Photo from I Scream Sandwich!
Did you know that August 2nd is National Ice Cream Sandwich Day? I just heard about it recently myself. Before I was involved in the food blogging world, I had no idea how many food holidays there were–too many to keep up with! But I do love ice cream sandwiches, so I thought I’d share a little about a book that has lots of recipes for the homemade kind, I Scream Sandwich, by Jennie Schacht. There’s a wide variety of ideas for sandwiches made with brownies, bars, cakes, brioche, crusts, gelatos, sorbets, and even dairy-free options…just about any kind of ice cream sandwich you could imagine!
There are also helpful ice cream sandwich-making tips in the first chapter, Sandwich Secrets. And in the second chapter, Jennie writes about Essential Equipment, Ingredients, and Building Block Recipes. The rest of the book is filled with yummy full-color photos and ice cream sandwich recipes like:
- Inside-Out Carrot Cake (Cream Cheese Ice Cream on Carrot Cake Cookies)
- Key Lime Pie (Key Lime Ice Cream on Sugar Cookies)
- S’mores (Fudge Ripple Ice Cream on Graham Crackers with Toasted Marshmallows)
- Apricot Croissan’wich (Apricot Sorbet on a Croissant)
And then there’s the Banana Split ice cream sandwich (pictured above), made with assorted ice creams and toppings on a hot dog bun with Caramelized Bananas. I didn’t have time to try this recipe out myself, but it sounded like such a fun one that I thought I’d share it with you! And you can use either homemade ingredients or store-bought to make these.
BANANA SPLIT ICE CREAM SANDWICH from I Scream Sandwich!
Makes 6 sandwiches
“…Part sandwich, part sundae, it’s a great way to use up bits of leftover ice cream and sauces, all while maintaining a semblance of health (bananas! berry sauce! fruit and nut garnish!). I’ve even used soft honey-whole wheat buns in place of the brioche and they perfectly soaked up all the melty ice cream and sauces…For a banana split party, line up the buns, sugar-crusted bananas, ice cream with small scoops, bowls of sauce, and any additional toppings, and let everyone make their own.” – Jennie Schacht
ASSORTED ICE CREAMS AND TOPPINGS
- 3 or more flavors of ice cream or gelato (homemade or store-bought), enough to make 18 small scoops in total (1 to 2 Tablespoons per scoop)
- 3 or more sauces (homemade or store-bought), such as Salty Carmel Swirl (page 156), Fudge Ripple (page 156), and Berry Ribbon (page 159)
- Any additional toppings you desire, such as fresh berries, chopped toasted nuts, marshmallows, whipped cream, or candied cherries
HOT DOG BUNS
There’s a recipe for homemade Brioche Buns in the book, but you can also use 6 soft, good-quality bakery or store-bought hot dog buns.
- 3 bananas, peeled and split lengthwise
- 2 to 4 Tablespoons granulated sugar
Lay out the bananas cut-side up on a flat flameproof surface and sprinkle each half evenly with 1 to 2 teaspoons of sugar. Holding a kitchen torch 1 to 2 inches from the surface, move the flame slowly and steadily over the bananas until the sugar melts and then browns, 1 to 2 minutes. Alternatively, broil the sugared bananas on a baking sheet as close as possible to the heating element, watching closely until the sugar is melted and golden brown, 2 minutes or longer, depending on your broiler.
Split and open the buns, leaving them hinged on one side. Remove some of the soft insides from both sides of the bun to form a well.
For each sandwich, place a bun on a plate and lay a caramelized banana against the top half of the open bun. Place 3 small scoops of slightly softened ice cream on the bottom half, up against the seam. Top each scoop with a spoonful of sauce, warmed if desired, and any additional toppings you wish. Press gently to close the bun, and serve immediately.
Doesn’t that sound like a great cool summer treat? Do you like ice cream sandwiches, and have you ever made homemade ones?
Recipe/photo reprinted with permission from Stewart, Tabori & Chang. All rights reserved.