CREAM SANDWICHES

For each sandwich, spread the underside of a honey or cinnamon graham cracker with marshmallow cream. Place on a heavy baking sheet and run under the broiler until marshmallow cream browns. Set aside. Spread the underside of the other halves of the graham crackers with chocolate fudge sauce. Place a scoop of vanilla or chocolate swirl ice cream on the marshmallow-topped graham crackers. Top with the other graham cracker, chocolate side down. Press down gently.

GRAHAMS, SALTED CARAMEL TOPPING AND VANILLA ICE CREAM SANDWICHES

Spread honey or chocolate graham crackers with salted caramel topping (Trader Joe’s makes a good one). Top with vanilla, chocolate swirl or mud pie ice cream and another graham cracker.

DOUGHNUTS AND COFFEE (OR TEA) ICE CREAM SANDWICHES

Split a glazed or cake doughnut horizontally and fill with coffee, espresso or green tea ice cream. Serve immediately.

RICE KRISPIES (OR FRUITY PEBBLES) TREATS ICE CREAM SANDWICHES

Make Rice Krispies Treats according to the classic recipe (or use Fruity Pebbles). Spread evenly to between 1/4 and 1/2 inch thickness on a baking sheet that has been coated in cooking spray, using wax paper to press it in place. Decorate with sprinkles or mini-M&Ms if desired. Refrigerate for 15 minutes. Cut into squares. Sandwich with strawberry ice cream, or your favorite flavor, with decorated side out only for the top half. Press down gently to adhere. Freeze for 30 minutes. Transfer to airtight container. Freeze for 2 hours and up to 1 week.

SCONE ICE CREAM SANDWICHES

Split scones crosswise. Fill with ice cream and, if desired, sliced strawberries. Use vanilla ice cream for fruit-studded scones, and any flavor ice cream for plain scones. Serve immediately.

WAFFLE ICE CREAM SANDWICHES

Toast or bake frozen or homemade waffles so that they have a firmer texture. If you use frozen waffles, you can choose from a wide variety of flavors, and even Belgian waffles. Fill plain waffles with chocolate, salted caramel or vanilla ice cream and sliced berries. For store-bought berry-flavored waffles, fill with vanilla or berry-flavored ice cream and sliced berries for chocolate waffles, use caramel, coffee, mint-chip, chocolate chip or vanilla ice cream for brown-sugar cinnamon waffles, use peach or vanilla ice cream. Serve immediately.

BRIOCHE ICE CREAM SANDWICHES

Split a brioche bun (sold at Whole Foods Market) almost all the way through and fill with pistachio or chocolate gelato. If desired, top the ice cream with halved cherries, sliced strawberries, chopped nuts or dessert toppings before pressing the top half of the bun over it.

CHIPS AHOY! BROWNIE FILLED COOKIE ICE CREAM SANDWICHES

Chips Ahoy! makes a cookie that’s filled with brownie. These soft cookies are perfect for making miniature ice cream sandwiches, and a good choice for brownie lovers. Fill with vanilla, chocolate mint or peppermint ice cream.

UBE ICE CREAM SANDWICHES

Ube ice cream is made from the root of a sweet purple yam tuber. It’s a popular flavor in Hawaii and the Philippines and among Asian-Americans. Find it at Asian supermarkets, often with other flavors, such as coconut (macapuno). Sandwich it with shortbread cookies or sugar cookies. If desired, rim it in toasted coconut.

STROOP-WAFELS ICE CREAM SANDWICHES

These Dutch caramel-filled wafers are sold at Central Market, Whole Foods Market and World Market. Use them to sandwich a scoop of speculoos (cookie butter) ice cream (Trader Joe’s, Haagen-Dazs and Ben & Jerry’s make this flavor ).


Ice cream sandwiches stack up for the Fourth

It’s our first Fourth of July without Blue Bell ice cream, and yes, we will manage. Although it’s hard seeing scoops of other brands in our ice cream bowls, all is forgotten when tucking into a homemade ice cream sandwich. That’s especially true if it’s an ice cream indulgence that breaks the mold.

We didn’t have to look far for inspiration. Stores, food trucks and restaurants have been turning the classic version on its head, cradling novel ice cream flavors in a wide variety of crisp or chewy bases, from cookies to breakfast treats.

At CBD Provisions, chef Ruben Torano gets creative with his rotating ice cream sandwich specials. Among his favorites is the peanut butter and jelly ice cream sandwich, made with chunky peanut butter cookies and a creamy, sorbet-sherbet hybrid made with Concord grape jelly. He’s been known to fill scones, spiral-shaped churros and sopaipillas with burnt honey or brown butter ice cream. Torano keeps a crowd pleaser on the menu: mint-chip ice cream, sandwiched by chocolate chip cookies.

Carnival Barker’s Ice Creams, at the Truck Yard near Lower Greenville and in Oak Cliff, slaps its artisanal ice cream between Pop-Tarts, Rice Krispies treats or Fruity Pebbles treats. Guess what? It works. Just don’t think about the incongruous mashup of additive-free, handmade ice cream and processed foods it’s summer, a time to indulge your inner child.

Glazed Donut Works in Deep Ellum pioneered the doughnut ice cream sandwich on its late-night menu. One of the most popular combos is the Saigon Cinnamon Sugar doughnut filled with vanilla bean-bourbon ice cream.

Emboldened by these ice cream sandwich trailblazers, we came up with killer combos for you to try at home. Some are as simple as cookies and ice cream. Others get embellished with dessert toppings and fruits, or rimmed in candies, nuts and other novelties.

If you’re having a party and don’t want to think — or work — too hard, follow the lead of Pokey O’s Cookies & Ice Cream shop: Let guests design their own sandwich, choosing from a buffet of cookies and ice creams. Pokey O’s puts the sandwich together for customers, but you can let guests go wild building their own. With smaller store-bought cookies in the mix, they can even make several combinations.

Oh, and don’t forget those cute Fourth of July napkins no one touched last year. They’ll see some action with these melty treats.

Tina Danze is a Dallas freelance writer.

Ice cream sandwich tips

Cookie sources: You can buy cookies from the supermarket most stores sell fresh cookies in the bakery department, in addition to the packaged cookies on the aisles. If you make your own cookies — from scratch, or using refrigerated dough — you can control the size and texture for softer cookies, bake them for a little less time. If you are buying packaged cookies and prefer a chewy texture, you are in luck many are labeled soft-baked or chewy on the front of the package.

Graham crackers: These are ideal bases for ice cream sandwiches and come in several flavors: honey, chocolate and cinnamon.

Working ahead: Most ice cream sandwiches made with cookies and graham crackers can be prepared ahead of time and wrapped in plastic wrap. If they are very hard after freezing (usually the case when frozen for several hours or overnight), let them sit at room temperature for 5 to 10 minutes before serving.

Not working ahead: Sandwiches made using doughnuts, waffles, brioche buns or Pop-Tarts are best if served immediately after preparing — or within 15 minutes, if you need to stash some in the freezer while you finish assembling your batch.

Ice cream fillings: scoop or cut to fit

For homey ice cream sandwiches using round cookies as a base, scoops of ice cream work well. Press down on the scooped mound with wax paper to slightly flatten it before topping with a second cookie.

For a crisp, manicured look, cut slices of ice cream to fit your base. If you are using rectangular or square cookies or graham crackers, buy a rectangular tub of ice cream. Using a very sharp knife, slice through the ice cream carton to make 3/4-inch slices. Use scissors to cut and release the carton ringing each slice. Cut sliced ice cream into squares or rectangles to fit your base. For big, round cookies, buy pint-size ice cream containers and cut horizontal slices.

The build-your-own ice cream sandwich bar

Here’s a way to dodge the dirty work and still look like a fabulous party host: Let your guests build their own ice cream sandwiches. Offer a variety of bases, fillings and trimmings.

Place pints or tubs of several flavors of ice cream in a small cooler with dry ice (it’s sold by the pound at Central Market leave it in its plastic bag so guests don’t touch the dry ice). Have a few ice cream scoops available, and a bowl of water for rinsing between dips into different flavors.

Offer a variety of bases: different kinds of cookies, graham crackers, Pop-Tarts and even waffles. If you want to include doughnuts, biscuits, scones or brioche buns in the mix, split them beforehand.

Put out bowls or squeeze bottles of gooey toppings like caramel sauce, chocolate sauce, syrups, marshmallow cream, Nutella, cookie butter and jams, jellies or preserves.

Set out saucers of crunchy toppings for rimming the edges or sprinkling over the ice cream. Choose a few of the following: toffee bits, jimmies or sprinkles, mini chocolate chips, chopped nuts, toasted coconut, corn flakes, granola and crushed candies.

Mini ice cream sandwiches

Use packaged store-bought cookies to create mini ice cream sandwiches. The smaller size has several advantages: It provides portion control the sandwiches are easier to eat before they melt and people can try different combinations. Gingersnaps, chocolate chip cookies and Pepperidge Farm Chessmen or Milano Slices are good choices. Using a small ice cream scoop or a small cookie scoop is easier when portioning ice cream for smaller cookies.

CHOCOLATE CHIP COOKIE ICE CREAM SANDWICHES

Heat the oven to 350 F. Set the cookie dough in a 9x13-inch baking pan. Place a sheet of plastic wrap on top and evenly press or roll the cookie dough to fill the baking pan. Remove the plastic wrap and bake the cookie for 14 minutes, until lightly browned. Let the cookie cool completely in the baking pan.

Invert the cookie onto a work surface. Line the pan with parchment paper and slide the cookie back into the baking pan, bottom side up. Trim the edges if necessary. Scoop the vanilla ice cream over the cookie in large dollops. Place a sheet of plastic wrap on top and press or roll the ice cream into an even layer. Freeze for 1 hour, until the ice cream is just firm.

Remove the plastic wrap. Drizzle the warm chocolate sauce all over the ice cream. Cover again with plastic wrap and freeze for 1 hour longer, until firm.

Invert the baking pan onto a cutting board and tap gently to release the cookie bar. Flip the cookie bar over so it is ice cream side up. Using a sharp, heavy knife, cut the bar in half crosswise, forming two 9x61/2-inch rectangles. Sandwich the cookie bar rectangles together and press hard to seal. Wrap in plastic and freeze for at least 1 hour, until firm.

In a bowl, combine the almonds and toffee pieces. Using a sharp, heavy knife, cut the ice cream cookie into 16 bars. Press one side of each bar into the almond and toffee mixture. Return the bars to the freezer or serve right away. The ice cream bars can be stacked and frozen in an airtight container for up to 2 weeks.

PALMIERS WITH BERRY ICE CREAM SANDWICHES

Use packaged mini palmiers (sold at many supermarket bakery departments) to sandwich strawberry or raspberry ice cream. Put freeze-dried raspberries or strawberries (sold at Trader Joe’s and Whole Foods Market) in a zip-top bag, seal and crush the berries use to rim the edges of the sandwiches.

SNICKERDOODLE ICE CREAM SANDWICHES

Fill packaged snickerdoodles with salted caramel, peach or cinnamon ice cream.

RED VELVET COOKIE ICE CREAM SANDWICHES

Tom Thumb supermarket sells two varieties of red velvet cookies — iced and white chocolate chip — in its bakery department. Fill these with vanilla ice cream and rim with crushed peppermint candy. Or for a double dose of red velvet, fill with Ben & Jerry’s Red Velvet Cake ice cream. If you use the iced red velvet cookies, place the bottom cookie iced-side-up. Serve with lots of napkins — or a fork and plate.

PEANUT BUTTER AND JELLY ICE CREAM SANDWICHES

Spread one peanut butter cookie with a berry-flavored jam. Top with a berry-flavored or vanilla ice cream and another peanut butter cookie. (Or substitute chocolate fudge sauce for jam, and use cookie dough ice cream.) After pressing the second cookie on top, rim the edges in chopped chocolate, if desired.

GINGERSNAP AND GINGER ICE CREAM SANDWICHES

Spread packaged gingersnaps with vanilla ice cream. Roll the edges lightly in a mixture of equal parts coarsely chopped crystallized ginger and sugar, pulsed together in a food processor until finely chopped.

WHITE CHOCOLATE CHIP COOKIE SANDWICHES

You can buy white chocolate chip cookies at supermarket bakery departments, or buy packaged dough in the refrigerator case to bake at home. Fill the cookies with green tea or chocolate ice cream. If desired, rim the edges in chopped nuts.

S’MORES ICE CREAM SANDWICHES

For each sandwich, spread the underside of a honey or cinnamon graham cracker with marshmallow cream. Place on a heavy baking sheet and run under the broiler until marshmallow cream browns. Set aside. Spread the underside of the other halves of the graham crackers with chocolate fudge sauce. Place a scoop of vanilla or chocolate swirl ice cream on the marshmallow-topped graham crackers. Top with the other graham cracker, chocolate side down. Press down gently.

