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Elvis Ice Cream Snackwiches

June 8, 2015 by Joy the Baker 42 Comments

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Elvis Ice Cream Snackwiches

[I]t’s part laziness… putting ice cream between two crackers and calling it a treat.  

There’s some guile… folding crisp bacon, banana, and peanut butter into sweet vanilla ice cream.  

It’s all-the-way riiight… dipping anything and everything into melted milk chocolate.  

Elvis Ice Cream Snackwiches

So here we are.  

Crackers in hand.  Bacon in our ice cream.  Melted chocolate all over the kitchen.  And we have Elvis to thank.  The man who made a peanut butter and banana sandwich ultra popular would surely have been wooed supreme but these frozen treats.  

It’s summer snacking!  Long live the King (and bacon in ice cream).  

Elvis Ice Cream Snackwiches

I started with pre-made vanilla ice cream.  

When it comes to these ice cream sandwiches, I want them in the freezer and subsequently in my mouth as soon as possible.  

If you’re trying to chill on the dairy, I’ve found that this recipe is also super delicious made with vanilla coconut milk ice cream.  

Ok… so!  Ice cream, softened slightly in the heat of our summer kitchen and quickly stirred with crisp cooked bacon bits, pure maple syrup, and mashed banana.  It’s just about making already delicious ice cream that much more delicious. 

Elvis Ice Cream Snackwiches

Before the ice cream gets too melty melty I swirl in creamy peanut butter.  

Few things are better than taking a spoon and discovering a giant streak of peanut butter in ice cream.  It’s like discovering buried treasure. 

Elvis Ice Cream Snackwiches

After all of that stirring and blending, the ice cream needs some resting time in the freezer to be scoopable without being a melty mess.  

Quality time in the freezer, done-zo!  

Butter crackers are lined up and scooped upon.  

The ice cream is sandwiches between two crackers then returned to the freezer to settle and set.  

Elvis Ice Cream Snackwiches

While the sandwiches set, milk chocolate is melted down with a bit of coconut oil.  

Coconut oil is the secret to silky smooth, setting chocolate.  Coconut oil is glossy, luscious, and (most importantly) sets to a solid when cold.  The coconut oil helps smooth the chocolate for a perfectly dippable experience. 

Elvis Ice Cream Snackwiches

Time to dip these snackwiches! 

In addition to the silky melted chocolate, I like to have coarse sea salt on hand for sprinkling.  

Elvis Ice Cream Snackwiches

Half dipped and sprinkled with sea salt.  

After just a bit more freezing time to set the chocolate, these darlings will be ready to devour.  

Elvis Ice Cream Snackwiches

Stack em up, call everyone you know (or at least a neighbor or two), pop a bottle of champagne (because why not?) and consider yourself a grand success.

These bites are crispy and salty… just enough to compliment the sweet, bacon-studded banana-studded peanut butter-studded ICE CREAM!  I feel like Elivs would give me one of those sideways smiles and then eat at least seven snackwiches… ten.  Probably ten.   

See also:  Strawberry and Dark Chocolate Butter Cracker Sandwiches

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Elvis Ice Cream Snackwiches

  • Author: Joy the Baker
  • Prep Time: 360
  • Total Time: 6 hours
  • Yield: 24 1x
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Ingredients

Scale

For the Ice Cream

  • 1 pint vanilla ice cream
  • 4 sliced crisp cooked bacon, finely chopped
  • 2 to 3 tablespoons pure maple syrup
  • 1 medium banana, peeled and mashed
  • 1/4 cup creamy peanut butter

To Assemble

  • 48 butter cracker rounds (I used Ritz Crackers)
  • 8 ounces milk chocolate, coarsely chopped
  • 2 tablespoons coconut oil
  • coarse sea salt for sprinkling

