Forget any preconceptions you have about making ice cream sandwiches at home. Think of something that’s totally fun and easy to make, can be made ahead, and is an absolute guaranteed crowd-pleaser. Now add to that: It’s an Abby Dodge Baking Together recipe, so you know that directions will be spot on and the results will be amazing.

Can you tell I made these Irresistible Ice Cream Sandwiches this weekend? And that I fed them to friends and family? And that they are all gone? Yep, pretty excited about this recipe. I’m ready to make round two.

Abigail Johnson Dodge

Here’s an overview of how it goes: You make a tender cookie layer in a 9 x 13-inch pan. (If you don’t have a straight-sided 9 x 13 baking pan yet, I highly recommend it.) After you lift the cookie out of the pan and cool it, you spread a thin layer of melted chocolate on it, chill, and cut into two equal-sized halves.

Then you cut pints of store-bought ice cream into thick layers and arrange them on one of the cookie halves, patching with pieces and smoothing the whole thing out (quickly of course). You arrange the other cookie half on top, press gently, tidy up and freeze (wrapped in plastic).

You’ll need to plan ahead, as you’ll want the whole thing to freeze for at least four hours. Then you cut into pieces and either serve right away or wrap individually in plastic and freeze. Read the full recipe and Abby’s kitchen notes in Baking Together #35 and have a go at it!

Susie Middleton

Hopping from one end of the summer menu to the other, I’m compelled to remind you of Ben DeForest’s Island Fresca. When I finally got some of Morning Glory’s own corn (variety – Temptress) the other day, and came home to find a few Early Girl tomatoes ripe on my plants, Ben’s classic “soup" came to mind. We always call it the essence of summer in a bowl, as the ingredients are just tomatoes, corn, basil – and Parmigiano.

In fact I could probably live on Island Fresca and Irresistible Ice Cream Sandwiches, except that I’d have to give away a lot of my garden green beans – and my husband would be hunting around for dinner.

Susie Middleton

For him, I’ll be making Local Sausage and Vegetable Sheet Pan Dinner with Fresh Corn Dressing this week.

Susie Middleton

And our standby, Grilled Mayonnaise-Mustard Chicken, which we’ll serve with some sort of corn condiment (of course!). Maybe Summer Corn-Cherry Tomato Dressing, Chunky Olive and Sundried Tomato Topping, or Quick-Pickled Corn and Red Onions.

Susie Middleton

We might grill clams, too. Friends shared some of their catch with us Saturday night after a morning of clamming, and we ate some of the clams freshly shucked with lemon and black pepper.

Susie Middleton

The next day I used the rest to make a variation on Vineyard Clams Alla Griglia. And I’m already thinking about making it again!

Vineyard summer eating - nothing better. I’ll see you on Instagram at @cookthevineyard. Be sure to follow us if you haven't already.

Ray Ewing


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