GRAHAMS, SALTED CARAMEL TOPPING AND VANILLA ICE CREAM SANDWICHES

Spread honey or chocolate graham crackers with salted caramel topping (Trader Joe’s makes a good one). Top with vanilla, chocolate swirl or mud pie ice cream and another graham cracker.

DOUGHNUTS AND COFFEE (OR TEA) ICE CREAM SANDWICHES

Split a glazed or cake doughnut horizontally and fill with coffee, espresso or green tea ice cream. Serve immediately.

RICE KRISPIES (OR FRUITY PEBBLES) TREATS ICE CREAM SANDWICHES

Make Rice Krispies Treats according to the classic recipe (or use Fruity Pebbles). Spread evenly to between 1/4 and 1/2 inch thickness on a baking sheet that has been coated in cooking spray, using wax paper to press it in place. Decorate with sprinkles or mini-M&Ms if desired. Refrigerate for 15 minutes. Cut into squares. Sandwich with strawberry ice cream, or your favorite flavor, with decorated side out only for the top half. Press down gently to adhere. Freeze for 30 minutes. Transfer to airtight container. Freeze for 2 hours and up to 1 week.

SCONE ICE CREAM SANDWICHES

Split scones crosswise. Fill with ice cream and, if desired, sliced strawberries. Use vanilla ice cream for fruit-studded scones, and any flavor ice cream for plain scones. Serve immediately.

WAFFLE ICE CREAM SANDWICHES

Toast or bake frozen or homemade waffles so that they have a firmer texture. If you use frozen waffles, you can choose from a wide variety of flavors, and even Belgian waffles. Fill plain waffles with chocolate, salted caramel or vanilla ice cream and sliced berries. For store-bought berry-flavored waffles, fill with vanilla or berry-flavored ice cream and sliced berries for chocolate waffles, use caramel, coffee, mint-chip, chocolate chip or vanilla ice cream for brown-sugar cinnamon waffles, use peach or vanilla ice cream. Serve immediately.

BRIOCHE ICE CREAM SANDWICHES

Split a brioche bun (sold at Whole Foods Market) almost all the way through and fill with pistachio or chocolate gelato. If desired, top the ice cream with halved cherries, sliced strawberries, chopped nuts or dessert toppings before pressing the top half of the bun over it.

CHIPS AHOY! BROWNIE FILLED COOKIE ICE CREAM SANDWICHES

Chips Ahoy! makes a cookie that’s filled with brownie. These soft cookies are perfect for making miniature ice cream sandwiches, and a good choice for brownie lovers. Fill with vanilla, chocolate mint or peppermint ice cream.

UBE ICE CREAM SANDWICHES

Ube ice cream is made from the root of a sweet purple yam tuber. It’s a popular flavor in Hawaii and the Philippines and among Asian-Americans. Find it at Asian supermarkets, often with other flavors, such as coconut (macapuno). Sandwich it with shortbread cookies or sugar cookies. If desired, rim it in toasted coconut.

STROOP-WAFELS ICE CREAM SANDWICHES

These Dutch caramel-filled wafers are sold at Central Market, Whole Foods Market and World Market. Use them to sandwich a scoop of speculoos (cookie butter) ice cream (Trader Joe’s, Haagen-Dazs and Ben & Jerry’s make this flavor ).


Ice cream sandwiches stack up for the Fourth

It’s our first Fourth of July without Blue Bell ice cream, and yes, we will manage. Although it’s hard seeing scoops of other brands in our ice cream bowls, all is forgotten when tucking into a homemade ice cream sandwich. That’s especially true if it’s an ice cream indulgence that breaks the mold.

We didn’t have to look far for inspiration. Stores, food trucks and restaurants have been turning the classic version on its head, cradling novel ice cream flavors in a wide variety of crisp or chewy bases, from cookies to breakfast treats.

At CBD Provisions, chef Ruben Torano gets creative with his rotating ice cream sandwich specials. Among his favorites is the peanut butter and jelly ice cream sandwich, made with chunky peanut butter cookies and a creamy, sorbet-sherbet hybrid made with Concord grape jelly. He’s been known to fill scones, spiral-shaped churros and sopaipillas with burnt honey or brown butter ice cream. Torano keeps a crowd pleaser on the menu: mint-chip ice cream, sandwiched by chocolate chip cookies.

Carnival Barker’s Ice Creams, at the Truck Yard near Lower Greenville and in Oak Cliff, slaps its artisanal ice cream between Pop-Tarts, Rice Krispies treats or Fruity Pebbles treats. Guess what? It works. Just don’t think about the incongruous mashup of additive-free, handmade ice cream and processed foods it’s summer, a time to indulge your inner child.

Glazed Donut Works in Deep Ellum pioneered the doughnut ice cream sandwich on its late-night menu. One of the most popular combos is the Saigon Cinnamon Sugar doughnut filled with vanilla bean-bourbon ice cream.

Emboldened by these ice cream sandwich trailblazers, we came up with killer combos for you to try at home. Some are as simple as cookies and ice cream. Others get embellished with dessert toppings and fruits, or rimmed in candies, nuts and other novelties.

If you’re having a party and don’t want to think — or work — too hard, follow the lead of Pokey O’s Cookies & Ice Cream shop: Let guests design their own sandwich, choosing from a buffet of cookies and ice creams. Pokey O’s puts the sandwich together for customers, but you can let guests go wild building their own. With smaller store-bought cookies in the mix, they can even make several combinations.

Oh, and don’t forget those cute Fourth of July napkins no one touched last year. They’ll see some action with these melty treats.

Tina Danze is a Dallas freelance writer.

Ice cream sandwich tips

Cookie sources: You can buy cookies from the supermarket most stores sell fresh cookies in the bakery department, in addition to the packaged cookies on the aisles. If you make your own cookies — from scratch, or using refrigerated dough — you can control the size and texture for softer cookies, bake them for a little less time. If you are buying packaged cookies and prefer a chewy texture, you are in luck many are labeled soft-baked or chewy on the front of the package.

Graham crackers: These are ideal bases for ice cream sandwiches and come in several flavors: honey, chocolate and cinnamon.

Working ahead: Most ice cream sandwiches made with cookies and graham crackers can be prepared ahead of time and wrapped in plastic wrap. If they are very hard after freezing (usually the case when frozen for several hours or overnight), let them sit at room temperature for 5 to 10 minutes before serving.

Not working ahead: Sandwiches made using doughnuts, waffles, brioche buns or Pop-Tarts are best if served immediately after preparing — or within 15 minutes, if you need to stash some in the freezer while you finish assembling your batch.

Ice cream fillings: scoop or cut to fit

For homey ice cream sandwiches using round cookies as a base, scoops of ice cream work well. Press down on the scooped mound with wax paper to slightly flatten it before topping with a second cookie.

For a crisp, manicured look, cut slices of ice cream to fit your base. If you are using rectangular or square cookies or graham crackers, buy a rectangular tub of ice cream. Using a very sharp knife, slice through the ice cream carton to make 3/4-inch slices. Use scissors to cut and release the carton ringing each slice. Cut sliced ice cream into squares or rectangles to fit your base. For big, round cookies, buy pint-size ice cream containers and cut horizontal slices.

The build-your-own ice cream sandwich bar

Here’s a way to dodge the dirty work and still look like a fabulous party host: Let your guests build their own ice cream sandwiches. Offer a variety of bases, fillings and trimmings.

Place pints or tubs of several flavors of ice cream in a small cooler with dry ice (it’s sold by the pound at Central Market leave it in its plastic bag so guests don’t touch the dry ice). Have a few ice cream scoops available, and a bowl of water for rinsing between dips into different flavors.

Offer a variety of bases: different kinds of cookies, graham crackers, Pop-Tarts and even waffles. If you want to include doughnuts, biscuits, scones or brioche buns in the mix, split them beforehand.

Put out bowls or squeeze bottles of gooey toppings like caramel sauce, chocolate sauce, syrups, marshmallow cream, Nutella, cookie butter and jams, jellies or preserves.

Set out saucers of crunchy toppings for rimming the edges or sprinkling over the ice cream. Choose a few of the following: toffee bits, jimmies or sprinkles, mini chocolate chips, chopped nuts, toasted coconut, corn flakes, granola and crushed candies.

Mini ice cream sandwiches

Use packaged store-bought cookies to create mini ice cream sandwiches. The smaller size has several advantages: It provides portion control the sandwiches are easier to eat before they melt and people can try different combinations. Gingersnaps, chocolate chip cookies and Pepperidge Farm Chessmen or Milano Slices are good choices. Using a small ice cream scoop or a small cookie scoop is easier when portioning ice cream for smaller cookies.

CHOCOLATE CHIP COOKIE ICE CREAM SANDWICHES

Heat the oven to 350 F. Set the cookie dough in a 9x13-inch baking pan. Place a sheet of plastic wrap on top and evenly press or roll the cookie dough to fill the baking pan. Remove the plastic wrap and bake the cookie for 14 minutes, until lightly browned. Let the cookie cool completely in the baking pan.

Invert the cookie onto a work surface. Line the pan with parchment paper and slide the cookie back into the baking pan, bottom side up. Trim the edges if necessary. Scoop the vanilla ice cream over the cookie in large dollops. Place a sheet of plastic wrap on top and press or roll the ice cream into an even layer. Freeze for 1 hour, until the ice cream is just firm.

Remove the plastic wrap. Drizzle the warm chocolate sauce all over the ice cream. Cover again with plastic wrap and freeze for 1 hour longer, until firm.

Invert the baking pan onto a cutting board and tap gently to release the cookie bar. Flip the cookie bar over so it is ice cream side up. Using a sharp, heavy knife, cut the bar in half crosswise, forming two 9x61/2-inch rectangles. Sandwich the cookie bar rectangles together and press hard to seal. Wrap in plastic and freeze for at least 1 hour, until firm.

In a bowl, combine the almonds and toffee pieces. Using a sharp, heavy knife, cut the ice cream cookie into 16 bars. Press one side of each bar into the almond and toffee mixture. Return the bars to the freezer or serve right away. The ice cream bars can be stacked and frozen in an airtight container for up to 2 weeks.

PALMIERS WITH BERRY ICE CREAM SANDWICHES

Use packaged mini palmiers (sold at many supermarket bakery departments) to sandwich strawberry or raspberry ice cream. Put freeze-dried raspberries or strawberries (sold at Trader Joe’s and Whole Foods Market) in a zip-top bag, seal and crush the berries use to rim the edges of the sandwiches.

SNICKERDOODLE ICE CREAM SANDWICHES

Fill packaged snickerdoodles with salted caramel, peach or cinnamon ice cream.

RED VELVET COOKIE ICE CREAM SANDWICHES

Tom Thumb supermarket sells two varieties of red velvet cookies — iced and white chocolate chip — in its bakery department. Fill these with vanilla ice cream and rim with crushed peppermint candy. Or for a double dose of red velvet, fill with Ben & Jerry’s Red Velvet Cake ice cream. If you use the iced red velvet cookies, place the bottom cookie iced-side-up. Serve with lots of napkins — or a fork and plate.

PEANUT BUTTER AND JELLY ICE CREAM SANDWICHES

Spread one peanut butter cookie with a berry-flavored jam. Top with a berry-flavored or vanilla ice cream and another peanut butter cookie. (Or substitute chocolate fudge sauce for jam, and use cookie dough ice cream.) After pressing the second cookie on top, rim the edges in chopped chocolate, if desired.

GINGERSNAP AND GINGER ICE CREAM SANDWICHES

Spread packaged gingersnaps with vanilla ice cream. Roll the edges lightly in a mixture of equal parts coarsely chopped crystallized ginger and sugar, pulsed together in a food processor until finely chopped.

WHITE CHOCOLATE CHIP COOKIE SANDWICHES

You can buy white chocolate chip cookies at supermarket bakery departments, or buy packaged dough in the refrigerator case to bake at home. Fill the cookies with green tea or chocolate ice cream. If desired, rim the edges in chopped nuts.

S’MORES ICE CREAM SANDWICHES

For each sandwich, spread the underside of a honey or cinnamon graham cracker with marshmallow cream. Place on a heavy baking sheet and run under the broiler until marshmallow cream browns. Set aside. Spread the underside of the other halves of the graham crackers with chocolate fudge sauce. Place a scoop of vanilla or chocolate swirl ice cream on the marshmallow-topped graham crackers. Top with the other graham cracker, chocolate side down. Press down gently.

GRAHAMS, SALTED CARAMEL TOPPING AND VANILLA ICE CREAM SANDWICHES

Spread honey or chocolate graham crackers with salted caramel topping (Trader Joe’s makes a good one). Top with vanilla, chocolate swirl or mud pie ice cream and another graham cracker.

DOUGHNUTS AND COFFEE (OR TEA) ICE CREAM SANDWICHES

Split a glazed or cake doughnut horizontally and fill with coffee, espresso or green tea ice cream. Serve immediately.

