What We’re Loving: Cuisipro’s Ice Cream Sandwich Maker

What We’re Loving: Cuisipro’s Ice Cream Sandwich Maker

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Just in time for Valentine’s Day, make a heart-shaped treat for a dinner date dessert

Whoever says that ice cream is merely a summertime escape from the hot weather is seriously mistaken. While cuddled under blankets and watching a movie, you can usually find yours truly with a pint of ice cream in hand — I’m pretty sure I’m not alone in this.

For something a bit fancier than a pint straight out of the freezer, Cuisipro’s ice cream sandwich maker is ideal for not only making the task of building an ice cream sandwich easier, but more fun, especially with its trio of shapes — a heart, a circle, and a star. Just in time for Valentine’s Day, the gadget will make for a sweet ending to a great homemade dinner.

As for how to use it, just scoop and push — it's so simple you can put the kids in charge of dessert.

Tested: Sweet Spot Ice Cream Sandwich Maker

Over-the-top ice cream sandwiches may be having a moment this summer, but when it comes to sweet nostalgia, nothing beats those classic paper-wrapped chocolate-cookie-and-vanilla-ice-cream sandwiches that Good Humor does oh so very well.

Engineering-wise, the Good Humor sandwich is far from flawless — a bite or two of paper wrapper is inevitable. That wrapper is no match for ice cream melting a little too quickly in the heat. Nevertheless, there’s something about the simplicity of those soft, perforated chocolate cookies and airy vanilla ice cream that’s strangely perfect.

The Sweet Spot Ice Cream Sandwich Maker (retail price: $19.99) is banking on the nostalgia factor with this absolutely adorable and easy-to-use four-piece kit. Shaped like an oversize ice cream sandwich, the kit comes complete with two chocolate-hued silicon molds for baking the brownie cookies, a hard plastic spatula for ice cream scooping and a divider for molding perfectly geometric summertime snacks.

The process begins by making the easy chocolate batter provided in the instruction manual. It comes together in a matter of minutes and isn’t really all that different from most brownie recipes out there. Once all of the lumps have been whipped out of the batter (a stand mixer is your friend here), one-tablespoon scoops are placed into the silicon molds. Layering the batter evenly and getting it to reach all four corners of the molds can be either painstaking or fulfilling, depending on how you feel about tasks like spackling.

After a quick 10 minutes in the oven, the cookies emerge perfectly cooked and pleasingly pliable before they go into the fridge for a 20-minute chill session. Filling the ice cream sandwiches is a breeze using the combination of the rectangular mold and ice cream spatula. No pre-softening needed before filling up the four sandwich molds and popping the top layer of cookies on top.

Although it is possible to leave the sandwiches in the fridge overnight for optimal freezing, you’re more than welcome to take them out after an hour and either wrap in wax paper for old times’ sake or eat them straight out of the mold.

Creating photo-ready ice cream sandwiches is a big plus for Sweet Spot, but the real magic here is in the cookie recipe and mold. It mimics the cookies of those childhood favorites while allowing the ice cream sandwich-crafter to layer them with something a little more thrilling than Brand X vanilla. Go for something good here with high butterfat, locally sourced milk, sophisticated flavors, et cetera, and you’ll have a lovely blend of old-school meets modern summer sweets.

What do I need to make homemade ice cream?

  • 4-Quart Electric Ice Cream Maker– or whatever model you have.
  • Rock Salt – This is the exact thing I use.
  • Ice (or snow!) – We go through 15 pounds of ice or so.
  • Ice Cream Ingredients – usually dairy, eggs, vanilla, sugar, and other optional items, such as fruit, candy, chocolate, peanut butter, etc. (depending on the kind you choose to make).

How to Make Ice Cream Cookie Sandwiches

I have a healthy, or shall we say, not so healthy obsession with chocolate chip cookies. And since it&rsquos so blazin&rsquo hot here in Florida, and most likely where you live too, how about we make some chocolate chip cookie ice cream sandwiches?

These are super simple. You just need some supplies and a little patience while some things go back in the freezer a couple of times.

Trust me, it&rsquos worth the wait! For this semi-recipe, I use my favorite recipe, this DoubleTree cookie recipe that I have made over and over again. In fact, I make it so often that I almost always have cookie dough in the freezer, ready to bake when the craving hits! Then, for the ice cream sandwiches, I use store bought vanilla ice cream. You can certainly use chocolate ice cream or any other flavor that&rsquos your favorite!

