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.  

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).  

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. 

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. 

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.  

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. 

Time to dip these snackwiches! 

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

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.  

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

Elvis Ice Cream Snackwiches

Print Recipe

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

Ingredients

Scale 1x2x3x

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.