As with grilled cheese and doughnuts, ice cream sandwiches have gone the artisanal route. More places have swapped out the Chipwich for cow-to-freezer confections. Still, no matter how fancy they get, could any other concept so simple—ice cream smushed between two cookies—be so satisfying on a hot summer day? I tasted a handful of artisanal ice cream sandwiches available at local retail shops to come up with these three favorites.
Gingersnapwich at Bakeshop
1025 N. Fillmore St., Arlington; 571-970-6460
Combine the Bakeshop’s spicy gingersnaps—which are a perfect consistency, not too hard nor soft—with luscious vanilla ice cream from Trickling Springs Creamery, and you get my very favorite ice cream sandwich of all. The cute little bakery makes other flavors, including a decadent Brookie—a chunky cross between a brownie and a cookie—layered with vanilla ice cream. The Brookie Chipwich isn’t always available, but the gingersnap one usually is. Best of all, the ice cream sandwiches are made year-round. Price: $5.50.
Peanut Butter Cookie/Banana Ice Cream sandwich at Cork Market and Tasting Room
1805 14th St., NW; 202-265-2674
If you like your ice cream sandwich heavy on the cookie and light on the ice cream, this one may be for you. The cookie is wonderfully thick, and smacks of peanuts. Be warned, two of these cookies make for a mouthful. Still, I was nuts about this one too—it was my second-favorite of all the ice cream sandwiches I sampled. The market doesn’t always have the ice cream sandwiches in stock, so call ahead. Price: $5.
The Upwich at Uprising Muffin Company
817 Seventh St., NW; 202-290-1196
It’s hard not to think of Seinfeld’s muffin top shop, Top of the Muffin to You!, while enjoying Uprising’s version of an ice cream sandwich—two muffin crowns slathered with a scoop of Ice Cream Jubilee’s “bold vanilla” ice cream. I tried the chocolate-chip muffin flavor; others include double chocolate and white chocolate macadamia. The muffin was moist but not crumbly, and loaded with mini chocolate chips—like eating cake and ice cream, but more fun. Price: $4.99.
Sherri Dalphonse joined Washingtonian in 1986 as an editorial intern, and worked her way to the top of the masthead when she was named editor-in-chief in 2022. She oversees the magazine’s editorial staff, and guides the magazine’s stories and direction. She lives in DC.