First, line a quarter sheet baking sheet or pan with wax paper. (Actually, you&rsquoll need two of these. Set the second one aside for later.)

Add the vanilla ice cream and just smooth it out with a spoon.

It&rsquoll look just like this! Freeze this pan for at least 1 1/2 hours. You can make your life easier and freeze it overnight, too.

Bake your favorite chocolate chip cookies. These are mine. You can also use Ree&rsquos chocolate chunk cookies, these cookie dough stuffed chocolate chip cookies, or Bridget&rsquos six degrees of separation chocolate chip cookies. Now, you have a nice list to choose from!

I used a medium-sized (about 1 1/2 tablespoons) cookie scoop to scoop the dough for the cookies before baking them. After the cookies have baked and cooled, pair together the ones that are generally about the same size. This makes it easier when you&rsquore ready to make the sandwiches.

I have a set of biscuit cutters (you can use cookie cutters, too) that are perfect for this job. Set the cutter on top of a few of the cookies until you find one that matches the size of majority of the cookies.

To ensure a clean cut, rinse the cutter with cold water. Cut out the ice cream for one ice cream sandwich.

Put your free hand underneath the wax paper and push up from the bottom.

Now you have the ice cream cut out and sitting inside the biscuit cutter.

Put the cutter on the bottom of one of the cookies.

Using a spoon, push the ice cream out of the cutter.

Since I&rsquom a perfectionist, I smooth out the ice cream a little.

Stack the other cookie on top of the ice cream. Now you have an ice cream cookie sandwich! Remember that other baking pan that you prepped? Put this ice cream sandwich on that pan, and put it in the freezer so the ice cream will not start to melt.

Repeat this process until you have run out of cookies or ice cream. And you can, of course, put any leftover ice cream back into the ice cream container and return it to the freezer. Don&rsquot let that ice cream go to waste!

Related Video

Good flavor, terrible consistency. This is a frozen custard. Not an ice cream. It is heavy and thick and not at all light and refreshing as one would expect with honey and lavender. Much too rich.

I love this recipe and used 3 egg yolks for the custard like other users. I do agree with the idea that wild blossom honey is too sweet for this. Will try a more mild honey next time. I was able to achieve a beautiful lavender color by using some red and blue food coloring that didnt affect the taste at all. (Tested the before and after). This recipe is a keeper.

My teen daughter had lavendar ice cream from a food truck and loved it. I found this recipe and made it at home. It is perfect! I made it with 3 egg yolks not 2 eggs. I had never heard of making a custard with whole eggs. It is very creamy and flavorful. Will definetly be in my regular rotation.

I just made this for a second time. This time for a lobster dinner for 8 guests. I doubled the recipe and increased the lavender by about a third. (My first attempt seemed a little lacking on the lavender taste. I purchased the finest large strainer I could find. On each of the tw0 strains, I used a rubber spatula to remove all the milk and flavor from the lavender and later to force all the thickened egg through the strainer. It was perfect! Guests asked for seconds. Two of the guests were well known American chefs.

This is my second review of this recipe. I initially reviewed it after trying the recipe once. I obviously liked it, I made it again. But ultimately lavender is not my favorite ice cream flavor. This honey ice cream base however makes an excellent vehicle for all sorts of other flavors. And for those trying to make ice cream without using refined sugar, this recipe is perfect. I've paired this base with easily a dozen different fruit/flavoring combos, and haven't had a failure yet. The blackberry/ginger was probably my favorite. The main thing to keep in mind though is that because this is so lightly flavored, the type of honey is everything. Taste a spoonful of your honey - if you don't like it off the spoon, you're probably not going to like it as an ice cream. Personally, I find orange blossom and most wildflower honeys to be too insipidly sweet, so I don't use them. I prefer darker honeys - blackberry, pomegranate or mesquite being my go-tos. That way I can get the flavor without it being overpoweringly sweet. This recipe is definitely a keeper, whether I ever make it with lavender again or not.

WONDERFUL! Broke out my old Donvier ice cream maker to do this. I followed the recipe to the letter except I used fresh lavender which meant I had to cut the amount of lavender to about half a teaspoon. I used local Colorado Ambrosia honey which added a nice extra flora tone to it. Doing my second batch now. Great recipe. Highly recommend.