RICE KRISPIES (OR FRUITY PEBBLES) TREATS ICE CREAM SANDWICHES

Make Rice Krispies Treats according to the classic recipe (or use Fruity Pebbles). Spread evenly to between 1/4 and 1/2 inch thickness on a baking sheet that has been coated in cooking spray, using wax paper to press it in place. Decorate with sprinkles or mini-M&Ms if desired. Refrigerate for 15 minutes. Cut into squares. Sandwich with strawberry ice cream, or your favorite flavor, with decorated side out only for the top half. Press down gently to adhere. Freeze for 30 minutes. Transfer to airtight container. Freeze for 2 hours and up to 1 week.

SCONE ICE CREAM SANDWICHES

Split scones crosswise. Fill with ice cream and, if desired, sliced strawberries. Use vanilla ice cream for fruit-studded scones, and any flavor ice cream for plain scones. Serve immediately.

WAFFLE ICE CREAM SANDWICHES

Toast or bake frozen or homemade waffles so that they have a firmer texture. If you use frozen waffles, you can choose from a wide variety of flavors, and even Belgian waffles. Fill plain waffles with chocolate, salted caramel or vanilla ice cream and sliced berries. For store-bought berry-flavored waffles, fill with vanilla or berry-flavored ice cream and sliced berries for chocolate waffles, use caramel, coffee, mint-chip, chocolate chip or vanilla ice cream for brown-sugar cinnamon waffles, use peach or vanilla ice cream. Serve immediately.

BRIOCHE ICE CREAM SANDWICHES

Split a brioche bun (sold at Whole Foods Market) almost all the way through and fill with pistachio or chocolate gelato. If desired, top the ice cream with halved cherries, sliced strawberries, chopped nuts or dessert toppings before pressing the top half of the bun over it.

CHIPS AHOY! BROWNIE FILLED COOKIE ICE CREAM SANDWICHES

Chips Ahoy! makes a cookie that’s filled with brownie. These soft cookies are perfect for making miniature ice cream sandwiches, and a good choice for brownie lovers. Fill with vanilla, chocolate mint or peppermint ice cream.

UBE ICE CREAM SANDWICHES

Ube ice cream is made from the root of a sweet purple yam tuber. It’s a popular flavor in Hawaii and the Philippines and among Asian-Americans. Find it at Asian supermarkets, often with other flavors, such as coconut (macapuno). Sandwich it with shortbread cookies or sugar cookies. If desired, rim it in toasted coconut.

STROOP-WAFELS ICE CREAM SANDWICHES

These Dutch caramel-filled wafers are sold at Central Market, Whole Foods Market and World Market. Use them to sandwich a scoop of speculoos (cookie butter) ice cream (Trader Joe’s, Haagen-Dazs and Ben & Jerry’s make this flavor ).


Ice cream sandwiches stack up for the Fourth

It’s our first Fourth of July without Blue Bell ice cream, and yes, we will manage. Although it’s hard seeing scoops of other brands in our ice cream bowls, all is forgotten when tucking into a homemade ice cream sandwich. That’s especially true if it’s an ice cream indulgence that breaks the mold.

We didn’t have to look far for inspiration. Stores, food trucks and restaurants have been turning the classic version on its head, cradling novel ice cream flavors in a wide variety of crisp or chewy bases, from cookies to breakfast treats.

At CBD Provisions, chef Ruben Torano gets creative with his rotating ice cream sandwich specials. Among his favorites is the peanut butter and jelly ice cream sandwich, made with chunky peanut butter cookies and a creamy, sorbet-sherbet hybrid made with Concord grape jelly. He’s been known to fill scones, spiral-shaped churros and sopaipillas with burnt honey or brown butter ice cream. Torano keeps a crowd pleaser on the menu: mint-chip ice cream, sandwiched by chocolate chip cookies.

Carnival Barker’s Ice Creams, at the Truck Yard near Lower Greenville and in Oak Cliff, slaps its artisanal ice cream between Pop-Tarts, Rice Krispies treats or Fruity Pebbles treats. Guess what? It works. Just don’t think about the incongruous mashup of additive-free, handmade ice cream and processed foods it’s summer, a time to indulge your inner child.

Glazed Donut Works in Deep Ellum pioneered the doughnut ice cream sandwich on its late-night menu. One of the most popular combos is the Saigon Cinnamon Sugar doughnut filled with vanilla bean-bourbon ice cream.

Emboldened by these ice cream sandwich trailblazers, we came up with killer combos for you to try at home. Some are as simple as cookies and ice cream. Others get embellished with dessert toppings and fruits, or rimmed in candies, nuts and other novelties.

If you’re having a party and don’t want to think — or work — too hard, follow the lead of Pokey O’s Cookies & Ice Cream shop: Let guests design their own sandwich, choosing from a buffet of cookies and ice creams. Pokey O’s puts the sandwich together for customers, but you can let guests go wild building their own. With smaller store-bought cookies in the mix, they can even make several combinations.

Oh, and don’t forget those cute Fourth of July napkins no one touched last year. They’ll see some action with these melty treats.

Tina Danze is a Dallas freelance writer.

Ice cream sandwich tips

Cookie sources: You can buy cookies from the supermarket most stores sell fresh cookies in the bakery department, in addition to the packaged cookies on the aisles. If you make your own cookies — from scratch, or using refrigerated dough — you can control the size and texture for softer cookies, bake them for a little less time. If you are buying packaged cookies and prefer a chewy texture, you are in luck many are labeled soft-baked or chewy on the front of the package.

Graham crackers: These are ideal bases for ice cream sandwiches and come in several flavors: honey, chocolate and cinnamon.

Working ahead: Most ice cream sandwiches made with cookies and graham crackers can be prepared ahead of time and wrapped in plastic wrap. If they are very hard after freezing (usually the case when frozen for several hours or overnight), let them sit at room temperature for 5 to 10 minutes before serving.

Not working ahead: Sandwiches made using doughnuts, waffles, brioche buns or Pop-Tarts are best if served immediately after preparing — or within 15 minutes, if you need to stash some in the freezer while you finish assembling your batch.

Ice cream fillings: scoop or cut to fit

For homey ice cream sandwiches using round cookies as a base, scoops of ice cream work well. Press down on the scooped mound with wax paper to slightly flatten it before topping with a second cookie.

For a crisp, manicured look, cut slices of ice cream to fit your base. If you are using rectangular or square cookies or graham crackers, buy a rectangular tub of ice cream. Using a very sharp knife, slice through the ice cream carton to make 3/4-inch slices. Use scissors to cut and release the carton ringing each slice. Cut sliced ice cream into squares or rectangles to fit your base. For big, round cookies, buy pint-size ice cream containers and cut horizontal slices.

The build-your-own ice cream sandwich bar

Here’s a way to dodge the dirty work and still look like a fabulous party host: Let your guests build their own ice cream sandwiches. Offer a variety of bases, fillings and trimmings.

Place pints or tubs of several flavors of ice cream in a small cooler with dry ice (it’s sold by the pound at Central Market leave it in its plastic bag so guests don’t touch the dry ice). Have a few ice cream scoops available, and a bowl of water for rinsing between dips into different flavors.

Offer a variety of bases: different kinds of cookies, graham crackers, Pop-Tarts and even waffles. If you want to include doughnuts, biscuits, scones or brioche buns in the mix, split them beforehand.

Put out bowls or squeeze bottles of gooey toppings like caramel sauce, chocolate sauce, syrups, marshmallow cream, Nutella, cookie butter and jams, jellies or preserves.

Set out saucers of crunchy toppings for rimming the edges or sprinkling over the ice cream. Choose a few of the following: toffee bits, jimmies or sprinkles, mini chocolate chips, chopped nuts, toasted coconut, corn flakes, granola and crushed candies.

Mini ice cream sandwiches

Use packaged store-bought cookies to create mini ice cream sandwiches. The smaller size has several advantages: It provides portion control the sandwiches are easier to eat before they melt and people can try different combinations. Gingersnaps, chocolate chip cookies and Pepperidge Farm Chessmen or Milano Slices are good choices. Using a small ice cream scoop or a small cookie scoop is easier when portioning ice cream for smaller cookies.

CHOCOLATE CHIP COOKIE ICE CREAM SANDWICHES

Heat the oven to 350 F. Set the cookie dough in a 9x13-inch baking pan. Place a sheet of plastic wrap on top and evenly press or roll the cookie dough to fill the baking pan. Remove the plastic wrap and bake the cookie for 14 minutes, until lightly browned. Let the cookie cool completely in the baking pan.

Invert the cookie onto a work surface. Line the pan with parchment paper and slide the cookie back into the baking pan, bottom side up. Trim the edges if necessary. Scoop the vanilla ice cream over the cookie in large dollops. Place a sheet of plastic wrap on top and press or roll the ice cream into an even layer. Freeze for 1 hour, until the ice cream is just firm.

Remove the plastic wrap. Drizzle the warm chocolate sauce all over the ice cream. Cover again with plastic wrap and freeze for 1 hour longer, until firm.

Invert the baking pan onto a cutting board and tap gently to release the cookie bar. Flip the cookie bar over so it is ice cream side up. Using a sharp, heavy knife, cut the bar in half crosswise, forming two 9x61/2-inch rectangles. Sandwich the cookie bar rectangles together and press hard to seal. Wrap in plastic and freeze for at least 1 hour, until firm.

In a bowl, combine the almonds and toffee pieces. Using a sharp, heavy knife, cut the ice cream cookie into 16 bars. Press one side of each bar into the almond and toffee mixture. Return the bars to the freezer or serve right away. The ice cream bars can be stacked and frozen in an airtight container for up to 2 weeks.

PALMIERS WITH BERRY ICE CREAM SANDWICHES

Use packaged mini palmiers (sold at many supermarket bakery departments) to sandwich strawberry or raspberry ice cream. Put freeze-dried raspberries or strawberries (sold at Trader Joe’s and Whole Foods Market) in a zip-top bag, seal and crush the berries use to rim the edges of the sandwiches.

SNICKERDOODLE ICE CREAM SANDWICHES

Fill packaged snickerdoodles with salted caramel, peach or cinnamon ice cream.

RED VELVET COOKIE ICE CREAM SANDWICHES

Tom Thumb supermarket sells two varieties of red velvet cookies — iced and white chocolate chip — in its bakery department. Fill these with vanilla ice cream and rim with crushed peppermint candy. Or for a double dose of red velvet, fill with Ben & Jerry’s Red Velvet Cake ice cream. If you use the iced red velvet cookies, place the bottom cookie iced-side-up. Serve with lots of napkins — or a fork and plate.

PEANUT BUTTER AND JELLY ICE CREAM SANDWICHES

Spread one peanut butter cookie with a berry-flavored jam. Top with a berry-flavored or vanilla ice cream and another peanut butter cookie. (Or substitute chocolate fudge sauce for jam, and use cookie dough ice cream.) After pressing the second cookie on top, rim the edges in chopped chocolate, if desired.

GINGERSNAP AND GINGER ICE CREAM SANDWICHES

Spread packaged gingersnaps with vanilla ice cream. Roll the edges lightly in a mixture of equal parts coarsely chopped crystallized ginger and sugar, pulsed together in a food processor until finely chopped.

WHITE CHOCOLATE CHIP COOKIE SANDWICHES

You can buy white chocolate chip cookies at supermarket bakery departments, or buy packaged dough in the refrigerator case to bake at home. Fill the cookies with green tea or chocolate ice cream. If desired, rim the edges in chopped nuts.

S’MORES ICE CREAM SANDWICHES

For each sandwich, spread the underside of a honey or cinnamon graham cracker with marshmallow cream. Place on a heavy baking sheet and run under the broiler until marshmallow cream browns. Set aside. Spread the underside of the other halves of the graham crackers with chocolate fudge sauce. Place a scoop of vanilla or chocolate swirl ice cream on the marshmallow-topped graham crackers. Top with the other graham cracker, chocolate side down. Press down gently.

GRAHAMS, SALTED CARAMEL TOPPING AND VANILLA ICE CREAM SANDWICHES

Spread honey or chocolate graham crackers with salted caramel topping (Trader Joe’s makes a good one). Top with vanilla, chocolate swirl or mud pie ice cream and another graham cracker.

DOUGHNUTS AND COFFEE (OR TEA) ICE CREAM SANDWICHES

Split a glazed or cake doughnut horizontally and fill with coffee, espresso or green tea ice cream. Serve immediately.

RICE KRISPIES (OR FRUITY PEBBLES) TREATS ICE CREAM SANDWICHES

Make Rice Krispies Treats according to the classic recipe (or use Fruity Pebbles). Spread evenly to between 1/4 and 1/2 inch thickness on a baking sheet that has been coated in cooking spray, using wax paper to press it in place. Decorate with sprinkles or mini-M&Ms if desired. Refrigerate for 15 minutes. Cut into squares. Sandwich with strawberry ice cream, or your favorite flavor, with decorated side out only for the top half. Press down gently to adhere. Freeze for 30 minutes. Transfer to airtight container. Freeze for 2 hours and up to 1 week.

