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Cool off with the trendiest dessert of summer: ice cream sandwiches

07/29/2013 12:25 PM

07/31/2013 5:10 PM

Ice cream sandwiches are, without a doubt, the biggest dessert trend of the summer.

Several new cookbooks feature recipes for the sweet cold treat, and they’re popping up on menus everywhere — including those of fine-dining restaurants.

We asked four local chefs to come up with their best, most creative ice cream sandwich recipes. These summertime desserts are sure to keep us cool at backyard barbecues after the coals of the grill have burned out.

Jerrett Joslin

Executive chef, The Wild Mushroom Steak House

For Weatherford chef Jerrett Joslin’s ice cream recipe, there’s no need to break out the bulky ice cream maker because the ingredients, which include mascarpone cheese and rich vanilla bean seeds, are simply whirled in a food processor and frozen.

“The flavors go with summer,” he says.

Sage Sakiri

Chef and owner, Tribeca Americana Bistro & Lounge

Well-traveled chef Sage Sakiri, who opened Tribeca Americana Bistro & Lounge this year, offers a salty-sweet take on the ice cream sandwich that everyone is sure to love.

His pink sea salt-chocolate ice cream sandwiches have salted caramel ice cream, as well as a salted caramel sauce that we’ll lick straight from the spoon.

Todd Phillips

Executive chef, J.R.’s Steakhouse

Todd Phillips has created a bananas Foster ice cream sandwich that will rival the real thing.

With fluffy chocolate waffle “cookies,” dark chocolate ice cream and thick, caramelized bananas, they’re a sophisticated crowd-pleaser that’s easy to prepare.

Bob Stephenson and Carlos Arevalo

Chef-proprietors, FnG Eats

Chefs Bob “Gordo” Stephenson and Carlos “Flaco” Arevalo both “stretch ourselves to build layers in our food that keep the tongue traveling on a roller-coaster ride while you dine,” says Stephenson. That roller-coaster effect can be found in the duo’s spicy-sweet-salty-savory jalapeño-bacon-chocolate chip cookie ice cream sandwich.

“Substituting part of the butter in the cookie dough with fat from the bacon was the key to getting the flavor to disperse into the cookie,” Stephenson says.

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