Followed this recipe exactly and it is INCREDIBLY DELICIOUS and not shy whatsoever. The flavor, sweetness, and richness are pretty intense so for my taste I will dial it back a bit and adjust for the next time I make it.

This ice cream was a huge hit at a recent dinner party. I made it as written except I decreased the honey to 1/2 cup because I wanted to use Tupelo Honey and it is not mild. I am making it again today using Earl Grey Lavender tea bags. Should be interesting!

Perfect ice cream recipe, especially for anyone who likes unusual flavors. I made with 2 cups cream and 1 of whole milk, 1/2 cup honey and two tbsp lavender, steeped about an hour. Gorgeous flavor and silky consistency.

FABULOUS! I didn't have lavender so I used 1 & 1/2 tsp. of lavender extract. Other than that I followed the recipe exactly. This stuff is amazing.

I made this ice cream for a Memorial Day gathering and it was a huge success. I followed the advice of other reviewers and used one and a half cups of heavy cream and one and a half cups of half and half. I also used half of the amount of honey and added vanilla. I ended up making two quarts and we're still enjoying it!

I decided that if I were going to take the time to make quality, home-made ice cream, I was going to focus on unusual flavors. For the ingredient cost and time of preparation, I can buy perfectly good standard flavors in the grocery store from a variety of "premium" vendors. So, I have successfully made flavors such at Thai basil, roasted fennel, beet and goat cheese, olive oil and vanilla, ginger sage, and now lavender honey. The recipe, as listed, comes out great. Like all home-made ice creams, the preparer has to follow the directions to have a successful product. Do be sure your bowl and dasher are solidly frozen. I keep mine in the freezer all the time now so that I don't have to sit around when I want to make some ice cream. Do let the flavoring base cool for at least an hour for maximum flavor. Do temper the eggs as directed or the custard will not set. Do cool completely as directed before chilling or the custard will break or separate. Do be sure to make the base custard the day before and leave it in the fridge overnight. When followed, the recipe will deliver an ingredient that is ready for freezing. And when your delicious product is done, do freeze overnight to allow the ice cream to bloom and you will LOVE the results. Otherwise, simply don't bother. Next time I make this recipe, I will alter the following: I would use 2 c of half & half and one cup of milk for a little less rich product. It was delicious as is, but I would vote for something a little lighter. I might a few drops of St. Germain Elderflower liquer in the last few minutes of processing. The Elderflower would pair nicely with the lavender and leave your guests wondering what that wonderful "little extra" was in the ice cream. I serve lavender honey ice cream as quenelles with either stewed fruit, a cheese course accompaniment, or over savory biscuits - like a strawberry shortcake. Delicious!

The texture of this ice cream is excellent. I did let the custard chill overnight. But I used a local honey which was overpowering. Next time, I will use a much milder honey. The lavender had a light flavor. I let it steep a full half hour. To cut the honey sweetness, I served it with fresh blueberries and grated some lemon zest over it. It helped to tone down the honey.

Perfection! After reading the reviews here I reduced the honey to 1/2 C. And I steeped for 20 min, rather than the full 30. Otherwise I followed the directions as written. This was sooo good.

Love the texture of this ice cream - recommend using honey with a mild taste - otherwise, it can be very strong with the more delicate lavender flavor.

This is amazing! My family LOVES it. I use more lavender than they call for - and also don't strain it out too much. It's nice to have some lavender flecks in the ice cream. Its a GO-TO dessert.

I had to sub whole milk for the half and half b/c that's what I had and it came out fine. I also tasted the mixture after the steeping and it was too strong of honey, so I added another cup of whole milk, a tablespoon of lavender and put it back on to steep again. Chilled overnight and it was great. If your mixture is curdling, it most likely is one of these problems: 1) the hot cream is added to quickly to the eggs and cooking the eggs into curds 2) not enough hot cream is added to the mixture to bring the egg temperature up enough so it cooks when added to the pot or 3) the heat is too high after the egg mixture is added to the pot. If I try again, next time I'll: 1) use 1/3 c. honey first and taste it after steeping to see if it needs more 2) use a milder culinary lavender 3) use 3-4 T. and try steeping for 5 mins. (I saw this in a Martha Stewart version).

