Through some combination of watching Sweet Tooth and being in the right place on a hot summer day, I found myself at the Baked Bear a few days ago. We randomly discovered this dessert place earlier in the year and didn’t hesitate to try it when we learned that they specialize in letting you build an ice cream cookie sandwich.
So with my two experiences in hand, I’ve realized that I’m still trying to find the perfect flavor of ice cream to use in an ice cream sandwich. If it’s too rich, sweet, flavorful, or chunky, it seems to detract from the cookie (or maybe vice versa). I’m having a hard time identifying the problem.
My first cookie sandwich was smore’s ice cream, and the more recent attempt was salted caramel fudge. Both were really delicious on their own, but both also clashed directly with the cookies (and the brownie–yes, they let you use a cookie for one end and a brownie for the other).
I definitely don’t think salted caramel works. While I like the chunks in the smores ice cream, the cookies already offer great texture. Is it possible that the answer is a simple vanilla ice cream? What do you think?
Madagascar vanilla. For everything… Sandwiches, banana splits, brownie sundaes, etc. Neutral flavor not to detract from other ingredients, but enough of its own flavor to be enjoyable when those ingredients are absent, or eaten.
Nate said nearly the exact same thing on Twitter! If the Baked Bear has it, I’ll try that next time. 🙂
I came here to say the same thing – a very good vanilla ice cream is the only thing that belongs in any cookie sandwich.
Despite your comment that these flavors do not work, that picture looks like the most enticing food I’ve seen in the history of food. I must have it in my mouth. I am going right n
I wish I could say that was the sandwich I tried, but this is a photo from the internet. I think you could make this at any Baked Bear, though it would be messy.