In this ice cream sandwich, sourdough is toasted in butter and used as the vessel for a scoop of rich, dark chocolate ice cream. A sprinkle of flaky sea salt rounds out the sweetness of the ice cream and adds a savory crunch.
- Heat a couple tablespoons of butter or olive oil over medium heat in a pan, and grill your bread on one side in it until it’s lightly browned.
- Sprinkle salt on the buttered sides and let cool for a few minutes, then scoop and flatten a generous portion of ice cream onto the untoasted side of one slice—aim for an amount of ice cream that’s about as thick as the bread slice in order to get the perfect proportion. Eat immediately or firm up for a few minutes in the freezer.
Amelia Ayrelan Iuvino writes about culture, art, and politics. She is the deputy editor at Jacobin magazine.