In my experience this recipe works best if you let the custard chill overnight before putting it in your ice cream maker, rather than for a few hours. The flavor is great whether you use 1/2 cup or 2/3 cup. Try pairing it with poached peaches - you won't be disappointed!

Delicious and very easy to make. I used fresh organic lavender. The honey flavor was strong so I might reduce the honey a bit. I used 1.5 c 2% milk and 1.5 c half-and-half. The ice cream was very creamy and did not get hard in the freezer. Great recipe.

I used 2 cups half and half and 1 cup light cream and added crushed fresh blueberries to the recipe (about 1 cup) - it turned the ice cream a beautiful lavender color and my husband said this is the best ice cream he's ever had!

I have made this many times and it always a great hit. Guests remember it fondly. I use lavender from my yard and honey from the beekeeper around the corner. The high quality ingredients make all the difference. I gave my copy of the recipe away so I am back on the site gearing up for another batch.

Not very good. I followed other reviewers' recommendations - 1.5 c. half and half/ 1.5 c. cream/ 1+ TB lavendar/ .5 cup honey. Steeped for 20 minutes. The lavendar wasn't overwhelming but the flavor just wasn't that good. And, the ice cream was too rich (something that I've never said before). Too many other great ice creams out there to make this one again. As a note, if you do make it, mine started to almost curdle on the reheat before it got to 170. I took it off the heat then. After it cooled all night, I used a handblender to smooth it out. The texture ended up pretty nice.

Amazing! I took the advice of the other reviewers and made the following changes to the recipe: 1.5 cups each of half and half and cream, 1.5 TB lavender steeped for 15 minutes, and 1/3 cup of wildflower honey. I put it in the fridge overnight and churned it for 25 minutes before freezing for six hours. DELICIOUS!

This is amazing and a real hit with a homey almond bundt cake. The flavor is so subtle and refreshing. I recommend following the recipe exactly as written and would not leave the lavender flowers in the ice cream for texture. Tastes too much like grass if you do that.

Made this for my sweetie for Valentine's Day. We both thought that the honey might be overbearing but the taste was perfectly mild and gave it a smoothness. Served with strawberries - it was an end to an excellent meal!

How to Make Ice Cream Cones From Scratch

At Serious Eats, we try to develop our recipes with essential kitchen gear in mind, workhorse pieces you'll reach for again and again for a variety of techniques: the best food processor for grinding up freeze-dried fruit, developing gluten in homemade bagels, and quickly shredding vegetables the best griddle for pancakes, blini, bacon, and eggs the best enameled Dutch oven for jambalaya, pulled pork, or even applesauce.

But we're not above a good single-use tool, should they earn their keep. To our list of 28 unitaskers that belong in your kitchen, I'd like to nominate one more—a waffle cone–maker.

Well, maybe it doesn't belong in your kitchen, but it certainly belongs in mine. I mean, I'm a baker so obsessed with iconic American desserts that I make my own rainbow sprinkles, so of course I want homemade ice cream cones in my life.

If you've ever walked into a small town ice cream parlor, you know the smell—this sweet and nutty fragrance that has nothing to do with ice cream, and everything to do with those crisp and crunchy cones hand-rolled in the back. Waffle cones have been an American tradition for more than 100 years, so there's no arguing their place in the pantheon of ice cream classics.

Home bakers and pastry chefs have long improvised homemade ice cream cones from various delicate cookie batters, particularly tuilles, but there's no comparing those smooth and fragile wafers to the crisp but sturdy construction of a genuine ice cream cone embossed with that classic waffle pattern on either side.

For me, a waffle cone–maker is an investment that brings tremendous personal satisfaction and one that will more than pay itself off in a lifetime of freshly made ice cream cones, waffle bowls, and other treats—it's the gateway gear needed to make truly homemade Drumsticks and Chocotacos from scratch, not to mention waffle-adjacent desserts like homemade Kit Kats, Sugar Wafers, and stroopwaffles. Owning a waffle cone–maker will also open the door to no-fry cannoli shells and corn-chips as well (I'm sensing DIY Doritos in my near future).

It's a very specific recipe niche to be sure, but for experienced bakers it's also the final frontier. So on a site called Serious Eats, I'm not afraid to express my love for a well-crafted tool of the trade, especially when it does a job that can't be accomplished by any other means. If bringing that magic into your own kitchen appeals to you as much as it does to me, a commercial waffle cone–maker is a more-than-worthy piece of gear that delivers a potent blend of nostalgia and DIY mastery whenever it's in use.