SCONE ICE CREAM SANDWICHES

Split scones crosswise. Fill with ice cream and, if desired, sliced strawberries. Use vanilla ice cream for fruit-studded scones, and any flavor ice cream for plain scones. Serve immediately.

WAFFLE ICE CREAM SANDWICHES

Toast or bake frozen or homemade waffles so that they have a firmer texture. If you use frozen waffles, you can choose from a wide variety of flavors, and even Belgian waffles. Fill plain waffles with chocolate, salted caramel or vanilla ice cream and sliced berries. For store-bought berry-flavored waffles, fill with vanilla or berry-flavored ice cream and sliced berries for chocolate waffles, use caramel, coffee, mint-chip, chocolate chip or vanilla ice cream for brown-sugar cinnamon waffles, use peach or vanilla ice cream. Serve immediately.

BRIOCHE ICE CREAM SANDWICHES

Split a brioche bun (sold at Whole Foods Market) almost all the way through and fill with pistachio or chocolate gelato. If desired, top the ice cream with halved cherries, sliced strawberries, chopped nuts or dessert toppings before pressing the top half of the bun over it.

CHIPS AHOY! BROWNIE FILLED COOKIE ICE CREAM SANDWICHES

Chips Ahoy! makes a cookie that’s filled with brownie. These soft cookies are perfect for making miniature ice cream sandwiches, and a good choice for brownie lovers. Fill with vanilla, chocolate mint or peppermint ice cream.

UBE ICE CREAM SANDWICHES

Ube ice cream is made from the root of a sweet purple yam tuber. It’s a popular flavor in Hawaii and the Philippines and among Asian-Americans. Find it at Asian supermarkets, often with other flavors, such as coconut (macapuno). Sandwich it with shortbread cookies or sugar cookies. If desired, rim it in toasted coconut.

STROOP-WAFELS ICE CREAM SANDWICHES

These Dutch caramel-filled wafers are sold at Central Market, Whole Foods Market and World Market. Use them to sandwich a scoop of speculoos (cookie butter) ice cream (Trader Joe’s, Haagen-Dazs and Ben & Jerry’s make this flavor ).


Ice cream sandwiches stack up for the Fourth

It’s our first Fourth of July without Blue Bell ice cream, and yes, we will manage. Although it’s hard seeing scoops of other brands in our ice cream bowls, all is forgotten when tucking into a homemade ice cream sandwich. That’s especially true if it’s an ice cream indulgence that breaks the mold.

We didn’t have to look far for inspiration. Stores, food trucks and restaurants have been turning the classic version on its head, cradling novel ice cream flavors in a wide variety of crisp or chewy bases, from cookies to breakfast treats.

At CBD Provisions, chef Ruben Torano gets creative with his rotating ice cream sandwich specials. Among his favorites is the peanut butter and jelly ice cream sandwich, made with chunky peanut butter cookies and a creamy, sorbet-sherbet hybrid made with Concord grape jelly. He’s been known to fill scones, spiral-shaped churros and sopaipillas with burnt honey or brown butter ice cream. Torano keeps a crowd pleaser on the menu: mint-chip ice cream, sandwiched by chocolate chip cookies.

Carnival Barker’s Ice Creams, at the Truck Yard near Lower Greenville and in Oak Cliff, slaps its artisanal ice cream between Pop-Tarts, Rice Krispies treats or Fruity Pebbles treats. Guess what? It works. Just don’t think about the incongruous mashup of additive-free, handmade ice cream and processed foods it’s summer, a time to indulge your inner child.

Glazed Donut Works in Deep Ellum pioneered the doughnut ice cream sandwich on its late-night menu. One of the most popular combos is the Saigon Cinnamon Sugar doughnut filled with vanilla bean-bourbon ice cream.

Emboldened by these ice cream sandwich trailblazers, we came up with killer combos for you to try at home. Some are as simple as cookies and ice cream. Others get embellished with dessert toppings and fruits, or rimmed in candies, nuts and other novelties.

If you’re having a party and don’t want to think — or work — too hard, follow the lead of Pokey O’s Cookies & Ice Cream shop: Let guests design their own sandwich, choosing from a buffet of cookies and ice creams. Pokey O’s puts the sandwich together for customers, but you can let guests go wild building their own. With smaller store-bought cookies in the mix, they can even make several combinations.

Oh, and don’t forget those cute Fourth of July napkins no one touched last year. They’ll see some action with these melty treats.

Tina Danze is a Dallas freelance writer.

Ice cream sandwich tips

Cookie sources: You can buy cookies from the supermarket most stores sell fresh cookies in the bakery department, in addition to the packaged cookies on the aisles. If you make your own cookies — from scratch, or using refrigerated dough — you can control the size and texture for softer cookies, bake them for a little less time. If you are buying packaged cookies and prefer a chewy texture, you are in luck many are labeled soft-baked or chewy on the front of the package.

Graham crackers: These are ideal bases for ice cream sandwiches and come in several flavors: honey, chocolate and cinnamon.

Working ahead: Most ice cream sandwiches made with cookies and graham crackers can be prepared ahead of time and wrapped in plastic wrap. If they are very hard after freezing (usually the case when frozen for several hours or overnight), let them sit at room temperature for 5 to 10 minutes before serving.

Not working ahead: Sandwiches made using doughnuts, waffles, brioche buns or Pop-Tarts are best if served immediately after preparing — or within 15 minutes, if you need to stash some in the freezer while you finish assembling your batch.

Ice cream fillings: scoop or cut to fit

For homey ice cream sandwiches using round cookies as a base, scoops of ice cream work well. Press down on the scooped mound with wax paper to slightly flatten it before topping with a second cookie.

For a crisp, manicured look, cut slices of ice cream to fit your base. If you are using rectangular or square cookies or graham crackers, buy a rectangular tub of ice cream. Using a very sharp knife, slice through the ice cream carton to make 3/4-inch slices. Use scissors to cut and release the carton ringing each slice. Cut sliced ice cream into squares or rectangles to fit your base. For big, round cookies, buy pint-size ice cream containers and cut horizontal slices.

The build-your-own ice cream sandwich bar

Here’s a way to dodge the dirty work and still look like a fabulous party host: Let your guests build their own ice cream sandwiches. Offer a variety of bases, fillings and trimmings.

Place pints or tubs of several flavors of ice cream in a small cooler with dry ice (it’s sold by the pound at Central Market leave it in its plastic bag so guests don’t touch the dry ice). Have a few ice cream scoops available, and a bowl of water for rinsing between dips into different flavors.

Offer a variety of bases: different kinds of cookies, graham crackers, Pop-Tarts and even waffles. If you want to include doughnuts, biscuits, scones or brioche buns in the mix, split them beforehand.

Put out bowls or squeeze bottles of gooey toppings like caramel sauce, chocolate sauce, syrups, marshmallow cream, Nutella, cookie butter and jams, jellies or preserves.

Set out saucers of crunchy toppings for rimming the edges or sprinkling over the ice cream. Choose a few of the following: toffee bits, jimmies or sprinkles, mini chocolate chips, chopped nuts, toasted coconut, corn flakes, granola and crushed candies.

Mini ice cream sandwiches

Use packaged store-bought cookies to create mini ice cream sandwiches. The smaller size has several advantages: It provides portion control the sandwiches are easier to eat before they melt and people can try different combinations. Gingersnaps, chocolate chip cookies and Pepperidge Farm Chessmen or Milano Slices are good choices. Using a small ice cream scoop or a small cookie scoop is easier when portioning ice cream for smaller cookies.

CHOCOLATE CHIP COOKIE ICE CREAM SANDWICHES

Heat the oven to 350 F. Set the cookie dough in a 9x13-inch baking pan. Place a sheet of plastic wrap on top and evenly press or roll the cookie dough to fill the baking pan. Remove the plastic wrap and bake the cookie for 14 minutes, until lightly browned. Let the cookie cool completely in the baking pan.

Invert the cookie onto a work surface. Line the pan with parchment paper and slide the cookie back into the baking pan, bottom side up. Trim the edges if necessary. Scoop the vanilla ice cream over the cookie in large dollops. Place a sheet of plastic wrap on top and press or roll the ice cream into an even layer. Freeze for 1 hour, until the ice cream is just firm.

Remove the plastic wrap. Drizzle the warm chocolate sauce all over the ice cream. Cover again with plastic wrap and freeze for 1 hour longer, until firm.

Invert the baking pan onto a cutting board and tap gently to release the cookie bar. Flip the cookie bar over so it is ice cream side up. Using a sharp, heavy knife, cut the bar in half crosswise, forming two 9x61/2-inch rectangles. Sandwich the cookie bar rectangles together and press hard to seal. Wrap in plastic and freeze for at least 1 hour, until firm.

In a bowl, combine the almonds and toffee pieces. Using a sharp, heavy knife, cut the ice cream cookie into 16 bars. Press one side of each bar into the almond and toffee mixture. Return the bars to the freezer or serve right away. The ice cream bars can be stacked and frozen in an airtight container for up to 2 weeks.

PALMIERS WITH BERRY ICE CREAM SANDWICHES

Use packaged mini palmiers (sold at many supermarket bakery departments) to sandwich strawberry or raspberry ice cream. Put freeze-dried raspberries or strawberries (sold at Trader Joe’s and Whole Foods Market) in a zip-top bag, seal and crush the berries use to rim the edges of the sandwiches.

SNICKERDOODLE ICE CREAM SANDWICHES

Fill packaged snickerdoodles with salted caramel, peach or cinnamon ice cream.

RED VELVET COOKIE ICE CREAM SANDWICHES

Tom Thumb supermarket sells two varieties of red velvet cookies — iced and white chocolate chip — in its bakery department. Fill these with vanilla ice cream and rim with crushed peppermint candy. Or for a double dose of red velvet, fill with Ben & Jerry’s Red Velvet Cake ice cream. If you use the iced red velvet cookies, place the bottom cookie iced-side-up. Serve with lots of napkins — or a fork and plate.

PEANUT BUTTER AND JELLY ICE CREAM SANDWICHES

Spread one peanut butter cookie with a berry-flavored jam. Top with a berry-flavored or vanilla ice cream and another peanut butter cookie. (Or substitute chocolate fudge sauce for jam, and use cookie dough ice cream.) After pressing the second cookie on top, rim the edges in chopped chocolate, if desired.

GINGERSNAP AND GINGER ICE CREAM SANDWICHES

Spread packaged gingersnaps with vanilla ice cream. Roll the edges lightly in a mixture of equal parts coarsely chopped crystallized ginger and sugar, pulsed together in a food processor until finely chopped.

WHITE CHOCOLATE CHIP COOKIE SANDWICHES

You can buy white chocolate chip cookies at supermarket bakery departments, or buy packaged dough in the refrigerator case to bake at home. Fill the cookies with green tea or chocolate ice cream. If desired, rim the edges in chopped nuts.

S’MORES ICE CREAM SANDWICHES

For each sandwich, spread the underside of a honey or cinnamon graham cracker with marshmallow cream. Place on a heavy baking sheet and run under the broiler until marshmallow cream browns. Set aside. Spread the underside of the other halves of the graham crackers with chocolate fudge sauce. Place a scoop of vanilla or chocolate swirl ice cream on the marshmallow-topped graham crackers. Top with the other graham cracker, chocolate side down. Press down gently.

GRAHAMS, SALTED CARAMEL TOPPING AND VANILLA ICE CREAM SANDWICHES

Spread honey or chocolate graham crackers with salted caramel topping (Trader Joe’s makes a good one). Top with vanilla, chocolate swirl or mud pie ice cream and another graham cracker.

DOUGHNUTS AND COFFEE (OR TEA) ICE CREAM SANDWICHES

Split a glazed or cake doughnut horizontally and fill with coffee, espresso or green tea ice cream. Serve immediately.

RICE KRISPIES (OR FRUITY PEBBLES) TREATS ICE CREAM SANDWICHES

Make Rice Krispies Treats according to the classic recipe (or use Fruity Pebbles). Spread evenly to between 1/4 and 1/2 inch thickness on a baking sheet that has been coated in cooking spray, using wax paper to press it in place. Decorate with sprinkles or mini-M&Ms if desired. Refrigerate for 15 minutes. Cut into squares. Sandwich with strawberry ice cream, or your favorite flavor, with decorated side out only for the top half. Press down gently to adhere. Freeze for 30 minutes. Transfer to airtight container. Freeze for 2 hours and up to 1 week.

SCONE ICE CREAM SANDWICHES

Split scones crosswise. Fill with ice cream and, if desired, sliced strawberries. Use vanilla ice cream for fruit-studded scones, and any flavor ice cream for plain scones. Serve immediately.

