As July draws to a close, the holidays are fast approaching. Are you ready for the coming festivities?
I’m not talking about Christmas, Hanukkah, Kwanzaa, Diwali, Las Posadas, or Festivus. As if anyone could forget, there’s an even more momentous event right around the corner. August 2nd is National Ice Cream Sandwich Day!
As an avowed ice cream advocate, this is my kind of day. I don’t feel the need to justify or rationalize my indulgence, but as a source of inspiration, the thematic suggestion is always welcome. Sandwiches, one of the earliest frozen novelties, remain one of the simplest. While scoops have gone wild with flavor innovations and popsicles crystallize in every color of the rainbow, most ice cream sandwiches are still plain Jane vanilla.
In the United States, the term typically conjures up visions of a bland slab of beige ice cream, wedged between two thin chocolate wafers that blur the line between cookie and cake. I’m not looking to push the envelope here, but what if we expanded our understanding of the assembly to be a bit more accommodating? Just as there’s more than one way to churn ice cream, there’s more than one sort of wafer in the world.
The wafer I’m most fond of, for example, is the type that’s light as air, crisp like a cracker, and stacked up in slender rectangles with sweet cream filling. This biscuit is essentially synonymous with Voortman Bakery, masters of the edible art form since 1951. Only theirs will stand up to the summer’s heat, and freezer’s chill, without wilting under pressure. In fact, I tend to store them in the freezer when the temperatures climb, not to prolong freshness, but to provide an invigorating, refreshingly cool contrast to a sweltering hot day.
Connecting the dots between these treats and the holiday at hand, it wasn’t a big leap to re-imagine the average sandwich as something remarkable. That is, remarkably delicious AND remarkably easy to make.
Right up front, I must confess: Even by the most generous interpretation of the term, the center of these sandwiches is not ice cream. Set to a frosty, creamy consistency and festooned with colorful sprinkles, you could easily fool the average eater, without anyone feeling betrayed. Based on ingredients and technique alone, it’s more like frozen frosting, but that also means there’s no churning, no cooking, and almost no work required to whip up these treats. In a world where cauliflower can be called rice and zucchinis are noodles, can’t we stretch the definition a bit here?
Sparkling with zesty citrus through and through, thin ribbons of fresh orange peel undulate within a tangy cream cheese base, flecked with real vanilla bean for a rounded, floral sweetness. Flanked by tender orange creme wafers, there’s nothing to interrupt the full-bodied fruity flavor. If you’ve ever craved a good old orange creamsicle, these handheld treats are even better than a dream-come-true.
Such a highly successful experiment really got my wheels turning. Since Voortman makes wafers in just about every flavor you can imagine, the sky (or your freezer space) is the limit. Next time, I might start with strawberry wafers with vanilla ice cream and roll the edges in mini chocolate chips for a modernized neapolitan. There are also banana wafers that are crying out for caramel cream and a quick dip in chopped nuts for a bold new take on the classic banana split. What about trying chocolate hazelnut wafers with chocolate filling and toasted hazelnuts, for all the Nutella-lovers out there?
Trust me, I’m just getting started. There’s never a bad time for frozen treats, but this might just be the best time to join the party.
- 1/2 Cup Vegan Butter
- 1/2 Cup Vegan Cream Cheese
- 3 Cups Confectioner's Sugar
- 1 Tablespoon Orange Zest
- 1/2 Teaspoon Vanilla Extract
- 1/2 Teaspoon Orange Extract
- 1/8 Teaspoon Salt
- 1 (10.6-Ounce) Package Voortman Bakery Orange Crème Wafers
- 1/4 - 1/2 Cup Sprinkles
- Cut the butter into 1/2-inch cubes and place them in the bowl of your stand mixer. Beat on low to medium speed until it's softened and smooth. Add the cream cheese, beating on medium-low speed until incorporated.
- Introduce the confectioner's sugar along with the zest, both extracts, and salt. Begin mixing on on low speed until incorporated. Pause to scrape down the sides of the bowl before gradually increasing the speed to high. Whip for about 5 - 6 minutes, until light and fluffy.
- For each sandwich, spread or pipe about 2 tablespoons of frosting on one wafer cookie. Top with another wafer and gently press to adhere.
- Fill a small bowl with sprinkles. Dip the frosted edges in the sprinkles, pressing gently make sure they stick. Place the assembled sandwiches on a baking sheet lined with parchment paper or a silicone baking sheet, and stash it in the freezer until the cream filling is completely frozen (about 2 - 3 hours).
- Enjoy right away, or for long term storage, individually wrap each frozen cookie sandwich in plastic wrap and store in an airtight container in the freezer.
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Amount Per Serving: Calories: 186Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 16mgSodium: 81mgCarbohydrates: 26gFiber: 0gSugar: 24gProtein: 1g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.