For a modern grown-up version of the chocolate-chip cookie ice cream sandwich, I scooped ice cream into sliced baguettes, then drizzled it with sea-salt-strewn chocolate nut spread.
The result is sweet, savory, sophisticated and laughably easy, just like grasshopper pie — even if it’s color isn’t quite as dramatic.
Ingredients
- 1 long baguette
- Peanut butter
- Chocolate nut spread, like Nutella
- About 1 pint vanilla, chocolate or other ice cream, softened for 10 minutes
- 2 ripe bananas (optional)
- Flaky sea salt
- Nutritional Information
Nutritional analysis per serving (8 servings)
251 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 26 grams carbohydrates; 0 grams dietary fiber; 8 grams sugars; 4 grams protein; 263 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
8 to 10 ice cream sandwiches
Preparation
- Slice the baguette in half lengthwise without cutting all the way through. Then cut into 3-inch-long pieces.
- Spread the insides of the baguette pieces with a thin layer of peanut butter on one cut side and a thin layer of chocolate spread on the other cut side. Spoon some ice cream in the center and top with banana slices if using; sprinkle with a few flakes of sea salt before closing into sandwiches.
10 minutes
Dining and Cooking