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The Bermudian


The Ultimate Bermudian Ice Cream Sandwich

Inspired by last Sunday’s National Ice Cream Sandwich Day, we wanted to make The Ultimate Bermudian Ice Cream Sandwich. In our opinion, there is nothing so satisfying as a perfect ice cream to cookie ratio, so Bermudian Cooks discovered a brilliant technique to form your ice cream sandwich (thanks, Pinterest!). To make our sandwiches truly Bermudian, we used Alex and Pete’s Artisan Ice Cream. Alex and Pete’s have established a name for themselves in the Bermuda artisanal food market, branding their ice creams with clever Bermudian names and unique flavours including St. George’s Black Rum and Ginger and Southampton Sea Salt Caramel. No wonder they were the clear choice for making The Ultimate Bermudian Ice Cream Sandwich.

We used the chocolate chip cookie recipe from the Hershey’s Chocolate Chip bag. They were delicious but feel free to use your own favourite cookie recipe.


    2-1/4 cups all-purpose flour
    1 teaspoon baking soda
    1/2 teaspoon salt
    1 cup (2 sticks) butter
    3/4 cup granulated sugar
    3/4 cup packed light brown sugar
    1 teaspoon vanilla extract
    2 eggs
    2 cups (12-oz. pkg.) chocolate chips


1. Heat oven to 375°F.
2. Stir together flour, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla in large bowl with mixer until creamy. 
3. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chocolate chips, if desired. Drop tablespoons onto ungreased cookie sheet.
4. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes about 5 dozen cookies.

If you’ve kept your cookie dough dollops even, this should hopefully work out.



Make sure your ice cream is fully frozen. The firmer it is, the easier it is to slice it.
 First, use a knife to make an incision in your ice cream pint, dragging it vertically from the top of the pint to the bottom. Tip: the line where the cardboard meets makes a good line to follow.
 Cut through about a fourth of the way into the ice cream carton (about 1 inch) until you have a disc.

Peel the cardboard off of the ice cream and place the disc between your two cookies. Freeze again and enjoy!




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