“Who doesn’t want an ice cream sandwich at 11 o’clock at night?” asks Café ArtScience pastry chef Renae Connolly. It’s a good question, especially now that her contributions to the Cambridge restaurant’s new late-night menu include the treats on our cover: housemade graham cookies and double chocolate chip cookies filled with rotating ice creams like cookies ’n’ cream, strawberry-vanilla swirl, raspberry, tangerine sherbet and a 12-year Zaya rum ice cream dipped in chocolate fudge sauce. “There is usually extra ice cream on hand when I change our à la carte dessert menu,” Connolly says, “so using it to make fun ice cream sammies for late-night made perfect sense.” Keep an eye out for a PB&J ice cream sandwich she’ll be testing this summer.
650 E. Kendall St., Cambridge (857-999-2193) cafeartscience.com
As if they weren’t tempting enough, Blackbird Doughnuts’ freshly baked treats can now be used in soft-serve ice cream sandwiches. The pairing was “a no-brainer,” says owner Rebecca Roth Gullo, noting that the South End shop’s ice cream offerings also include chocolate- and cherry wax-dipped cones. “We have this insanely fancy Italian soft-serve machine that churns out full-fat, silky-smooth chocolate and vanilla soft-serve ice cream. The doughnuts were just begging for this combination.” Any doughnut is fair game, though Roth Gullo says the cake doughnuts have been a popular choice. Her personal favorite? A salted toffee doughnut with a swirl of chocolate and vanilla soft serve and a dusting of chocolate doughnut bits.
492 Tremont St., Boston (617-482-9000) blackbirddoughnuts.com
Gracie’s Ice Cream
Gracie’s has made the most important meal of the day even sweeter with breakfast-inspired ice cream sandwiches that recently made their way off the specials list and onto the regular menu. Cereals like Fruity and Cocoa Pebbles are used to make marshmallow treats that sandwich squares of vanilla and salty whiskey ice cream, respectively. New batches are available each Monday, but owner Aaron Cohen warns, “When they’re gone for the week, they’re gone.” So get in line now, especially with new flavors in the works that pair peanut butter ice cream with Honey Nut Cheerios and chocolate ice cream with either Cap’n Crunch or Peanut Butter Puffins.
22 Union Square, Somerville (617-764-5294) graciesicecre.am
Already a fan of the Parlor Ice Cream Co.’s condensed milk ice cream that’s used in his pop-up restaurant’s boozy Greek frappe, Pelekasis chef Brendan Pelley tasked friend and Parlor owner Jacqueline Dole with coming up with even more frozen treats. One result: A baklava ice cream sandwich, made by folding baklava crumble right into walnut-and-pistachio ice cream, which is spiced with cinnamon and clove before being sandwiched between two cookies made with honey, walnuts and cinnamon. “The desserts at Pelekasis aim to be fun and Greek-inspired,” Pelley says, “so this was a great way to get the amazing flavor profile of baklava into a fun little summertime dessert.” Opa!
3 Appleton St., Boston (617-482-0117) pelekasisboston.com