Cook | Enjoy on a hot day: Not It ice cream treat

August brings back memories of East Coast summers and waiting for the ice cream truck. I liked ice cream sandwiches —  created at the turn of the 19th century by a pushcart peddler on the Bowery in New York City — because you got both cookies and ice cream. When I moved west, I discovered It’s It, which originated at San Francisco’s Playland at the Beach in 1928. The It’s It piles vanilla ice cream between two oatmeal cookies, all enrobed in chocolate. My homemade version, Not It, doesn’t fully replicate that treat, but it makes a delicious alternative.

Another favorite is the Choco Taco, reportedly created by a Jewish executive at a Philadelphia ice cream novelty company. My Frozen Ice Cream Taco substitutes flour tortillas for the hard-to-recreate waffle-cookie shell.


Not It

Makes 8 sandwiches

16 round oatmeal cookies, 2 1/2–3 inches

2 Tbs. chocolate hazelnut spread or caramel sauce, optional

2 cups vanilla or favorite flavor ice cream

1 recipe chocolate coating (see recipe)

For each sandwich, place 1 cookie with flat side up. Spread with about 1 tsp. of chocolate-hazelnut spread or caramel sauce if using. Place 1/4 cup ice cream in center. Top with second cookie, flat side down. Press to push ice cream to edge of cookies. Use knife to smooth edge. Wrap in plastic. Freeze until very firm. Repeat with remaining cookies.

Prepare chocolate coating. Line a baking tray with waxed or parchment paper. Remove sandwiches from freezer. Immediately dip top half in coating. Place on tray, chocolate side up, until coating hardens (about 2 minutes). Dip bottom half in chocolate and return to tray, non-chocolate side up. Let harden. Repeat with remaining cookies. Place tray in freezer for 20 minutes. Individually wrap and freeze.


Frozen Ice Cream Taco

Makes 8 tacos

2 Tbs. sugar

2 Tbs. hot water

8 flour tortillas, each about 6 inches

1/2 cup chocolate hazelnut spread

2 2⁄3 cups vanilla fudge swirl or favorite flavor ice cream

1 recipe chocolate coating (see recipe)

1/2 cup finely chopped nuts, optional

Preheat oven to 300 degrees. Mix sugar with water until dissolved. Place tortillas on ungreased baking tray. Brush sugar water on top of tortillas. Bake 3 minutes until puffed and lightly colored. Remove and let cool.

For each taco, flip tortilla sugar side down. Spread with 1 Tbs. of chocolate hazelnut spread. In the center of the bottom half of tortilla, place 1⁄3 cup of ice cream. Fold tortilla over ice cream, pressing down to spread ice cream evenly throughout. Wrap and freeze until very firm.

Prepare chocolate coating. Line a baking tray with waxed or parchment paper. Remove taco from freezer. Immediately dip open end of taco into coating so it covers ice cream and goes about halfway down the taco shell. Use a pastry brush or spoon to apply coating to any missed areas. Place flat on tray and sprinkle one side with nuts over chocolate. Repeat with remaining tacos. Place tray in freezer for 20 minutes. Wrap and freeze individual tacos.


Chocolate Coating

Makes about 2 cups

6 oz. semi-sweet chocolate chips (1 heaping cup)

4 oz. room temperature coconut oil or solid shortening (3/4 cup)

Place in a deep, microwave-safe bowl wide enough to dip sandwiches and/or tacos. Heat for 30 seconds on high in microwave. Stir. Repeat until smooth. Let cool for 5 minutes. Dip frozen treats as directed. (Note: Items must be solidly frozen.) Store leftover coating in airtight container in refrigerator. Bring to room temperature or reheat before using.

Faith Kramer
is a Bay Area food writer. Her columns alternate with those of Josie A.G. Shapiro. She blogs at Contact her at [email protected]

Faith Kramer
Faith Kramer

Faith Kramer is a Bay Area food writer and the author of “52 Shabbats: Friday Night Dinners Inspired by a Global Jewish Kitchen.” Her website is Contact her at [email protected].