This recipe appears in:This Week's Tasty 10: The Most Popular Posts from the SE Universe Poll: Do You Toast Your Pop-Tarts?
Jessie Oleson (aka Cakespy) drops by every Monday to share a delicious dessert recipe. —The Mgmt.
Did you know that the ice cream sandwich was invented in the early 1900s, as a sanitary solution for serving ice cream on hot summer days? Well, times have changed since then—society and freezers have both evolved, and instead of sandwiching our ice cream between cookie wafers, we now have the ability to serve it between layers of another modern marvel, the Pop-Tart.
I had high hopes when I discovered this treasure of an idea on the official Pop-Tart site—and happily, these sweet treats lived up to every single one. They managed to meld nostalgia and delicious, rich flavor all in one sweet summery treat. I composed mine in two flavors: Strawberry frosted Pop-Tarts with strawberry ice cream, and S'mores Pop-Tarts sandwiched with decadent Rocky Road ice cream. But let's be honest, the flavor variations are virtually endless.
Pop-Tarts Ice Cream Sandwiches
- 4 Pop-Tarts
- 1 1/2 cups ice cream
- Multi-colored pastel sprinkles (optional)
Cut each Pop-Tart in half.
Place a generous spoonful of ice cream on the unfrosted side of one half of each pastry. Top each with the additional toaster pastry piece, unfrosted side down. Lightly press together, making four sandwiches. Gently smooth out the ice cream on the sides for a pleasing, smooth look.
Place sprinkles in shallow dish. Roll edges or each "sandwich" in sprinkles. Individually wrap in waxed paper. Freeze at least two hours or until firm.