A Baked Joint and Baked & Wired
Bypass the pies and brownies at these sister bakeries (it’s hard, we know) for the area’s best frozen sammies. Cookies and ice cream—both house-made—come together in flavors such as peanut butter/chocolate and oatmeal/blueberry swirl. We scream for them all. A Baked Joint, 440 K St., NW; 202-408-6985. Baked & Wired, 1052 Thomas Jefferson St., NW; 703-663-8727.
Bakeshop
Each week, this Clarendon bakery gets a different flavor of Trickling Springs ice cream, then stuffs it inside from-scratch cookies or macarons. Chocolate chip is good—but sugar-crusted gingersnaps are better. 1025 N. Fillmore St., Arlington; 571-970-6460.
Captain Cookie and the Milkman
This bakery and three-food-truck fleet turns out the kind of soft, chewy cookies that make perfect ice-cream sandwiches. You can mix and match flavors. Our dream combo: black-cherry ice cream with double-chocolate cookies. 2000 Pennsylvania Ave., NW; 202-795-9184. Food-truck locations at captaincookiedc.com.
Munch
Ice cream at this Annandale spot comes in vibrant colors such as purple (ube, or yam) and inky black (ash coconut). But the main draw is the sandwiches, made with warm doughnuts. 4221 John Marr Dr., Annandale; 703-942-6285.
On Rye (CLOSED)
This Jewish deli’s delicious answer to an ice-cream sandwich: fat slices of marbled chocolate babka (similar to coffee cake), which bind Dolci Gelati vanilla-bean gelato. 740 Sixth St., NW; 202-794-8400.
Ted’s Bulletin
What’s tastier than house-made pop-tarts? Two such pop-tarts stuffed with ice cream. While the sando isn’t officially on the menu here, servers are happy to oblige with vanilla or chocolate scoops. 14th Street, 202-265-8337; Capitol Hill, 202-544-8337; Gaithersburg, 301-990-0600; Merrifield, 571-830-6680; Reston, 703-956-9510.
This article appeared in the August 2017 issue of Washingtonian. It has been updated to reflect On Rye’s closure.
Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.
Jessica Sidman covers the people and trends behind D.C.’s food and drink scene. Before joining Washingtonian in July 2016, she was Food Editor and Young & Hungry columnist at Washington City Paper. She is a Colorado native and University of Pennsylvania grad.
