Create Your Next Ice Cream Sandwich at Saltines

If I were to put salt spots on an alignment map, I would have to use “neutral-good”. They are bland enough to get along with everyone, but salty enough to interest your palate on their own, without embellishments. They are mildly soothing and not at all embarrassing, and are reminiscent of a McDonald’s biscuit ice cream cone—heavy in texture and light in taste.

Speaking of this cone: I will not tolerate slander against him. It is perfectly acceptable, and sometimes preferred, for the ice cream delivery system itself not to taste this way. This allows the ice cream to shine while providing textural contrast, which is sometimes the only contrast you need.

In the case of savory dishes, you also add a little salt for a contrasting taste. Like the biscuit in my favorite strawberry shortcake , they don’t add any sweetness, just a slight savory browning. (That makes sense when you compare their ingredients.) Unlike ice cream sandwiches made with cookies, brownies, or even pop tarts , salted ice cream sandwiches are small, tender three-bite meals—an appetizer-sized dessert. instead of obligation.

Unlike biscuits or even biscuits, freezing has little to no effect on their texture. They stay crisp, which means you can bite into them right away without straining your jaw. You can pair salty ice cream with any, I mean any flavor of ice cream, with no clashes, clashes, or anything but a crispy crust.

How to make sandwiches with ice cream and salty sauce

First, take a baking sheet and cover it with plastic wrap. I used a quarter sheet pan that can hold 24 ice cream sandwiches (about a litre), but you can ask for more.

Let the ice cream of your choice soften slightly, then place six scoops of ice cream into the mold. Spread them out evenly, then cover with another sheet of plastic wrap and spread the ice cream in an even layer. Place the mold in the freezer and let cool for two hours or until the ice cream is completely firm. (Why not put the ice cream directly on top of the crackers and mix them together? It’s messy and the salty bits will break.)

Remove the mold from the freezer, remove the ice cream from the mold and place on a cutting board with the bottom sheet of plastic wrap, then remove the top sheet of plastic wrap. Using the salt solution as a guide, cut the ice cream into squares the size of the salt solution and place the cutting board (with the ice cream on it) in the freezer for half an hour.

Take the cutting board out of the freezer. Using a thin spatula or butter knife, lift the ice cream squares from the bottom layer of plastic wrap and place them between two crackers. If they don’t want to stick, just wait a minute or two and then gently press the crackers into the slightly softened ice cream. Place the sandwiches in an airtight container, lining with wax paper or parchment paper if needed, and store in the freezer. You may need to return the ice cream to the freezer halfway through as it tends to melt, but that’s okay. By then, you’ll have a dozen ice cream sandwiches, and that should be enough to get you started.