Ice cream sandwiches, to me, are pure nostalgia. Scraped knees, grass stains, a sunny day, an ice cream sandwich sticking to my fingers and melting down my wrist. I would wolf down a couple at once if I could sneak to the freezer and back down to the porch unnoticed by adults. Or my brother and I would walk the streets of our beach town with bare feet, walking only on the grass to avoid burning our soles, ice creams in hand. He'd be preparing for a day of fishing with his buddies. Sometimes I'd go hang with my little girlfriends -- but mostly I would have my nose in a book.

Ice cream, like all of the best desserts and like childhood, should be simple. The ice cream in these sandwiches is wicked easy. It's a no-churn method that I stand by. (It works even better with classic custard-base ice creams.) These ice cream sandwiches, then, are way more high vibe than the sticky, sugary ice cream sammies of my youth. Although they're arguably just as worthy of making memories.

I swear I almost didn't post this recipe because there are so many steps, what with the homemade grahams. The final result is really fun and delicious of course! And honestly you could get store bought graham crackers or cookies and do the same thing. It's about a millions times faster to put together that way. But homemade gluten free grahams are really something special. The only semi-acceptable store bought ones are mostly rice based which gives them this toothsome, gritty quality I can't generally abide by. But when you're in dire need of a s'more they'll do.

I like to make these grahams and have them around the house for snacking. They're crisp and subtly sweet with just a hint of cocoa. They're particularly good topped with almond butter and berries and honey. If you half dip them in chocolate they go from snack to dessert. And dipped in coffee... hoo boy!