Joy the Baker

Ritz Cracker Ice Cream Sandwiches

July 2, 2013


I don’t know if I’ve made a terrible mistake or stumbled upon a really happy accident.

I don’t know if I deserve a kick in the shin or a running-start chest bump.  (Chest bump please!)

I don’t know why I can’t stop eating these two-bite ice cream sandwiches!


I’m being coy.

I know exactly what I’m doing… and what I’m doing is DANG delicious.

I’m making a strong statement here… and I totally stand by this cracker and ice cream situation.  Who wants to arm wrestle?  I’m feelin’ it.

(When every sentence starts with ‘I’… I want to poke my own eyes out… I annoy myself.  Dangit! It never ends.)


This is so easy it might be too good to be true.

Let’s start by arranging butter crackers bottom side up.  Snacking on these crackers as you go is totally allowed/encouraged.


You melted chocolate, right?  You stirred it smooth and licked the spoon, right?  Now just drizzle.  Get artistic with it.  Definitely go overboard.  Why not!?


I shocked the chocolate by placing it in the freezer for a quick-few minutes.  Having the chocolate hardened is helpful.

You could totally stop here and be completely satisfied… but why not add ice cream?  Yea.  Duh.


Small scoops of Rocky Road ice cream!  Oooh heck yes!!

To get perfect little scoops, I used the #40 scoop.  This guy is also perfect as a cookie scoop.  I’m not one for loads of gadgets, but I use this little scoop so often.  It’s a gem.


Let’s talk about this salty/sweet goodness!  Ritz Butter Crackers are perfect for these sandwiches because they’re buttery and crisp.  The buttery salt combinations pairs perfectly with dark chocolate and crunchy almonds.  It’s a play on sweet and salty, soft and crisp, chocolate and chocolate.

Ritz Cracker Ice Cream Sandwiches

makes 12 sandwiches

Print this Recipe!

4 ounces dark chocolate pieces, melted

24 Ritz (or butter round) crackers

1 pint ice cream, I used Rocky Road like whoa!

Melt chocolate pieces in a double boiler or in the microwave.  Stir until smooth and drippy.

Arrange crackers, bottom side up, on a cookie sheet.  Use a fork to drizzle melted chocolate over the crackers.  Place crackers in the freezer to chill the chocolate quickly.

Remove from the freezer and place small ice cream scoop to scoop ice cream into the center of 12 crackers.  Press remaining crackers, chocolate side down, onto the ice cream scoop.  Freeze for at least 4 hours before serving.  Wrap sandwiches individually in plastic wrap and store in the freezer for up to 7 days.  They’ll never last that long.  Promise.

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