Jessie Oleson (aka Cakespy) drops by every Monday to share a delicious dessert recipe. —The Mgmt.
When it comes to Labor Day food, the general rule is "it's more fun on a bun." Happily, dessert can be part of the party when you combine ice cream and hot dog buns to make Chilly Dogs.
I was delighted when I first came across this confection at Snacks!, a bodega in Seattle's Ballard neighborhood. Unlikely as it may seem, the combination of toasted hot dog bun lined with peanut butter and jelly, then topped with ice cream is actually quite delicious—the light sweetness of the bun works nicely with the ice cream, with just enough sponginess to absorb the flavor of the ice cream, but sturdy enough that it will keep it contained for a sweet hand-held treat. Of course, it might get a bit messy toward the end, but isn't that part of the fun of outdoor eating?
Cakespy: Chilly Dogs
About This Recipe
- Hot dog bun, toasted
- 1 tablespoon smooth peanut butter
- 1 tablespoon jelly (I used raspberry)
- 2 scoops ice cream (I used vanilla)
Split hot dog bun, but do not break in half. Toast face down on a grill or in a toaster oven, until it is lightly browned.
Spread the peanut butter on one side of the toasted bun, the jam on the other side.
Place 2 scoops of ice cream in the center of the bun (they will spread to the ends as you squeeze the bun together as you eat).
Repeat these steps to create as many Chilly Dogs as you'd like. Serve immediately.