Sure, there’s the classic ice cream sandwich, but what about something a little more interesting for your next barbecue or cookout? Faith uses one of her all-time favorites—grilled buttered cornbread—to make an irresistible ice cream sandwich. Make a few extra slices of bacon when you make Faith’s Shrimp Roll to use with this dessert, and after dinner, throw the cornbread on while the grill is still warm. Use your favorite vanilla ice cream (or look for goat’s milk ice cream for its wonderful sour notes, a suggestion from Alex Province).
Here’s how you do it:
Use store-bought or homemade cornbread. Slice in 1/2 or 3/4-inch slices. (Or split corn muffins horizontally.) Butter both sides of each slice, grill until very golden and crispy, then flip and grill the reverse side until very crispy.
Remove the cornbread slices from the grill and allow them to cool. Then, top each half with vanilla ice cream and sprinkle with crisp bacon crumbs. Place the second slice of cornbread on top of the ice cream and bacon, and press down, making a sandwich. (Vegetarians can replace the bacon with toasted nuts.) Serve immediately or freeze the sandwiches for eating in one hour.
Photos: cornbread – Jessica and Lon Binder/flicker, creative commons; vanilla ice cream – wintersoul1/flickr, creative commons; crumbled bacon – Steven Depolo/flickr, creative commons
