You’re probably wondering what the heck am I talking about? I’m talking about a vanilla swiss almond ice cream sandwich but without the cookies. Still confused!? Well instead of using two cookies to make the traditional ice cream sandwich I used a flour tortilla wrap.
Most tortilla is filled with beans, rice, salsa… You know the story. There are different types of tortilla wraps: flour, whole wheat, tomato, spinach, salsa, chocolate & so on. For this dessert I chose a flour tortilla if you want to go a step further you can try it with the chocolate wrap. The filling is vanilla swiss almond ice cream, caramel sauce, & toffee pieces. This wrap is delicious when it is put in the freezer for an hour or so just before serving. While in the freezer the tortilla absorbs moisture from the caramel sauce & ice cream, making it all the more delicious.
Yield: 4 servings
1/4 c. caramel sauce 1/2 c. chopped toffee
2 c. vanilla swiss almond ice cream Four 8-inch flour tortillas
Divide the caramel sauce among the tortilla & spread evenly over each tortilla, leaving @ least 1-inch border around the edge. Sprinkle with the toffee . Divide the ice cream among the tortilla & wrap.
With practice comes perfection. Fold the right & left edges of the tortilla over the filling. ( it’s like bringing the two sides together in the center leaving the top & the bottom flat on the counter). Fold the bottom edge of the tortilla toward the center & gently roll until the tortilla is completely wrapped around the filling. Wrap each one in plastic wrap.
Fun Facts: Although ice cream sandwiches were made by hand & distributed by NY street vendors in the early 1940’s, it wasn’t until 1945 that the first ice cream sandwich were mass-produced
The ice cream sandwich ranks as the second best-selling ice cream novelty in America.
The largest ice cream sandwich weighed 24,600 lbs. It was made by Hy-Vee Inc., teaming up with Well Blue Bunny, Metz Baking Comp., & Gies Sheet Metal it was made 2/27/98.