Though ice cream sandwiches are normally cool, chefs are heating things up by serving them in warm buns. Afters Ice Cream in Los Angeles sells the milky bun, filling a sweet donut with the ice cream of your choice and sealing it all together in a warm press.
“Ice cream sandwiches are a tried and true classic that’s just being remade over and over,” Afters Ice Cream co-owner Scott Nghiem said. “I think ice cream and any delivery system you can get for it is the new rage right now. It’s just a full life-cycle like fashion. Today’s day and age and the youth culture and innovation in the kitchen is allowing for new contraptions to come about.”
Since starting to make milky buns in February, Afters has sold nearly 100,000 sandwiches.
“People are always excited for new creations, especially when they merge several different existing desserts. You can see that with Dominique Ansel and the cronut,” Gordon said. “Ice cream in the summer is a no-brainer. This was bound to happen.”
The good thing about ice cream sandwiches –- as opposed to the cronut -– is that they are easily made at home. To make the best version possible, follow these tips from Gordon: