Ice-cream sandwiches were once the calorific preserve of New Yorkers, but these frozen treats have started making an icy impact on London’s best ice-cream parlours, restaurants and cafes. It’s a dessert or sweet treat sent from the heavens, with signature scoops of ice cream wedged between cake, cookies or wafer biscuits. While the rest of the capital catches up, here are our favourite frontrunners already serving swoon- (and occasionally spoon-) worthy ice-cream sandwiches.
Ice-cream sandwiches in London
We’re not Yolkin, genius baker Sammie Le’s pop-up shop has a whopping 21,000 followers on Instagram. And quite rightly – her pretty macaron ice sarnies come in an ever-changing kaleidoscope of flavours, often with a southeast Asian vibe – think black sesame, matcha and milo. They sell like hot cakes from her Soho stand in Whaam Banh Mi, so arrive at midday on Saturday or Sunday and make way for a new addiction.
Dedicated ice-cream sarnie fans should make a dash to this cute retro van for toasted coconut and black cherry ice cream served between double chocolate cookies. Check them out on Twitter and then join the queue at Kerb or Druid Street Market.
This peanut butter and jelly number on the menu since Spuntino first began is famed for its cheeky sandwich-shaped appearance. This is more of a reverse on the classic, though, with two wedges of peanut butter-flavoured ice cream either side of a thick raspberry coulis. Oh boy.
Another mobile ice-cream sandwich seller, Milo and Hector's park their little van at Maltby Street Market every weekend and sell flavour combinations based on four types of cookie and five flavours of ice cream. Try cherry swirl ice cream with choc chip cookies or go naughty with rum and raisin prised between oatmeal cookies.
Salted caramel and miso parfait come squished between fine layers of chocolate stout cake in The Naughty One, a rich, salty, creamy and umami number that has a lot going on. It’s the perfect dessert after ramen at Tonkotsu or a great accompaniment to a stroll down Broadway Market. Stop at nothing to get your sticky paws on one of these bad boys.
Cookies and milk are made for each other and it's no surprise an all-American sandwich shop has mastered the combo. Potbelly's recipe hasn't changed since 1977 and everything is baked fresh in store every day – rich vanilla ice cream comes wedged between two chewy oatmeal chocolate-chip cookies. And if you can't decide on just the one, they'll make the other half with their rich chocolate brownie cookie.
This Tuffnel Park parlour makes its inventive ice creams even more special by wedging them between freshly baked cookies. Combinations vary depending on what’s been churned that week, but look out for green tea and gingerbread or simple Madagascan vanilla between oatmeal and raisin (pictured).
Find more phenomenal ice cream in London
Are you tired of eating the same old ice cream, with only the ‘how long to brain-freeze’ game to keep things interesting? What you need is a hand-picked list of the best signature flavours, from the capital’s finest ice-cream makers, so you can spend all summer sampling and judging them for yourself.
We all know the feeling: you’re being led to your seat by the waiter, only to glide by that dream table. I gazed across the room longingly at the buzzy spot at a counter that overlooked a cute tiled bar and backed onto a lively Soho street. Luckily, the food at Foley’s was interesting enough to distract me from such injustice. Billed as ‘Modern World’ food, it’s more like contemporary Asian fusion with a few twists and turns. Puffed lotus seeds – Bombay mix-esque and as moreish as a bag of nuts – arrived as sustenance while we perused the concise small-plates menu. Not a bit like Colonel Sanders’ recipe, the popcorn chicken was a breaded escalope roulade scattered with teeny mushrooms, chorizo and corn; somehow comforting and original at the same time. Trend boxes were ticked with the Middle Eastern-spiced chunk of cauliflower, given a satisfying lift by the cool labneh and a copious scattering of smoked peanuts. Tuna and octopus ceviche, possibly the best-balanced plate of the lot, came nestled in an endive ‘taco’ – a genius use for the otherwise baffling bitter leaf. Black sesame mayo, wiped round a plate of grilled octopus and minced pork, was intense with addictive umami, but this regrettably obliterated any other flavour. Coco Chanel said that before leaving the house you should look in the mirror and take one item off. Foley’s might want to do the same with their ingredients. Less might just be more. That’s not to deny the culinary balls needed to create such dishes;
Venue says: “Every Sunday our head chef Mitz Vora and his team will host our intimate 'off-menu' tasting sessions for up to 10 guests at a time!”