97 – On New Takes On Ice Cream Sandwiches: Triptych 13

Let me share my earliest memory of ice cream sandwiches, though I’m sure most of you have experienced this in your younger days. My childhood friends and I would eagerly wait for the sorbetero (ice cream vendor) to arrive at around 4:00 in the afternoon; he sold sorbetes—the so-called “dirty ice cream”—perfect for a treat after playing under the sun. While most would order ice cream in wafer cones, I would say “yung sa tinapay po” (the one on bread).

Years passed, and we all grew up and went our separate ways. It would be a long while after I would get a taste of that childhood favorite once more. I tried out a lot of stuff similar to the real thing—including Dairy Queen’s ice cream sandwich—but none of those could match what the sorbetero offered. However, I tasted some new takes on this classic childhood treat that have a modern twist, but with a taste that brings you back to better times.

Sebastian’s Ice Cream is known for its creative and experimental ice cream flavors, including traditional Filipino favorites. They used to have a branch at SM North, but it transferred to Regis Center in Katipunan—right across Ateneo. The Cookie Dough Chilly Burger (P135) pictured above is proof that burgers need not always be savory.

Chocolate chip cookies with the right amount of chunkiness, coupled with cookie dough ice cream, make this sweet take on the burger a surprisingly cool one. If anything, this made me believe in the wonders of cookie dough ice cream.

Duck & Buvette in EDSA Shangri-La Plaza serves up dishes inspired by the French countryside. Among their specialties is the duck confit much raved about by food bloggers. But for this instance, their French Ice Cream Sandwich (P190) is something I’ll sing praises about.

Macaron shells are delicate and need constant refrigeration, but whoever thought of putting ice cream between these two shells is a genius. The Madagascar vanilla ice cream isn’t too sweet, with the cocoa nibs providing some crunch and a break from the neutral flavor. The halves are reminiscent of Bizu macarons, which last long despite prolonged holding with warm hands. I don’t mind it being on the expensive side, as this is one treat worth trying out.

Project Pie has made waves in the restaurant scene through their “make your own pizza” concept, but I like how they try to introduce new products in their lineup and not limit themselves to pizza alone. This Ice Cream Sandwich (P75) is among their new offerings, and I curiously bought one when I passed by their Fairview Terraces branch.

It looks rather simple, but Project Pie uses oatmeal raisin cookies for their take. The ice cream sandwich was good enough on its own, but it would have helped if the cookies didn’t have any glaze on top. The vanilla ice cream was sweet in its own right, so any more sweetness would have made it cloying already. However, if you ordered pizza at Project Pie and you want a dessert – this is a perfect option.

And that ends this triptych; I hope these ice cream sandwiches evoked memories of yesteryear, in the same way it did with me.

Until the next post, bon appetit.


8 thoughts on “97 – On New Takes On Ice Cream Sandwiches: Triptych 13

  1. the nuns at The Little Soul’s Convent in Tagaytay are using wafers to sandwich the ice cream, we love to treat ourselves with that after Sunday masses.

    but i do remember the monay with ice cream back then, ube flavor was the best 🙂

  2. Pingback: 211 – On Parisian Palates: Triptych 30 | The Monching's Guide

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