The machine can take up some space in the kitchen to be sure, but save the box and you can shove it in some closet or corner of the garage during the off-season (if there is such a thing in your world I'm kind of living a 24/7 ice cream fantasy right now).

Commercial machines come with heavy plates that hold remarkably even heat, and a temperature control dial for adjusting that heat precisely, down to the specific degree. Those heavy plates also ensure the waffle cone batter is pressed into an even layer, for cones that are thin and crisp, with no thick and doughy patches in sight.

When I first began recipe testing, I'd hoped to do a waffle cone–maker review, but after purchasing more than a dozen machines it became clear that consumer-oriented models are nothing but junk—novelties designed to appeal to our inner child, not our inner chef. The majority of the machines didn't feature any sort of temperature control at all, only an on/off switch, with plates so thin the heating coils leave a visible pattern on the cones, with wildly uneven color and crispness. Some brands make no effort to hide the limitations of their product, with box art that puts sad, ghostly white cones on full display (complete with burned edges, in some cases).

The only budget model we loved, the Chef's Choice 838, was sadly discontinued prior to publication, but after I had already developed the recipe and we'd photographed the process. This article was even delayed while we searched for an acceptable affordable alternative, but alas none could be found.

If you happen to spot one at a yard sale or on ebay, the Chef's Choice 838 is a terrific buy, and here's hoping it's put back into production one day soon. That said, it doesn't cook as evenly or as well as a commercial iron, the temperature control isn't nearly as precise, and the plates aren't as heavy, producing cones that aren't as as delicate or crisp as the ones that come out of the pro models. For all of these reasons, the Chef's Choice 838 takes a distant second place to my favorite machine, the Happybuy, which you can see in action here.

While you can make waffle cones in any number of ways, I've based this particular recipe off Keebler sugar cones, my favorite as a kid (and even now, when it comes to store-bought). They have a distinctive flavor of their own, deep and nutty and surprisingly complex. Peep the ingredients list, and you'll find the usual suspects, flour, oil, and salt, as well as a surprising mix of sugar, honey, and molasses.

Taking a page from this commercial classic, my recipe relies on these same ingredients as well (with molasses in the form of brown sugar). Not only do these three sugars promote a wonderful depth of flavor, but the honey and molasses help keep the wafers pliable and soft while warm, for easy shaping that won't interfering with crispness as they cool.

As with my go-to one-bowl buttermilk waffles, this recipe also makes use of un-whipped egg whites, as it's a common leftover in ice cream making that promotes a surprisingly crisp and light texture in waffles.

To further amp up the flavor in the cones, I also use roasted hazelnut oil, an ingredient I keep on hand for homemade Nutella, as well as savory applications like salad dressing, roasted vegetables, and fancy aioli (it's also great for garnishing dishes like Daniel's creamy roasted butternut squash soup).

If you don't have any on hand, roasted walnut, pecan, or pistachio oil will work equally well, as will (surprise!) sesame oil. With sesame oil, the batter will have an alarmingly savory odor, especially as it cooks, but its flavor will mellow to a generic nuttiness in the finished cone (especially after the aroma in the kitchen has dissipated eating a cone while smelling a strong odor of sesame can somewhat taint one's perception).

Otherwise, any neutral cooking oil will work well from a technical stand point, although they won't contribute anything to the flavor of the cone.

There's also a splash of water (to thin the batter and facilitate gluten development) and rum (to amplify the aromas in the cone), but the latter can be replaced with bourbon, vanilla, or more water if booze isn't an option.

In a recipe like this, the machine does all the work, making the technique almost comically simple: Whisk everything but the flour together in a bowl, then whisk in the flour. That's it. Really.

That said, I can't overstate the importance of thorough whisking, first to homogenize the sugars and leavening, then to incorporate the flour (here I recommend bread flour, as it makes the most sturdy cone).

It can take at least a minute of steady whisking at each stage to ensure perfect homogenization, which is a lot longer than most bakers would naturally devote to the process, and certainly longer than newbies would guess. But rushing either of these steps will lead to an unevenly mixed batter, which can produce a wafer with a splotchy and uneven color, as well as a patchy texture, lacy and porous in some places while thick in others.

