2. Lay crackers on a baking sheet. Brush the tops with melted butter. Bake at 350F for 7 to 8 min or until golden. Set aside to let crackers cool completely.
3. Arrange 24 of the crackers, buttered side down, 2 cm apart on a cutting board. Unwrap boxed ice cream and cut it into ¾-in.-thick slices with a large knife. Carefully lay ice cream slices over crackers.
4. Arrange remaining 24 crackers over ice cream, buttered side up, in the same pattern as the bottom layer. Cut into individual sandwiches, and then dip ice cream edges into sprinkles, if desired. Keep in freezer until ready to serve.
TIP: Have all of your utensils ready to go, because ice cream melts quickly! Also, if you’re preparing these ahead of time, individually wrap the sandwiches in plastic. Planning to make these for Canada Day? Use maple leaf-shaped sprinkles!
A version of this article appeared in our Summer 2015 issue with the headline, “How to make sweet-and-salty ice cream sandwiches,” p.26.
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