Saltine Ice Cream Sandwiches Food
SALTINE ICE CREAM SANDWICHES
Steps:
- Preheat the oven according to the brownie mix instructions. Line the bottom of a straight-sided 9-inch square baking pan with parchment paper that overhangs 2 sides.
- Line the bottom of the pan with 16 saltines. Combine the brownie mix, eggs, oil and 1/4 cup water in a large bowl and mix well. Pour over the crackers. Bake according to the package directions, or about 35 minutes. Let cool completely.
- Soften the ice cream to spreading consistency and pour over the brownie layer; spread evenly. Place 16 crackers on top of the ice cream and freeze at least 4 hours or up to overnight. Remove from the pan using the parchment overhang and cut into 16 pieces with a chef's knife, placing the knife between the saltine crackers.
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- Line a quarter-sheet pan or similarly sized dish with plastic wrap. Allow the ice cream to soften until spreadable.
- Working quickly, scoop the ice cream out onto the lined pan, and spread it in a 1/2 inch thick layer using an offset spatula, squaring off the edges as much as possible. Tightly cover the pan with plastic wrap, and freeze until firm.
- Open the sleeve of Saltines, and pull out 28 whole, unbroken crackers. Line an airtight container large enough to accommodate about 14 ice cream sandwiches with parchment paper, cutting a second piece of parchment to the same size.
- Using the plastic wrap as a sling, transport the ice cream to a cutting board set in a rimmed sheet pan that's large enough to accommodate it. Discard the plastic wrap. Using a Saltine as a template, cut the ice cream into a grid of Saltine-sized squares. Save ice cream scraps for another use. Put the ice cream back in the freezer to firm it up.
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- The one with a doughnut. At Good Behaviour, a nifty machine seals ice cream inside a fluffy glazed doughnut. We’re unsure of the sorcery at work here, but somehow, the exterior ends up piping hot without melting the frozen innards, making for a super satisfying hot-cold contrast.
- The one with Italian brioche. Lorenzo Loseto, head chef of George Restaurant, went to an actual gelato university in northern Italy. The result is Alberobello Gelato, a brand under the George umbrella that specializes in inventive small-batch gelato with flavours like banana marsala, almond nougat and white chocolate chip olive oil raspberry crumble.
- The one with cake. The genius of this ice cream sandwich is Creamery X’s choice of bread, so to speak—with plush cake, there’s no danger of encountering an overly hard cookie that squishes the ice cream out with each bite.
- The one with saltines. San Skyflakes saltine crackers are a nostalgic staple in the Philippines. For those who like a salty edge with their sweets, the sandwich at Wong’s Ice Cream—known for creative Asian-inspired selections like sriracha buttered popcorn and roasted almond Pocky crunch—is the ticket to salty-sweet flavourtown.
- The one with two butter tarts. For pure Canadiana in the form of an ice cream sandwich, you won’t do better than this wildly indulgent dessert. Gerrard St. Bakery is known for its butter tarts, which are made with Kinsip maple syrup, aged in whiskey barrels, for extra depth.
- The plant-based one. Honey’s uses yummy ingredients like cashews, coconut cream and cocoa butter to make rich, full-flavoured ice cream without dairy. You won’t miss it—especially when it’s sandwiched between layers of tender, chewy cookies that thoughtfully complement the filling.
- The ones that come gift-wrapped. A pandemic-born business that’s amassed a cult following, the only thing Ernie’s Icebox makes is ice cream sandwiches.
- The one with caramel sauce. In this lavish creation from Nadege, a smooth ripple of caramel runs through chocolate and vanilla ice cream for a sweet, texturally delightful surprise.
- The one that glitters. Actual glitter (yes, it’s safe to eat) is an ingredient in Ruby Red Slippers, this charmingly named flavour from Knockout Ice Cream.
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