WAFFLE ICE CREAM SANDWICHES

Toast or bake frozen or homemade waffles so that they have a firmer texture. If you use frozen waffles, you can choose from a wide variety of flavors, and even Belgian waffles. Fill plain waffles with chocolate, salted caramel or vanilla ice cream and sliced berries. For store-bought berry-flavored waffles, fill with vanilla or berry-flavored ice cream and sliced berries for chocolate waffles, use caramel, coffee, mint-chip, chocolate chip or vanilla ice cream for brown-sugar cinnamon waffles, use peach or vanilla ice cream. Serve immediately.

BRIOCHE ICE CREAM SANDWICHES

Split a brioche bun (sold at Whole Foods Market) almost all the way through and fill with pistachio or chocolate gelato. If desired, top the ice cream with halved cherries, sliced strawberries, chopped nuts or dessert toppings before pressing the top half of the bun over it.

CHIPS AHOY! BROWNIE FILLED COOKIE ICE CREAM SANDWICHES

Chips Ahoy! makes a cookie that’s filled with brownie. These soft cookies are perfect for making miniature ice cream sandwiches, and a good choice for brownie lovers. Fill with vanilla, chocolate mint or peppermint ice cream.

UBE ICE CREAM SANDWICHES

Ube ice cream is made from the root of a sweet purple yam tuber. It’s a popular flavor in Hawaii and the Philippines and among Asian-Americans. Find it at Asian supermarkets, often with other flavors, such as coconut (macapuno). Sandwich it with shortbread cookies or sugar cookies. If desired, rim it in toasted coconut.

STROOP-WAFELS ICE CREAM SANDWICHES

These Dutch caramel-filled wafers are sold at Central Market, Whole Foods Market and World Market. Use them to sandwich a scoop of speculoos (cookie butter) ice cream (Trader Joe’s, Haagen-Dazs and Ben & Jerry’s make this flavor ).


Ice cream sandwiches stack up for the Fourth

It’s our first Fourth of July without Blue Bell ice cream, and yes, we will manage. Although it’s hard seeing scoops of other brands in our ice cream bowls, all is forgotten when tucking into a homemade ice cream sandwich. That’s especially true if it’s an ice cream indulgence that breaks the mold.

We didn’t have to look far for inspiration. Stores, food trucks and restaurants have been turning the classic version on its head, cradling novel ice cream flavors in a wide variety of crisp or chewy bases, from cookies to breakfast treats.

At CBD Provisions, chef Ruben Torano gets creative with his rotating ice cream sandwich specials. Among his favorites is the peanut butter and jelly ice cream sandwich, made with chunky peanut butter cookies and a creamy, sorbet-sherbet hybrid made with Concord grape jelly. He’s been known to fill scones, spiral-shaped churros and sopaipillas with burnt honey or brown butter ice cream. Torano keeps a crowd pleaser on the menu: mint-chip ice cream, sandwiched by chocolate chip cookies.

Carnival Barker’s Ice Creams, at the Truck Yard near Lower Greenville and in Oak Cliff, slaps its artisanal ice cream between Pop-Tarts, Rice Krispies treats or Fruity Pebbles treats. Guess what? It works. Just don’t think about the incongruous mashup of additive-free, handmade ice cream and processed foods it’s summer, a time to indulge your inner child.

Glazed Donut Works in Deep Ellum pioneered the doughnut ice cream sandwich on its late-night menu. One of the most popular combos is the Saigon Cinnamon Sugar doughnut filled with vanilla bean-bourbon ice cream.

Emboldened by these ice cream sandwich trailblazers, we came up with killer combos for you to try at home. Some are as simple as cookies and ice cream. Others get embellished with dessert toppings and fruits, or rimmed in candies, nuts and other novelties.

If you’re having a party and don’t want to think — or work — too hard, follow the lead of Pokey O’s Cookies & Ice Cream shop: Let guests design their own sandwich, choosing from a buffet of cookies and ice creams. Pokey O’s puts the sandwich together for customers, but you can let guests go wild building their own. With smaller store-bought cookies in the mix, they can even make several combinations.

Oh, and don’t forget those cute Fourth of July napkins no one touched last year. They’ll see some action with these melty treats.

Tina Danze is a Dallas freelance writer.

Ice cream sandwich tips

Cookie sources: You can buy cookies from the supermarket most stores sell fresh cookies in the bakery department, in addition to the packaged cookies on the aisles. If you make your own cookies — from scratch, or using refrigerated dough — you can control the size and texture for softer cookies, bake them for a little less time. If you are buying packaged cookies and prefer a chewy texture, you are in luck many are labeled soft-baked or chewy on the front of the package.

Graham crackers: These are ideal bases for ice cream sandwiches and come in several flavors: honey, chocolate and cinnamon.

Working ahead: Most ice cream sandwiches made with cookies and graham crackers can be prepared ahead of time and wrapped in plastic wrap. If they are very hard after freezing (usually the case when frozen for several hours or overnight), let them sit at room temperature for 5 to 10 minutes before serving.

Not working ahead: Sandwiches made using doughnuts, waffles, brioche buns or Pop-Tarts are best if served immediately after preparing — or within 15 minutes, if you need to stash some in the freezer while you finish assembling your batch.

Ice cream fillings: scoop or cut to fit

For homey ice cream sandwiches using round cookies as a base, scoops of ice cream work well. Press down on the scooped mound with wax paper to slightly flatten it before topping with a second cookie.

For a crisp, manicured look, cut slices of ice cream to fit your base. If you are using rectangular or square cookies or graham crackers, buy a rectangular tub of ice cream. Using a very sharp knife, slice through the ice cream carton to make 3/4-inch slices. Use scissors to cut and release the carton ringing each slice. Cut sliced ice cream into squares or rectangles to fit your base. For big, round cookies, buy pint-size ice cream containers and cut horizontal slices.

The build-your-own ice cream sandwich bar

Here’s a way to dodge the dirty work and still look like a fabulous party host: Let your guests build their own ice cream sandwiches. Offer a variety of bases, fillings and trimmings.

Place pints or tubs of several flavors of ice cream in a small cooler with dry ice (it’s sold by the pound at Central Market leave it in its plastic bag so guests don’t touch the dry ice). Have a few ice cream scoops available, and a bowl of water for rinsing between dips into different flavors.

Offer a variety of bases: different kinds of cookies, graham crackers, Pop-Tarts and even waffles. If you want to include doughnuts, biscuits, scones or brioche buns in the mix, split them beforehand.

Put out bowls or squeeze bottles of gooey toppings like caramel sauce, chocolate sauce, syrups, marshmallow cream, Nutella, cookie butter and jams, jellies or preserves.

Set out saucers of crunchy toppings for rimming the edges or sprinkling over the ice cream. Choose a few of the following: toffee bits, jimmies or sprinkles, mini chocolate chips, chopped nuts, toasted coconut, corn flakes, granola and crushed candies.

Mini ice cream sandwiches

Use packaged store-bought cookies to create mini ice cream sandwiches. The smaller size has several advantages: It provides portion control the sandwiches are easier to eat before they melt and people can try different combinations. Gingersnaps, chocolate chip cookies and Pepperidge Farm Chessmen or Milano Slices are good choices. Using a small ice cream scoop or a small cookie scoop is easier when portioning ice cream for smaller cookies.

CHOCOLATE CHIP COOKIE ICE CREAM SANDWICHES

Heat the oven to 350 F. Set the cookie dough in a 9x13-inch baking pan. Place a sheet of plastic wrap on top and evenly press or roll the cookie dough to fill the baking pan. Remove the plastic wrap and bake the cookie for 14 minutes, until lightly browned. Let the cookie cool completely in the baking pan.

Invert the cookie onto a work surface. Line the pan with parchment paper and slide the cookie back into the baking pan, bottom side up. Trim the edges if necessary. Scoop the vanilla ice cream over the cookie in large dollops. Place a sheet of plastic wrap on top and press or roll the ice cream into an even layer. Freeze for 1 hour, until the ice cream is just firm.

Remove the plastic wrap. Drizzle the warm chocolate sauce all over the ice cream. Cover again with plastic wrap and freeze for 1 hour longer, until firm.

Invert the baking pan onto a cutting board and tap gently to release the cookie bar. Flip the cookie bar over so it is ice cream side up. Using a sharp, heavy knife, cut the bar in half crosswise, forming two 9x61/2-inch rectangles. Sandwich the cookie bar rectangles together and press hard to seal. Wrap in plastic and freeze for at least 1 hour, until firm.

In a bowl, combine the almonds and toffee pieces. Using a sharp, heavy knife, cut the ice cream cookie into 16 bars. Press one side of each bar into the almond and toffee mixture. Return the bars to the freezer or serve right away. The ice cream bars can be stacked and frozen in an airtight container for up to 2 weeks.

PALMIERS WITH BERRY ICE CREAM SANDWICHES

Use packaged mini palmiers (sold at many supermarket bakery departments) to sandwich strawberry or raspberry ice cream. Put freeze-dried raspberries or strawberries (sold at Trader Joe’s and Whole Foods Market) in a zip-top bag, seal and crush the berries use to rim the edges of the sandwiches.

SNICKERDOODLE ICE CREAM SANDWICHES

Fill packaged snickerdoodles with salted caramel, peach or cinnamon ice cream.

RED VELVET COOKIE ICE CREAM SANDWICHES

Tom Thumb supermarket sells two varieties of red velvet cookies — iced and white chocolate chip — in its bakery department. Fill these with vanilla ice cream and rim with crushed peppermint candy. Or for a double dose of red velvet, fill with Ben & Jerry’s Red Velvet Cake ice cream. If you use the iced red velvet cookies, place the bottom cookie iced-side-up. Serve with lots of napkins — or a fork and plate.

PEANUT BUTTER AND JELLY ICE CREAM SANDWICHES

Spread one peanut butter cookie with a berry-flavored jam. Top with a berry-flavored or vanilla ice cream and another peanut butter cookie. (Or substitute chocolate fudge sauce for jam, and use cookie dough ice cream.) After pressing the second cookie on top, rim the edges in chopped chocolate, if desired.

GINGERSNAP AND GINGER ICE CREAM SANDWICHES

Spread packaged gingersnaps with vanilla ice cream. Roll the edges lightly in a mixture of equal parts coarsely chopped crystallized ginger and sugar, pulsed together in a food processor until finely chopped.

WHITE CHOCOLATE CHIP COOKIE SANDWICHES

You can buy white chocolate chip cookies at supermarket bakery departments, or buy packaged dough in the refrigerator case to bake at home. Fill the cookies with green tea or chocolate ice cream. If desired, rim the edges in chopped nuts.

S’MORES ICE CREAM SANDWICHES

For each sandwich, spread the underside of a honey or cinnamon graham cracker with marshmallow cream. Place on a heavy baking sheet and run under the broiler until marshmallow cream browns. Set aside. Spread the underside of the other halves of the graham crackers with chocolate fudge sauce. Place a scoop of vanilla or chocolate swirl ice cream on the marshmallow-topped graham crackers. Top with the other graham cracker, chocolate side down. Press down gently.

GRAHAMS, SALTED CARAMEL TOPPING AND VANILLA ICE CREAM SANDWICHES

Spread honey or chocolate graham crackers with salted caramel topping (Trader Joe’s makes a good one). Top with vanilla, chocolate swirl or mud pie ice cream and another graham cracker.

DOUGHNUTS AND COFFEE (OR TEA) ICE CREAM SANDWICHES

Split a glazed or cake doughnut horizontally and fill with coffee, espresso or green tea ice cream. Serve immediately.

RICE KRISPIES (OR FRUITY PEBBLES) TREATS ICE CREAM SANDWICHES

Make Rice Krispies Treats according to the classic recipe (or use Fruity Pebbles). Spread evenly to between 1/4 and 1/2 inch thickness on a baking sheet that has been coated in cooking spray, using wax paper to press it in place. Decorate with sprinkles or mini-M&Ms if desired. Refrigerate for 15 minutes. Cut into squares. Sandwich with strawberry ice cream, or your favorite flavor, with decorated side out only for the top half. Press down gently to adhere. Freeze for 30 minutes. Transfer to airtight container. Freeze for 2 hours and up to 1 week.

SCONE ICE CREAM SANDWICHES

Split scones crosswise. Fill with ice cream and, if desired, sliced strawberries. Use vanilla ice cream for fruit-studded scones, and any flavor ice cream for plain scones. Serve immediately.

WAFFLE ICE CREAM SANDWICHES

Toast or bake frozen or homemade waffles so that they have a firmer texture. If you use frozen waffles, you can choose from a wide variety of flavors, and even Belgian waffles. Fill plain waffles with chocolate, salted caramel or vanilla ice cream and sliced berries. For store-bought berry-flavored waffles, fill with vanilla or berry-flavored ice cream and sliced berries for chocolate waffles, use caramel, coffee, mint-chip, chocolate chip or vanilla ice cream for brown-sugar cinnamon waffles, use peach or vanilla ice cream. Serve immediately.

