This post is sponsored by Nada Moo
I know, this might be very questionable as a recipe.
But please hear me out! I have no idea whether or not this is the worst best recipe of have ever written on paper, or it’s a total cop out. Mostly because this is the easiest dessert ever and it brings me back to my college years. You know what I’m talking about: when a fancy dinner party included a potato chips and beer course.
We should actually bring that back.
But in all honest, I know what I’m doing and these are actually DELICIOUS! I am making a strong statement here by sandwiching some BOMB ASS ice cream in between two crackers and calling it dessert. But I stand by my assertions, because these babies are way too addicting not to share.
This is so easy, even your kids could do it (and if I had kids I would totally have them make this for me all day, every day). So you start with your sesame crackers, you break them in half. You add cinnamon sugar cookie dough ice cream (say what)! Now, you could technically use any ice cream you want. But, dear friends, the sesame and the cinnamon pair so well together. Much like my absolutely favorite, beloved halvah, which I might have inhaled a whole ton of yesterday.
*insert cover eyes emoji*
While you shove that plate in the freezer for a few seconds, you melt a little chocolate. I use coconut oil to make sure it melts smoothly and doesn’t burn. This comes from experience and two bowls full of scalded chocolate. And then you add a little sea salt. Because chocolate plus sea salt means an even more bomb ass chocolate explosion. Sweet and salty is how I want to live my life.
These should theoretically last about a week in the freezer, if you want to prep them beforehand. But they never last that long, I promise you.
Yields 10 sandwiches
30 minPrep Time
30 minTotal Time
- 10 sesame seed flatbread crackers, broken in half (I love this brand)
- 1/2 pint Nada Moo That Snickerdoodle Dough (or your favorite non-dairy ice cream)
- sea salt
- 1/3 cup dark chocolate chips or your favorite dark chocolate bar
- 1/2 tablespoon coconut oil
Break sesame flatbread crackers in half. Spoon on approximately 2 tablespoons of ice cream onto one half of the cracker. Press the other half . Place on a plate and repeat steps with the other nine crackers. Put the plate in the freezer to harden, approximately 5 minutes.
While the sandwiches are freezing, place chocolate and coconut oil in a microwave safe bowl. Microwave for 15 seconds, stir, and continue to microwave for 15 seconds and stir until the chocolate is melted.
Take the plate with the sandwiches out of the freezer. Working quickly, dip the ice cream sandwiches into the chocolate. You could also drizzle the chocolate on the crackers too!.Sprinkle chocolate with sea salt. Place the plate in the freezer to harden, approximately 10 minutes. EAT (or store in a sealed tupperware in the freezer).