20 min prep ~ 4 h cookServes 16 people
Ingredients:
- 1 package vanilla ice cream (or flavor of choice) — we used Breyers Oat Milk for a vegan/dairy-free option
- Wellington Water Crackers (2 crackers per sandwich, about 32 crackers for 16 sandwiches)
- 1 cup semi-sweet chocolate chips (dairy-free if needed)
- 1 tablespoon coconut oil
- 1 cup chopped nuts or toffee bits (vegan if needed)
Directions
- Prep ice cream layer: Line a 9-13 inch baking sheet with parchment paper. Spread softened ice cream into an even 1-inch-thick layer. Freeze until firm, about 1–2 hours.
- Cut ice cream shapes: Use a round or oval cookie cutter similar in size to the crackers to cut out ice cream rounds. Place them back on the parchment-lined sheet and return to the freezer while you prepare the crackers.
- Assemble sandwiches: Lay out half of the crackers on a parchment-lined baking sheet. Place one ice cream round on each cracker, then top with another cracker to form sandwiches. Freeze for 1–2 hours, or until solid.
- Melt the chocolate: In a microwave-safe bowl or double boiler, melt the chocolate chips and oil until smooth. If microwaving, heat for 20 seconds, stir, then heat in 10-second bursts until fully melted.
- Dip and coat: Working quickly, dip each sandwich halfway into the melted chocolate, letting excess drip off. Press the chocolate-coated edges into chopped nuts or toffee bits. Re-warm chocolate in between, if needed.
- Freeze again: Return sandwiches to the baking sheet and freeze until chocolate is set
- Serve: Enjoy whole or cut in half into triangles for smaller portions.