BRIOCHE ICE CREAM SANDWICHES

Split a brioche bun (sold at Whole Foods Market) almost all the way through and fill with pistachio or chocolate gelato. If desired, top the ice cream with halved cherries, sliced strawberries, chopped nuts or dessert toppings before pressing the top half of the bun over it.

CHIPS AHOY! BROWNIE FILLED COOKIE ICE CREAM SANDWICHES

Chips Ahoy! makes a cookie that’s filled with brownie. These soft cookies are perfect for making miniature ice cream sandwiches, and a good choice for brownie lovers. Fill with vanilla, chocolate mint or peppermint ice cream.

UBE ICE CREAM SANDWICHES

Ube ice cream is made from the root of a sweet purple yam tuber. It’s a popular flavor in Hawaii and the Philippines and among Asian-Americans. Find it at Asian supermarkets, often with other flavors, such as coconut (macapuno). Sandwich it with shortbread cookies or sugar cookies. If desired, rim it in toasted coconut.

STROOP-WAFELS ICE CREAM SANDWICHES

These Dutch caramel-filled wafers are sold at Central Market, Whole Foods Market and World Market. Use them to sandwich a scoop of speculoos (cookie butter) ice cream (Trader Joe’s, Haagen-Dazs and Ben & Jerry’s make this flavor ).


Ice cream sandwiches stack up for the Fourth

It’s our first Fourth of July without Blue Bell ice cream, and yes, we will manage. Although it’s hard seeing scoops of other brands in our ice cream bowls, all is forgotten when tucking into a homemade ice cream sandwich. That’s especially true if it’s an ice cream indulgence that breaks the mold.

We didn’t have to look far for inspiration. Stores, food trucks and restaurants have been turning the classic version on its head, cradling novel ice cream flavors in a wide variety of crisp or chewy bases, from cookies to breakfast treats.

At CBD Provisions, chef Ruben Torano gets creative with his rotating ice cream sandwich specials. Among his favorites is the peanut butter and jelly ice cream sandwich, made with chunky peanut butter cookies and a creamy, sorbet-sherbet hybrid made with Concord grape jelly. He’s been known to fill scones, spiral-shaped churros and sopaipillas with burnt honey or brown butter ice cream. Torano keeps a crowd pleaser on the menu: mint-chip ice cream, sandwiched by chocolate chip cookies.

Carnival Barker’s Ice Creams, at the Truck Yard near Lower Greenville and in Oak Cliff, slaps its artisanal ice cream between Pop-Tarts, Rice Krispies treats or Fruity Pebbles treats. Guess what? It works. Just don’t think about the incongruous mashup of additive-free, handmade ice cream and processed foods it’s summer, a time to indulge your inner child.

Glazed Donut Works in Deep Ellum pioneered the doughnut ice cream sandwich on its late-night menu. One of the most popular combos is the Saigon Cinnamon Sugar doughnut filled with vanilla bean-bourbon ice cream.

Emboldened by these ice cream sandwich trailblazers, we came up with killer combos for you to try at home. Some are as simple as cookies and ice cream. Others get embellished with dessert toppings and fruits, or rimmed in candies, nuts and other novelties.

If you’re having a party and don’t want to think — or work — too hard, follow the lead of Pokey O’s Cookies & Ice Cream shop: Let guests design their own sandwich, choosing from a buffet of cookies and ice creams. Pokey O’s puts the sandwich together for customers, but you can let guests go wild building their own. With smaller store-bought cookies in the mix, they can even make several combinations.

Oh, and don’t forget those cute Fourth of July napkins no one touched last year. They’ll see some action with these melty treats.

Tina Danze is a Dallas freelance writer.

Ice cream sandwich tips

Cookie sources: You can buy cookies from the supermarket most stores sell fresh cookies in the bakery department, in addition to the packaged cookies on the aisles. If you make your own cookies — from scratch, or using refrigerated dough — you can control the size and texture for softer cookies, bake them for a little less time. If you are buying packaged cookies and prefer a chewy texture, you are in luck many are labeled soft-baked or chewy on the front of the package.

Graham crackers: These are ideal bases for ice cream sandwiches and come in several flavors: honey, chocolate and cinnamon.

Working ahead: Most ice cream sandwiches made with cookies and graham crackers can be prepared ahead of time and wrapped in plastic wrap. If they are very hard after freezing (usually the case when frozen for several hours or overnight), let them sit at room temperature for 5 to 10 minutes before serving.

Not working ahead: Sandwiches made using doughnuts, waffles, brioche buns or Pop-Tarts are best if served immediately after preparing — or within 15 minutes, if you need to stash some in the freezer while you finish assembling your batch.

Ice cream fillings: scoop or cut to fit

For homey ice cream sandwiches using round cookies as a base, scoops of ice cream work well. Press down on the scooped mound with wax paper to slightly flatten it before topping with a second cookie.

For a crisp, manicured look, cut slices of ice cream to fit your base. If you are using rectangular or square cookies or graham crackers, buy a rectangular tub of ice cream. Using a very sharp knife, slice through the ice cream carton to make 3/4-inch slices. Use scissors to cut and release the carton ringing each slice. Cut sliced ice cream into squares or rectangles to fit your base. For big, round cookies, buy pint-size ice cream containers and cut horizontal slices.

The build-your-own ice cream sandwich bar

Here’s a way to dodge the dirty work and still look like a fabulous party host: Let your guests build their own ice cream sandwiches. Offer a variety of bases, fillings and trimmings.

Place pints or tubs of several flavors of ice cream in a small cooler with dry ice (it’s sold by the pound at Central Market leave it in its plastic bag so guests don’t touch the dry ice). Have a few ice cream scoops available, and a bowl of water for rinsing between dips into different flavors.

Offer a variety of bases: different kinds of cookies, graham crackers, Pop-Tarts and even waffles. If you want to include doughnuts, biscuits, scones or brioche buns in the mix, split them beforehand.

Put out bowls or squeeze bottles of gooey toppings like caramel sauce, chocolate sauce, syrups, marshmallow cream, Nutella, cookie butter and jams, jellies or preserves.

Set out saucers of crunchy toppings for rimming the edges or sprinkling over the ice cream. Choose a few of the following: toffee bits, jimmies or sprinkles, mini chocolate chips, chopped nuts, toasted coconut, corn flakes, granola and crushed candies.

Mini ice cream sandwiches

Use packaged store-bought cookies to create mini ice cream sandwiches. The smaller size has several advantages: It provides portion control the sandwiches are easier to eat before they melt and people can try different combinations. Gingersnaps, chocolate chip cookies and Pepperidge Farm Chessmen or Milano Slices are good choices. Using a small ice cream scoop or a small cookie scoop is easier when portioning ice cream for smaller cookies.

CHOCOLATE CHIP COOKIE ICE CREAM SANDWICHES

Heat the oven to 350 F. Set the cookie dough in a 9x13-inch baking pan. Place a sheet of plastic wrap on top and evenly press or roll the cookie dough to fill the baking pan. Remove the plastic wrap and bake the cookie for 14 minutes, until lightly browned. Let the cookie cool completely in the baking pan.

Invert the cookie onto a work surface. Line the pan with parchment paper and slide the cookie back into the baking pan, bottom side up. Trim the edges if necessary. Scoop the vanilla ice cream over the cookie in large dollops. Place a sheet of plastic wrap on top and press or roll the ice cream into an even layer. Freeze for 1 hour, until the ice cream is just firm.

Remove the plastic wrap. Drizzle the warm chocolate sauce all over the ice cream. Cover again with plastic wrap and freeze for 1 hour longer, until firm.

Invert the baking pan onto a cutting board and tap gently to release the cookie bar. Flip the cookie bar over so it is ice cream side up. Using a sharp, heavy knife, cut the bar in half crosswise, forming two 9x61/2-inch rectangles. Sandwich the cookie bar rectangles together and press hard to seal. Wrap in plastic and freeze for at least 1 hour, until firm.

In a bowl, combine the almonds and toffee pieces. Using a sharp, heavy knife, cut the ice cream cookie into 16 bars. Press one side of each bar into the almond and toffee mixture. Return the bars to the freezer or serve right away. The ice cream bars can be stacked and frozen in an airtight container for up to 2 weeks.

PALMIERS WITH BERRY ICE CREAM SANDWICHES

Use packaged mini palmiers (sold at many supermarket bakery departments) to sandwich strawberry or raspberry ice cream. Put freeze-dried raspberries or strawberries (sold at Trader Joe’s and Whole Foods Market) in a zip-top bag, seal and crush the berries use to rim the edges of the sandwiches.

SNICKERDOODLE ICE CREAM SANDWICHES

Fill packaged snickerdoodles with salted caramel, peach or cinnamon ice cream.

RED VELVET COOKIE ICE CREAM SANDWICHES

Tom Thumb supermarket sells two varieties of red velvet cookies — iced and white chocolate chip — in its bakery department. Fill these with vanilla ice cream and rim with crushed peppermint candy. Or for a double dose of red velvet, fill with Ben & Jerry’s Red Velvet Cake ice cream. If you use the iced red velvet cookies, place the bottom cookie iced-side-up. Serve with lots of napkins — or a fork and plate.

PEANUT BUTTER AND JELLY ICE CREAM SANDWICHES

Spread one peanut butter cookie with a berry-flavored jam. Top with a berry-flavored or vanilla ice cream and another peanut butter cookie. (Or substitute chocolate fudge sauce for jam, and use cookie dough ice cream.) After pressing the second cookie on top, rim the edges in chopped chocolate, if desired.

GINGERSNAP AND GINGER ICE CREAM SANDWICHES

Spread packaged gingersnaps with vanilla ice cream. Roll the edges lightly in a mixture of equal parts coarsely chopped crystallized ginger and sugar, pulsed together in a food processor until finely chopped.

WHITE CHOCOLATE CHIP COOKIE SANDWICHES

You can buy white chocolate chip cookies at supermarket bakery departments, or buy packaged dough in the refrigerator case to bake at home. Fill the cookies with green tea or chocolate ice cream. If desired, rim the edges in chopped nuts.

S’MORES ICE CREAM SANDWICHES

For each sandwich, spread the underside of a honey or cinnamon graham cracker with marshmallow cream. Place on a heavy baking sheet and run under the broiler until marshmallow cream browns. Set aside. Spread the underside of the other halves of the graham crackers with chocolate fudge sauce. Place a scoop of vanilla or chocolate swirl ice cream on the marshmallow-topped graham crackers. Top with the other graham cracker, chocolate side down. Press down gently.

GRAHAMS, SALTED CARAMEL TOPPING AND VANILLA ICE CREAM SANDWICHES

Spread honey or chocolate graham crackers with salted caramel topping (Trader Joe’s makes a good one). Top with vanilla, chocolate swirl or mud pie ice cream and another graham cracker.

DOUGHNUTS AND COFFEE (OR TEA) ICE CREAM SANDWICHES

Split a glazed or cake doughnut horizontally and fill with coffee, espresso or green tea ice cream. Serve immediately.

RICE KRISPIES (OR FRUITY PEBBLES) TREATS ICE CREAM SANDWICHES

Make Rice Krispies Treats according to the classic recipe (or use Fruity Pebbles). Spread evenly to between 1/4 and 1/2 inch thickness on a baking sheet that has been coated in cooking spray, using wax paper to press it in place. Decorate with sprinkles or mini-M&Ms if desired. Refrigerate for 15 minutes. Cut into squares. Sandwich with strawberry ice cream, or your favorite flavor, with decorated side out only for the top half. Press down gently to adhere. Freeze for 30 minutes. Transfer to airtight container. Freeze for 2 hours and up to 1 week.

SCONE ICE CREAM SANDWICHES

Split scones crosswise. Fill with ice cream and, if desired, sliced strawberries. Use vanilla ice cream for fruit-studded scones, and any flavor ice cream for plain scones. Serve immediately.

WAFFLE ICE CREAM SANDWICHES

Toast or bake frozen or homemade waffles so that they have a firmer texture. If you use frozen waffles, you can choose from a wide variety of flavors, and even Belgian waffles. Fill plain waffles with chocolate, salted caramel or vanilla ice cream and sliced berries. For store-bought berry-flavored waffles, fill with vanilla or berry-flavored ice cream and sliced berries for chocolate waffles, use caramel, coffee, mint-chip, chocolate chip or vanilla ice cream for brown-sugar cinnamon waffles, use peach or vanilla ice cream. Serve immediately.

BRIOCHE ICE CREAM SANDWICHES

Split a brioche bun (sold at Whole Foods Market) almost all the way through and fill with pistachio or chocolate gelato. If desired, top the ice cream with halved cherries, sliced strawberries, chopped nuts or dessert toppings before pressing the top half of the bun over it.

