8 Feb

potato & ice cream sandwiches



Before you make your ew, gross face and wander off to another corner of the internet, let me just ask you this one question:

Do you enjoy dipping your fries in your milkshake?

If you do, that seemingly crazy concoction up there is for you!

It was inspired by my daughter who came to me one night after dinner and said that she thought it would be a great idea to dip her fries in her ice cream.

Little did she know that I just so happen to love that combo myself and ate it more often than I care to admit when I was pregnant with her.

I never turn my kids down when they want to try any food or combo of foods. I want adventurous eaters! So I made her a little bowl of ice cream and sat it down in front of her. Right next to the fries left on her plate from dinner.

She tried a few and loved it.

I’m not surprised, it’s a fantastic combo. Crispy fries and softened ice cream. Hot and cold. Sweet and salty.

So good.

So after she had fries and ice cream again for dessert the second night, a genius idea came to me.

Quite possibly the best idea that has ever come out of my crazy foodie brain.

Turning the yummy combo of french fries + ice cream into a bite-sized sandwich and serving it on a stick!


potato & ice cream sandwich on a stick


If you like to dip fries or chips in your ice cream, you will really, really like this.


And if you have no idea what I’m talking about or if this sounds crazy to you, just try it. I think you’ll be hooked.

I think vanilla ice cream works best for this particular application but Cam likes chocolate and even mint chocolate chip ice cream so use whatever ice cream floats your boat.




Potatoes – I use Yukon gold

Ice Cream


Sea Salt



Preheat your oven to 375º and spray a baking sheet with non-stick spray.

Using a mandolin or sharp knife, slice the potatoes into approximately 1/4 inch slices. If you wanted to use small cutters to cut the potatoes into cute shapes, now would be the time to do that as well.

Gently boil the sliced potatoes in salty water for about two minutes and drain well. You want them to be as dry as possible.

Carefully toss the potatoes in a light drizzle of the oil of your choice (I use extra virgin olive oil but any oil would work) and sprinkle them with a little sea salt.

Bake until golden brown, about 8-10 minutes, flipping halfway. Keep an eye on them though, you don’t want them too dark.

Remove the potatoes from the oven and let them cool for a few minutes. Check them for seasoning at this point. You may need to add a little more salt.

The only downside to these is that you have to eat them pretty fast if the potatoes are still warm or the ice cream will become really soft and the whole thing will slide right off the stick. So what I do is make up all the ice cream sandwiches and give my daughter a couple of lollipop sticks so that she can sort of skewer each one as she eats it.

If ice cream sandwiches aren’t your thing, just dip the crispy roasted potatoes into a bowl of softened ice cream.

Either way is delicious!







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