Ritz “crack” ice cream sandwiches are pretty much as delicious as you’d think!
So these Ritz “crack” ice cream sandwiches were a MESS.
So much so that I almost didn’t post them.
Which would have been a shame because ZOMG they are amazing.
And it got me thinking about the image versus the reality.
As a food blogger I want so many things. Of course I want the recipes I share to be delicious. And I want them to be accurate, easy to read and inspire you to get in the kitchen. And I also want them to look pretty. And here’s where it gets tricky.
Because TBH, I am more often than I care to admit, tempted to fuss a bit with the food – you know, to make it look more “photogenic”. Is that wrong? Would you be more inclined to make something that looked a bit sloppy and unkempt, or would you rather see a more polished image – knowing that yours (as is often the case with mine IRL) might not look the same?
I guess we’ll find out now!
Because if there’s a list of foods that no food photographer wants to “food photograph”, the top ten would definitely include:
1. Ice cream
2. Brown food
I mean, there was NO WAY to tidy these little guys up. The chocolate cracked as soon as I started slicing, the ice cream kept melting (so I had to keep re-freezing), and the crackers refused to cut clean.
And here we are.
But ZOMG they are amazing.
So make these, celebrate their glorious messiness, and eat them standing over the sink just as I did.
Not that you’ll ever see a photo of me doing so……
inspired by Smitten Kitchen
32 Ritz crackers
2 sticks (16 tablespoons) unsalted butter
1 cup brown sugar (light or dark)
1 teaspoon vanilla extract (make your own!)
2 cups chocolate chips
flaky sea salt
1 pint vanilla ice cream
Pre-heat the oven to 400 degrees. Line two 8″ x 8″ pans with foil and spray with a non-stick cooking spray. Place 16 Ritz crackers in each pan.
Melt the butter and sugar in a medium saucepan, and bring to a boil. Boil, stirring constantly, for 2 – 3 minutes. Remove pan from heat and stir in the vanilla. Pour evenly over both pans and spread to cover the crackers as evenly as possible (it will all even out in the oven). Bake for 5 minutes, remove from the oven and sprinkle with the chocolate chips. Let sit for 5 minutes and spread the melted chocolate evenly. Sprinkle with flaky sea salt.
When cool enough to handle place both pans in the freezer for at least 2 hours (can be done overnight).
Take the ice cream out of the freezer to soften slightly.
Using the foil as an aid, remove one of the cracker sheets from the pan. Line the pan again with foil or parchment paper. Return the cracker sheet, chocolate side down, into the pan and remove the foil. Scoop the ice cream on top and spread evenly. Remove the foil from the other cracker sheet and place, chocolate side up, on top of the ice cream, pressing gently to level. Freeze overnight.
Transfer to a cutting board and use a large serrated knife to cut into 16 squares. If the ice cream starts to soften, return to the freezer for about 15 minutes to firm up.
This delicious recipe brought to you by Sheri Silver