Under-mixing is a very common problem for homemade ice cream cone batter, and one that bakers often attribute to the waffle cone–maker itself. While cheaply constructed machines do heat unevenly and result in uneven browning, unevenly mixed streaks of sugar and baking soda can wreak havoc as well, producing ring-like areas of discoloration (this relates to how an unevenly mixed patch of batter will spread while being poured onto the machine, displaced in a fairly symmetrical way as new batter is poured into the center).

So whisk well, and more than you think is needed, then scrape and fold the batter with a flexible spatula at the end (an important finishing step for any batter).

The exact size of the wafer (and resulting cone or bowl) is highly customizable, but I like using about two tablespoons of batter per cone. A cookie scoop makes portioning the batter fast, easy, and consistent, ensuring each wafer will cook at a similar rate, so there's less guesswork from cone to cone.

The idea is to cook the batter long enough that its water content is driven out slowly, ensuring a crispy wafer and even browning. Cooking too low and slow can prevent the wafer from caramelizing and fully crisping as it cools. Meanwhile, cooking too hot and too fast will give the wafers a brittle, impossible-to-shape texture as well as burned or bitter flavors.

It can take a few tries to dial in the ideal time and temperature setting for wafers, as machines can vary as much as personal preference, so give yourself time to learn the ropes, and find the time and setting that work best to produce a pliable yet well-caramelized wafer. On the commercial machine I use at home, I've found 85 seconds at 300°F (150°C) to be ideal.

With practice, however, you'll find the right time and temperature for your waffle maker, so that each wafer is well caramelized, easy to roll, and crisp when cool.

Shaping the waffle cone is another step that requires a bit of practice, since there's only a short window of opportunity to shape the hot wafers before they cool. I found that it's helpful to place the tip of the waffle cone form (which should come with any machine) at least a quarter of an inch away from the edge of the wafer, rather than on the very edge.

This allows the wafer to curl more tightly at the tip, closing off the cone. It's also important to keep the wafer wrapped tight around the form, so be sure to keep it tucked tightly as you roll. After forming the cone, hold it in place, seam-side-down, until cool enough that it won't uncurl when you releases the form.

When the waffle cone form is placed right on the edge of the wafer, or when it's rolled loosely around the cone, the final shape will be that of a bullhorn, a cone with an opening at one end.

It's a difficult process to explain in words and images alone, but seeing it done can help.

Use It In Place of Crème Anglaise

Crème anglaise is a basic French custard sauce made from heavy cream, eggs, vanilla, and sugar—exactly what ice cream’s custard base is comprised of! So while it might sound alarming to let a pint of vanilla bean ice cream melt into a thick liquid and then pour it over baked goods, it’s really not so different, aside from being infinitely easier than making your own from scratch. This cheater’s/genius’s version of crème anglaise is endorsed by chefs too, including John Gorham of Toro Bravo and Tasty n Sons in Portland, Ore. (you can find proof in the “Hello! My Name Is Tasty” cookbook).

One Step Vanilla Sauce

This can hardly be called a recipe, and yet, here’s another recommendation for speedy vanilla cream sauce. Pour it over bread pudding, pound cakes, fruit crisps, and more. Just be sure to choose a high quality brand without a lot of artificial additives. Get the One Step Vanilla Sauce recipe.

Ice Cream Sandwiches: Klondike, Nestlé, Good Humor | Taste Test

Ice cream sandwiches are one of those simple treats that can far surpass the sum of their parts. In this case, those parts are 1) vanilla ice cream and 2) chocolate-flavored wafer cookies. Together, these two simple items should create a perfect balance of cookie and ice cream.

Let's start with the cookies. The ideal cookies are firm but pliant. Out of the freezer, their undercarriage will soften ever-so-slightly, allowing the mixing of layers and infusing the very top millimeter of ice cream with the taste of the cookie. This also helps keep the sandwich as a unified whole. You want each bite to squish the components together under your teeth, not have the cookie layer easily peel off and separate. And of course they should taste of chocolate, like a cakey cousin of Oreos.

And the ice cream? That should be creamy and soft, certainly not icy or difficult to bite through. In fact I'd argue that the ice cream middles of grocery store ice cream sandwiches should have a whipped, airy quality which, after too long out of the fridge, will soften almost to the texture of soft-serve. The ice cream sandwich has a short half life, but that race to eat it at its prime is a necessary part of the experience.