CHIPS AHOY! BROWNIE FILLED COOKIE ICE CREAM SANDWICHES

Chips Ahoy! makes a cookie that’s filled with brownie. These soft cookies are perfect for making miniature ice cream sandwiches, and a good choice for brownie lovers. Fill with vanilla, chocolate mint or peppermint ice cream.

UBE ICE CREAM SANDWICHES

Ube ice cream is made from the root of a sweet purple yam tuber. It’s a popular flavor in Hawaii and the Philippines and among Asian-Americans. Find it at Asian supermarkets, often with other flavors, such as coconut (macapuno). Sandwich it with shortbread cookies or sugar cookies. If desired, rim it in toasted coconut.

STROOP-WAFELS ICE CREAM SANDWICHES

These Dutch caramel-filled wafers are sold at Central Market, Whole Foods Market and World Market. Use them to sandwich a scoop of speculoos (cookie butter) ice cream (Trader Joe’s, Haagen-Dazs and Ben & Jerry’s make this flavor ).


Ice cream sandwiches stack up for the Fourth

It’s our first Fourth of July without Blue Bell ice cream, and yes, we will manage. Although it’s hard seeing scoops of other brands in our ice cream bowls, all is forgotten when tucking into a homemade ice cream sandwich. That’s especially true if it’s an ice cream indulgence that breaks the mold.

We didn’t have to look far for inspiration. Stores, food trucks and restaurants have been turning the classic version on its head, cradling novel ice cream flavors in a wide variety of crisp or chewy bases, from cookies to breakfast treats.

At CBD Provisions, chef Ruben Torano gets creative with his rotating ice cream sandwich specials. Among his favorites is the peanut butter and jelly ice cream sandwich, made with chunky peanut butter cookies and a creamy, sorbet-sherbet hybrid made with Concord grape jelly. He’s been known to fill scones, spiral-shaped churros and sopaipillas with burnt honey or brown butter ice cream. Torano keeps a crowd pleaser on the menu: mint-chip ice cream, sandwiched by chocolate chip cookies.

Carnival Barker’s Ice Creams, at the Truck Yard near Lower Greenville and in Oak Cliff, slaps its artisanal ice cream between Pop-Tarts, Rice Krispies treats or Fruity Pebbles treats. Guess what? It works. Just don’t think about the incongruous mashup of additive-free, handmade ice cream and processed foods it’s summer, a time to indulge your inner child.

Glazed Donut Works in Deep Ellum pioneered the doughnut ice cream sandwich on its late-night menu. One of the most popular combos is the Saigon Cinnamon Sugar doughnut filled with vanilla bean-bourbon ice cream.

Emboldened by these ice cream sandwich trailblazers, we came up with killer combos for you to try at home. Some are as simple as cookies and ice cream. Others get embellished with dessert toppings and fruits, or rimmed in candies, nuts and other novelties.

If you’re having a party and don’t want to think — or work — too hard, follow the lead of Pokey O’s Cookies & Ice Cream shop: Let guests design their own sandwich, choosing from a buffet of cookies and ice creams. Pokey O’s puts the sandwich together for customers, but you can let guests go wild building their own. With smaller store-bought cookies in the mix, they can even make several combinations.

Oh, and don’t forget those cute Fourth of July napkins no one touched last year. They’ll see some action with these melty treats.

Tina Danze is a Dallas freelance writer.

Ice cream sandwich tips

Cookie sources: You can buy cookies from the supermarket most stores sell fresh cookies in the bakery department, in addition to the packaged cookies on the aisles. If you make your own cookies — from scratch, or using refrigerated dough — you can control the size and texture for softer cookies, bake them for a little less time. If you are buying packaged cookies and prefer a chewy texture, you are in luck many are labeled soft-baked or chewy on the front of the package.

Graham crackers: These are ideal bases for ice cream sandwiches and come in several flavors: honey, chocolate and cinnamon.

Working ahead: Most ice cream sandwiches made with cookies and graham crackers can be prepared ahead of time and wrapped in plastic wrap. If they are very hard after freezing (usually the case when frozen for several hours or overnight), let them sit at room temperature for 5 to 10 minutes before serving.

Not working ahead: Sandwiches made using doughnuts, waffles, brioche buns or Pop-Tarts are best if served immediately after preparing — or within 15 minutes, if you need to stash some in the freezer while you finish assembling your batch.

Ice cream fillings: scoop or cut to fit

For homey ice cream sandwiches using round cookies as a base, scoops of ice cream work well. Press down on the scooped mound with wax paper to slightly flatten it before topping with a second cookie.

For a crisp, manicured look, cut slices of ice cream to fit your base. If you are using rectangular or square cookies or graham crackers, buy a rectangular tub of ice cream. Using a very sharp knife, slice through the ice cream carton to make 3/4-inch slices. Use scissors to cut and release the carton ringing each slice. Cut sliced ice cream into squares or rectangles to fit your base. For big, round cookies, buy pint-size ice cream containers and cut horizontal slices.

The build-your-own ice cream sandwich bar

Here’s a way to dodge the dirty work and still look like a fabulous party host: Let your guests build their own ice cream sandwiches. Offer a variety of bases, fillings and trimmings.

Place pints or tubs of several flavors of ice cream in a small cooler with dry ice (it’s sold by the pound at Central Market leave it in its plastic bag so guests don’t touch the dry ice). Have a few ice cream scoops available, and a bowl of water for rinsing between dips into different flavors.

Offer a variety of bases: different kinds of cookies, graham crackers, Pop-Tarts and even waffles. If you want to include doughnuts, biscuits, scones or brioche buns in the mix, split them beforehand.

Put out bowls or squeeze bottles of gooey toppings like caramel sauce, chocolate sauce, syrups, marshmallow cream, Nutella, cookie butter and jams, jellies or preserves.

Set out saucers of crunchy toppings for rimming the edges or sprinkling over the ice cream. Choose a few of the following: toffee bits, jimmies or sprinkles, mini chocolate chips, chopped nuts, toasted coconut, corn flakes, granola and crushed candies.

Mini ice cream sandwiches

Use packaged store-bought cookies to create mini ice cream sandwiches. The smaller size has several advantages: It provides portion control the sandwiches are easier to eat before they melt and people can try different combinations. Gingersnaps, chocolate chip cookies and Pepperidge Farm Chessmen or Milano Slices are good choices. Using a small ice cream scoop or a small cookie scoop is easier when portioning ice cream for smaller cookies.

CHOCOLATE CHIP COOKIE ICE CREAM SANDWICHES

Heat the oven to 350 F. Set the cookie dough in a 9x13-inch baking pan. Place a sheet of plastic wrap on top and evenly press or roll the cookie dough to fill the baking pan. Remove the plastic wrap and bake the cookie for 14 minutes, until lightly browned. Let the cookie cool completely in the baking pan.

Invert the cookie onto a work surface. Line the pan with parchment paper and slide the cookie back into the baking pan, bottom side up. Trim the edges if necessary. Scoop the vanilla ice cream over the cookie in large dollops. Place a sheet of plastic wrap on top and press or roll the ice cream into an even layer. Freeze for 1 hour, until the ice cream is just firm.

Remove the plastic wrap. Drizzle the warm chocolate sauce all over the ice cream. Cover again with plastic wrap and freeze for 1 hour longer, until firm.

Invert the baking pan onto a cutting board and tap gently to release the cookie bar. Flip the cookie bar over so it is ice cream side up. Using a sharp, heavy knife, cut the bar in half crosswise, forming two 9x61/2-inch rectangles. Sandwich the cookie bar rectangles together and press hard to seal. Wrap in plastic and freeze for at least 1 hour, until firm.

In a bowl, combine the almonds and toffee pieces. Using a sharp, heavy knife, cut the ice cream cookie into 16 bars. Press one side of each bar into the almond and toffee mixture. Return the bars to the freezer or serve right away. The ice cream bars can be stacked and frozen in an airtight container for up to 2 weeks.

PALMIERS WITH BERRY ICE CREAM SANDWICHES

Use packaged mini palmiers (sold at many supermarket bakery departments) to sandwich strawberry or raspberry ice cream. Put freeze-dried raspberries or strawberries (sold at Trader Joe’s and Whole Foods Market) in a zip-top bag, seal and crush the berries use to rim the edges of the sandwiches.

SNICKERDOODLE ICE CREAM SANDWICHES

Fill packaged snickerdoodles with salted caramel, peach or cinnamon ice cream.

RED VELVET COOKIE ICE CREAM SANDWICHES

Tom Thumb supermarket sells two varieties of red velvet cookies — iced and white chocolate chip — in its bakery department. Fill these with vanilla ice cream and rim with crushed peppermint candy. Or for a double dose of red velvet, fill with Ben & Jerry’s Red Velvet Cake ice cream. If you use the iced red velvet cookies, place the bottom cookie iced-side-up. Serve with lots of napkins — or a fork and plate.

PEANUT BUTTER AND JELLY ICE CREAM SANDWICHES

Spread one peanut butter cookie with a berry-flavored jam. Top with a berry-flavored or vanilla ice cream and another peanut butter cookie. (Or substitute chocolate fudge sauce for jam, and use cookie dough ice cream.) After pressing the second cookie on top, rim the edges in chopped chocolate, if desired.

GINGERSNAP AND GINGER ICE CREAM SANDWICHES

Spread packaged gingersnaps with vanilla ice cream. Roll the edges lightly in a mixture of equal parts coarsely chopped crystallized ginger and sugar, pulsed together in a food processor until finely chopped.

WHITE CHOCOLATE CHIP COOKIE SANDWICHES

You can buy white chocolate chip cookies at supermarket bakery departments, or buy packaged dough in the refrigerator case to bake at home. Fill the cookies with green tea or chocolate ice cream. If desired, rim the edges in chopped nuts.

S’MORES ICE CREAM SANDWICHES

For each sandwich, spread the underside of a honey or cinnamon graham cracker with marshmallow cream. Place on a heavy baking sheet and run under the broiler until marshmallow cream browns. Set aside. Spread the underside of the other halves of the graham crackers with chocolate fudge sauce. Place a scoop of vanilla or chocolate swirl ice cream on the marshmallow-topped graham crackers. Top with the other graham cracker, chocolate side down. Press down gently.

GRAHAMS, SALTED CARAMEL TOPPING AND VANILLA ICE CREAM SANDWICHES

Spread honey or chocolate graham crackers with salted caramel topping (Trader Joe’s makes a good one). Top with vanilla, chocolate swirl or mud pie ice cream and another graham cracker.

DOUGHNUTS AND COFFEE (OR TEA) ICE CREAM SANDWICHES

Split a glazed or cake doughnut horizontally and fill with coffee, espresso or green tea ice cream. Serve immediately.

RICE KRISPIES (OR FRUITY PEBBLES) TREATS ICE CREAM SANDWICHES

Make Rice Krispies Treats according to the classic recipe (or use Fruity Pebbles). Spread evenly to between 1/4 and 1/2 inch thickness on a baking sheet that has been coated in cooking spray, using wax paper to press it in place. Decorate with sprinkles or mini-M&Ms if desired. Refrigerate for 15 minutes. Cut into squares. Sandwich with strawberry ice cream, or your favorite flavor, with decorated side out only for the top half. Press down gently to adhere. Freeze for 30 minutes. Transfer to airtight container. Freeze for 2 hours and up to 1 week.

SCONE ICE CREAM SANDWICHES

Split scones crosswise. Fill with ice cream and, if desired, sliced strawberries. Use vanilla ice cream for fruit-studded scones, and any flavor ice cream for plain scones. Serve immediately.

WAFFLE ICE CREAM SANDWICHES

Toast or bake frozen or homemade waffles so that they have a firmer texture. If you use frozen waffles, you can choose from a wide variety of flavors, and even Belgian waffles. Fill plain waffles with chocolate, salted caramel or vanilla ice cream and sliced berries. For store-bought berry-flavored waffles, fill with vanilla or berry-flavored ice cream and sliced berries for chocolate waffles, use caramel, coffee, mint-chip, chocolate chip or vanilla ice cream for brown-sugar cinnamon waffles, use peach or vanilla ice cream. Serve immediately.

BRIOCHE ICE CREAM SANDWICHES

Split a brioche bun (sold at Whole Foods Market) almost all the way through and fill with pistachio or chocolate gelato. If desired, top the ice cream with halved cherries, sliced strawberries, chopped nuts or dessert toppings before pressing the top half of the bun over it.

CHIPS AHOY! BROWNIE FILLED COOKIE ICE CREAM SANDWICHES

Chips Ahoy! makes a cookie that’s filled with brownie. These soft cookies are perfect for making miniature ice cream sandwiches, and a good choice for brownie lovers. Fill with vanilla, chocolate mint or peppermint ice cream.

UBE ICE CREAM SANDWICHES

Ube ice cream is made from the root of a sweet purple yam tuber. It’s a popular flavor in Hawaii and the Philippines and among Asian-Americans. Find it at Asian supermarkets, often with other flavors, such as coconut (macapuno). Sandwich it with shortbread cookies or sugar cookies. If desired, rim it in toasted coconut.