Instructions

  1. In a medium bowl, stir together softened vanilla ice cream, chopped bacon, maple syrup, and mashed banana. Stir quickly until all of the add-ins are thoroughly combined. Add in the peanut butter and stir just enough to swirl the peanut butter throughout the ice cream.
  2. Cover with plastic wrap and place in the freezer to reharden for 4 hours, or overnight.
  3. To assemble, soften the ice cream just slightly and use a small ice cream scooper to scoop a heaping tablespoon of ice cream onto the bottom side of a butter cracker. Top with another butter cracker and place on a parchment lined cookie sheet. Continue until all the ice cream is gone and quickly place the assembled ice cream sandwiches in the freezer. Freeze for 2 hours before dipping.
  4. While the sandwiches are re-freezing, melt chocolate and coconut oil over a double boiler until smooth and combined. Place the chocolate in a small (but not shallow) bowl.
  5. Remove the frozen sandwiches from the freezer and dip half of the cracker sandwich into the milk chocolate. Shake of excess chocolate and place back on the cookie sheet. Sprinkle with sea salt and return to the freezer to harden the chocolate after all of the sandwiches are dipped.
  6. Once the chocolate is hardened, sandwiches can be stored in a freezer-safe bag.

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  1. joe

    June 28, 2017 at 1:10 am

    Love the site– really user pleasant and whole lots to see!
    Maintain the excellent work and generating the crowd!

    Reply
  2. Samuel Kazungu

    June 20, 2016 at 3:30 am

    Looks very unique cake! will try making it.

    Reply
  3. Melissa Lemire

    October 26, 2015 at 7:23 am

    AMAZING! Thank you for sharing.

    Reply
  4. Elena Shetty

    June 25, 2015 at 10:57 am

    Crispy and salty cookies are my favorite cookie of all time. This elvis ice cream snackwiches are like old friend with a whole new look. I like it so much!

    Reply
  5. Kayla

    June 22, 2015 at 11:12 am

    Okay, these are amazing. As in they had one guest literally singing “A Whole New World”! Made these for a bbq and they were a hit. Omitted the bacon and maple syrup per a few guests’ requests (though it made me sad) and they were still AMAZING!! Definitely a good go-to for a party. Thanks for another amazing recipe!

    Reply
  6. Elena Shetty

    June 19, 2015 at 5:39 am

    Oh My God, Oh My God! I love it, i love it so much. How come this amazing idea could be real? This is a treat from heaven. You are an angle right?

    Reply
  7. ccerebrations

    June 18, 2015 at 8:58 pm

    I am definitely going to try these except I think I will pass on the ice cream (not a huge dairy fan) and just use the mashed frozen bananas in place (I used this as an ice cream substitute all the time). I know you suggested the coconut milk ice cream but honestly mashed overripe frozen bananas is my favorite dairy-free ice cream substitute. Also I think it would help save on calories.

    Reply
  8. Laura Hager

    June 16, 2015 at 1:46 pm

    These look delicious! I want one now!

    Laura
    https://laurahager.blogspot.com/

    Reply
  9. lisamummymadeit

    June 14, 2015 at 5:58 am

    OMG! These are heart attack worthy!! How great is bacon in sweet dishes? There should be more of it.

    Reply
  10. atasteofmadess

    June 13, 2015 at 7:35 pm

    Okay, this might be my new favorite thing. Pinned!

    Reply
  11. Jessica Wolski

    June 13, 2015 at 10:09 am

    You’re the best source for sweet and salty pairings! These are beautiful :)

    Reply
  12. inteligentny_dom

    June 12, 2015 at 6:30 am

    This is interesting idea. I have never try ice cream with bacon, maybe I should try this some day ;)

    Reply
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Two Giant Peanut Butter Cookies⁣
(or four smaller cookies) ⁣
⁣
1/4 cup unsalted butter, melted⁣
1/3 cup brown sugar, lightly packed⁣
1 large egg yolk⁣
A splash of vanilla extract⁣
1/4 cup peanut butter⁣
1/2 cup all-purpose flour or a gluten-free flour blend⁣
1/4 teaspoon baking soda⁣
1/4 teaspoon salt⁣
Coarse sugar and/or sea salt for sprinkling, optional⁣
⁣
Place a rack in the upper third of the oven and preheat oven to 350 degrees f. Line a small baking sheet with parchment paper and set aside. ⁣
⁣
I’m a medium bowl, whisk together warm melted butter and brown sugar. Whisk in the egg yolk and vanilla extract. Add the peanut butter and mix to combine. ⁣
⁣
Add the dry ingredients and use a spatula to fold all the ingredients together. Divide in two big portions (or four smaller portions) onto the prepared baking sheet. Sprinkle with sugar and salt if you’d like. ⁣
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Bake two giant cookies for 12-14 minutes, or four cookies for 10-12 minutes. Allow to cool for a few minutes before serving with cold milk.
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