Taste-wise, the ice cream should be identifiably vanilla. Its strength of flavor must be in harmony with the cookie, with each component easily tasted in one bite.

The stalwart in the ice cream sandwich category is of course the Good Humor Bar, though in my experience, Nestlé has become just as easy to acquire. Klondike, which is known for its eponymous Klondike Bar, also makes an ice cream sandwich. Are they all close copies of each other or are there more nuances to be found? I investigated.

Klondike Bar

I was immediately skeptical of this ice cream sandwich because of its shape. Like a Klondike Bar, it's perfectly square, when we all know that an ice cream sandwich should be rectangular.

So though that didn't affect the taste, there were other ways that sandwich missed the mark. The biggest issue was that the ice cream, even when tried on its own, had no flavor. The cookies dominated every bite with their not-quite-chocolate flavor, which included a discernible saltiness as well as a flavor that tasted strangely like graham.

By the time the other bars were melting into piles of goo, this one was still extra firm. Easier to eat, sure, but losing some of the magic. It also meant that the ice cream was dense and hard like it came from a pint, when it should have been light and creamy.


The ice cream in the Nestlé bar tasted strongly of vanilla soft serve. It was also the softest, feeling light as air on the tongue. The cookies were pliable, almost chewy, and they had the most chocolatey flavor, edging even more towards chocolate than plain cocoa.

A bite with both is a nice balance. First you get the vanilla, which is a little artificial but is balanced by the chocolate cookie crumb aftertaste (which lingers because it sticks to your teeth). There was the requisite messiness and it's-melting-too-fast panic, but the sandwich stayed intact enough to eat to the end without major mechanical failure.

Good Humor

So there is pleasurably messy, and then there is won't-come-out-of-the-wrapper messy, which is the Good Humor bar. The truth is that's something I remember from childhood, when I would lick the stuck crumbs off the wrapper before throwing it away. I guess my tastes have changed, because now I wish that the top of my bar was a little more smooth.

Of course this bar also tastes exactly like I remember, which potentially muddles the whole project. For me, a Good Humor ice cream sandwich is what an ice cream sandwich tastes like, so I have to beat back the drum of nostalgia.

I think I did a pretty good job, noticing that cookies were more limp and had a sticky texture that made it hard to eat. Their flavor was more subdued than the Nestlé wafers, bringing to mind the word "cocoa" over "chocolate." The ice cream is extremely light: it almost floats out the sides of the bar and tastes more like whipped cream than vanilla ice cream.

The Verdict

Wrong shape, wrong texture, wrong flavor—Klondike is out of the running. The decision to go with Nestlé or Good Humor comes down to a matter of taste. If you like a more aggressively flavored sandwich, Nestlé is for you. The cookies were undoubtedly the best, though some might find the vanilla flavoring to be too artificial. If you grew up eating Good Humor and loving it, it'll probably be hard to change your mind. It's mild cocoa taste and super melty texture is one of a kind.

What about you—what's your favorite brand of ice cream sandwich?

Meet Your New Summer Favorite: The Doughnut Ice Cream Sandwich

We're just going to come right out and say it: You haven't
really experienced frozen dessert genius until you've had a doughnut ice cream sandwich. It's pretty much exactly what it sounds like &mdash a scoop of ice cream sandwiched in between doughnut halves. To make, simply replace your typical cookies
with a fresh, fried-to-perfection doughnut that's been split in two.

But if you
really want to get crazy, check out the following recipe dreamt up by Steve's
Ice Cream. Cinnamon coffee ice cream plus blueberry preserves all sandwiched
between fresh cinnamon sugar donuts? Now that's an ice cream sandwich.


4 cinnamon sugar or plain donuts, fresh baked.

  1. Cut the 4 donuts in half horizontally, making sure each side is equal and place side by side on parchment covered sheet pan.
  2. Scoop one large scoop of Steve's Cinnamon Coffee onto the left side of each donut.
  3. Spread 1 tbsp blueberry preserves on the remaining donut side.
  4. Sandwich together and enjoy!

*TIP: If the ice cream begins to melt during assembly, or before serving, feel free to pop in the freezer for a few minutes*

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Watch the video: Παγωτό Σάντουϊτς. Icecream Sandwich Αγάπα Με Αν Dolmas (August 2022).