STROOP-WAFELS ICE CREAM SANDWICHES

These Dutch caramel-filled wafers are sold at Central Market, Whole Foods Market and World Market. Use them to sandwich a scoop of speculoos (cookie butter) ice cream (Trader Joe’s, Haagen-Dazs and Ben & Jerry’s make this flavor ).


Ice cream sandwiches stack up for the Fourth

It’s our first Fourth of July without Blue Bell ice cream, and yes, we will manage. Although it’s hard seeing scoops of other brands in our ice cream bowls, all is forgotten when tucking into a homemade ice cream sandwich. That’s especially true if it’s an ice cream indulgence that breaks the mold.

We didn’t have to look far for inspiration. Stores, food trucks and restaurants have been turning the classic version on its head, cradling novel ice cream flavors in a wide variety of crisp or chewy bases, from cookies to breakfast treats.

At CBD Provisions, chef Ruben Torano gets creative with his rotating ice cream sandwich specials. Among his favorites is the peanut butter and jelly ice cream sandwich, made with chunky peanut butter cookies and a creamy, sorbet-sherbet hybrid made with Concord grape jelly. He’s been known to fill scones, spiral-shaped churros and sopaipillas with burnt honey or brown butter ice cream. Torano keeps a crowd pleaser on the menu: mint-chip ice cream, sandwiched by chocolate chip cookies.

Carnival Barker’s Ice Creams, at the Truck Yard near Lower Greenville and in Oak Cliff, slaps its artisanal ice cream between Pop-Tarts, Rice Krispies treats or Fruity Pebbles treats. Guess what? It works. Just don’t think about the incongruous mashup of additive-free, handmade ice cream and processed foods it’s summer, a time to indulge your inner child.

Glazed Donut Works in Deep Ellum pioneered the doughnut ice cream sandwich on its late-night menu. One of the most popular combos is the Saigon Cinnamon Sugar doughnut filled with vanilla bean-bourbon ice cream.

Emboldened by these ice cream sandwich trailblazers, we came up with killer combos for you to try at home. Some are as simple as cookies and ice cream. Others get embellished with dessert toppings and fruits, or rimmed in candies, nuts and other novelties.

If you’re having a party and don’t want to think — or work — too hard, follow the lead of Pokey O’s Cookies & Ice Cream shop: Let guests design their own sandwich, choosing from a buffet of cookies and ice creams. Pokey O’s puts the sandwich together for customers, but you can let guests go wild building their own. With smaller store-bought cookies in the mix, they can even make several combinations.

Oh, and don’t forget those cute Fourth of July napkins no one touched last year. They’ll see some action with these melty treats.

Tina Danze is a Dallas freelance writer.

Ice cream sandwich tips

Cookie sources: You can buy cookies from the supermarket most stores sell fresh cookies in the bakery department, in addition to the packaged cookies on the aisles. If you make your own cookies — from scratch, or using refrigerated dough — you can control the size and texture for softer cookies, bake them for a little less time. If you are buying packaged cookies and prefer a chewy texture, you are in luck many are labeled soft-baked or chewy on the front of the package.

Graham crackers: These are ideal bases for ice cream sandwiches and come in several flavors: honey, chocolate and cinnamon.

Working ahead: Most ice cream sandwiches made with cookies and graham crackers can be prepared ahead of time and wrapped in plastic wrap. If they are very hard after freezing (usually the case when frozen for several hours or overnight), let them sit at room temperature for 5 to 10 minutes before serving.

Not working ahead: Sandwiches made using doughnuts, waffles, brioche buns or Pop-Tarts are best if served immediately after preparing — or within 15 minutes, if you need to stash some in the freezer while you finish assembling your batch.

Ice cream fillings: scoop or cut to fit

For homey ice cream sandwiches using round cookies as a base, scoops of ice cream work well. Press down on the scooped mound with wax paper to slightly flatten it before topping with a second cookie.

For a crisp, manicured look, cut slices of ice cream to fit your base. If you are using rectangular or square cookies or graham crackers, buy a rectangular tub of ice cream. Using a very sharp knife, slice through the ice cream carton to make 3/4-inch slices. Use scissors to cut and release the carton ringing each slice. Cut sliced ice cream into squares or rectangles to fit your base. For big, round cookies, buy pint-size ice cream containers and cut horizontal slices.

The build-your-own ice cream sandwich bar

Here’s a way to dodge the dirty work and still look like a fabulous party host: Let your guests build their own ice cream sandwiches. Offer a variety of bases, fillings and trimmings.

Place pints or tubs of several flavors of ice cream in a small cooler with dry ice (it’s sold by the pound at Central Market leave it in its plastic bag so guests don’t touch the dry ice). Have a few ice cream scoops available, and a bowl of water for rinsing between dips into different flavors.

Offer a variety of bases: different kinds of cookies, graham crackers, Pop-Tarts and even waffles. If you want to include doughnuts, biscuits, scones or brioche buns in the mix, split them beforehand.

Put out bowls or squeeze bottles of gooey toppings like caramel sauce, chocolate sauce, syrups, marshmallow cream, Nutella, cookie butter and jams, jellies or preserves.

Set out saucers of crunchy toppings for rimming the edges or sprinkling over the ice cream. Choose a few of the following: toffee bits, jimmies or sprinkles, mini chocolate chips, chopped nuts, toasted coconut, corn flakes, granola and crushed candies.

Mini ice cream sandwiches

Use packaged store-bought cookies to create mini ice cream sandwiches. The smaller size has several advantages: It provides portion control the sandwiches are easier to eat before they melt and people can try different combinations. Gingersnaps, chocolate chip cookies and Pepperidge Farm Chessmen or Milano Slices are good choices. Using a small ice cream scoop or a small cookie scoop is easier when portioning ice cream for smaller cookies.

CHOCOLATE CHIP COOKIE ICE CREAM SANDWICHES

Heat the oven to 350 F. Set the cookie dough in a 9x13-inch baking pan. Place a sheet of plastic wrap on top and evenly press or roll the cookie dough to fill the baking pan. Remove the plastic wrap and bake the cookie for 14 minutes, until lightly browned. Let the cookie cool completely in the baking pan.

Invert the cookie onto a work surface. Line the pan with parchment paper and slide the cookie back into the baking pan, bottom side up. Trim the edges if necessary. Scoop the vanilla ice cream over the cookie in large dollops. Place a sheet of plastic wrap on top and press or roll the ice cream into an even layer. Freeze for 1 hour, until the ice cream is just firm.

Remove the plastic wrap. Drizzle the warm chocolate sauce all over the ice cream. Cover again with plastic wrap and freeze for 1 hour longer, until firm.

Invert the baking pan onto a cutting board and tap gently to release the cookie bar. Flip the cookie bar over so it is ice cream side up. Using a sharp, heavy knife, cut the bar in half crosswise, forming two 9x61/2-inch rectangles. Sandwich the cookie bar rectangles together and press hard to seal. Wrap in plastic and freeze for at least 1 hour, until firm.

In a bowl, combine the almonds and toffee pieces. Using a sharp, heavy knife, cut the ice cream cookie into 16 bars. Press one side of each bar into the almond and toffee mixture. Return the bars to the freezer or serve right away. The ice cream bars can be stacked and frozen in an airtight container for up to 2 weeks.

PALMIERS WITH BERRY ICE CREAM SANDWICHES

Use packaged mini palmiers (sold at many supermarket bakery departments) to sandwich strawberry or raspberry ice cream. Put freeze-dried raspberries or strawberries (sold at Trader Joe’s and Whole Foods Market) in a zip-top bag, seal and crush the berries use to rim the edges of the sandwiches.

SNICKERDOODLE ICE CREAM SANDWICHES

Fill packaged snickerdoodles with salted caramel, peach or cinnamon ice cream.

RED VELVET COOKIE ICE CREAM SANDWICHES

Tom Thumb supermarket sells two varieties of red velvet cookies — iced and white chocolate chip — in its bakery department. Fill these with vanilla ice cream and rim with crushed peppermint candy. Or for a double dose of red velvet, fill with Ben & Jerry’s Red Velvet Cake ice cream. If you use the iced red velvet cookies, place the bottom cookie iced-side-up. Serve with lots of napkins — or a fork and plate.

PEANUT BUTTER AND JELLY ICE CREAM SANDWICHES

Spread one peanut butter cookie with a berry-flavored jam. Top with a berry-flavored or vanilla ice cream and another peanut butter cookie. (Or substitute chocolate fudge sauce for jam, and use cookie dough ice cream.) After pressing the second cookie on top, rim the edges in chopped chocolate, if desired.

GINGERSNAP AND GINGER ICE CREAM SANDWICHES

Spread packaged gingersnaps with vanilla ice cream. Roll the edges lightly in a mixture of equal parts coarsely chopped crystallized ginger and sugar, pulsed together in a food processor until finely chopped.

WHITE CHOCOLATE CHIP COOKIE SANDWICHES

You can buy white chocolate chip cookies at supermarket bakery departments, or buy packaged dough in the refrigerator case to bake at home. Fill the cookies with green tea or chocolate ice cream. If desired, rim the edges in chopped nuts.

S’MORES ICE CREAM SANDWICHES

For each sandwich, spread the underside of a honey or cinnamon graham cracker with marshmallow cream. Place on a heavy baking sheet and run under the broiler until marshmallow cream browns. Set aside. Spread the underside of the other halves of the graham crackers with chocolate fudge sauce. Place a scoop of vanilla or chocolate swirl ice cream on the marshmallow-topped graham crackers. Top with the other graham cracker, chocolate side down. Press down gently.

GRAHAMS, SALTED CARAMEL TOPPING AND VANILLA ICE CREAM SANDWICHES

Spread honey or chocolate graham crackers with salted caramel topping (Trader Joe’s makes a good one). Top with vanilla, chocolate swirl or mud pie ice cream and another graham cracker.

DOUGHNUTS AND COFFEE (OR TEA) ICE CREAM SANDWICHES

Split a glazed or cake doughnut horizontally and fill with coffee, espresso or green tea ice cream. Serve immediately.

RICE KRISPIES (OR FRUITY PEBBLES) TREATS ICE CREAM SANDWICHES

Make Rice Krispies Treats according to the classic recipe (or use Fruity Pebbles). Spread evenly to between 1/4 and 1/2 inch thickness on a baking sheet that has been coated in cooking spray, using wax paper to press it in place. Decorate with sprinkles or mini-M&Ms if desired. Refrigerate for 15 minutes. Cut into squares. Sandwich with strawberry ice cream, or your favorite flavor, with decorated side out only for the top half. Press down gently to adhere. Freeze for 30 minutes. Transfer to airtight container. Freeze for 2 hours and up to 1 week.

SCONE ICE CREAM SANDWICHES

Split scones crosswise. Fill with ice cream and, if desired, sliced strawberries. Use vanilla ice cream for fruit-studded scones, and any flavor ice cream for plain scones. Serve immediately.

WAFFLE ICE CREAM SANDWICHES

Toast or bake frozen or homemade waffles so that they have a firmer texture. If you use frozen waffles, you can choose from a wide variety of flavors, and even Belgian waffles. Fill plain waffles with chocolate, salted caramel or vanilla ice cream and sliced berries. For store-bought berry-flavored waffles, fill with vanilla or berry-flavored ice cream and sliced berries for chocolate waffles, use caramel, coffee, mint-chip, chocolate chip or vanilla ice cream for brown-sugar cinnamon waffles, use peach or vanilla ice cream. Serve immediately.

BRIOCHE ICE CREAM SANDWICHES

Split a brioche bun (sold at Whole Foods Market) almost all the way through and fill with pistachio or chocolate gelato. If desired, top the ice cream with halved cherries, sliced strawberries, chopped nuts or dessert toppings before pressing the top half of the bun over it.

CHIPS AHOY! BROWNIE FILLED COOKIE ICE CREAM SANDWICHES

Chips Ahoy! makes a cookie that’s filled with brownie. These soft cookies are perfect for making miniature ice cream sandwiches, and a good choice for brownie lovers. Fill with vanilla, chocolate mint or peppermint ice cream.

UBE ICE CREAM SANDWICHES

Ube ice cream is made from the root of a sweet purple yam tuber. It’s a popular flavor in Hawaii and the Philippines and among Asian-Americans. Find it at Asian supermarkets, often with other flavors, such as coconut (macapuno). Sandwich it with shortbread cookies or sugar cookies. If desired, rim it in toasted coconut.

STROOP-WAFELS ICE CREAM SANDWICHES

These Dutch caramel-filled wafers are sold at Central Market, Whole Foods Market and World Market. Use them to sandwich a scoop of speculoos (cookie butter) ice cream (Trader Joe’s, Haagen-Dazs and Ben & Jerry’s make this flavor ).


Watch the video: How to make waffles and waffle ice cream sandwich


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