I thought I'd perfected the ice cream sandwich
Hey Friends,
It turns out my favorite ice cream sandwich wasn't actually my favorite.
In my second or third summer running Butterfly Bakery I decided to sell handmade ice cream sandwiches at the farmers market - made with our signature chocolate chip cookies.
I would bake maple-sweetened chocolate chip cookies and filled them with Strafford Creamery's Smooth Maple ice cream, which was, and still is, my absolute favorite ice cream.
They were next level.
The only hard part was figuring out how many to make. Hot Saturday? I'd sell out. Cool, rainy Saturday? I'd end up bringing extras home. I also didn't have the equipment to keep them perfectly frozen all day, so any sandwiches that didn't sell had to be... sacrificed.
By me. In my belly.
Sometimes I'd roll the edges in leftover granola. Sometimes I'd drizzle them with lemon curd. It was a terrible burden, but somebody had to do it.
I was positive that I'd figured out the best possible ice cream sandwich.
Turns out I hadn't bought a caramel company yet.
Now, an ice cream sandwich doesn't make it into my hands without a drizzle of caramel. Salted Bourbon melts into the ice cream and adds just enough warmth to make every bite taste a little more like summer. And Maple? Well. Maple cookies with maple ice cream and maple caramel is the only way to exist in a Vermont summer.
If you needed a reason to eat ice cream sandwiches this week, caramel is definitely it.
And if you're having trouble deciding between Salted Bourbon and Vermont Maple... you don't have to. That's exactly why we put together the Petite Flight and Top Flight. They're a delicious way to keep your favorites in the fridge, ready for every dessert inspiration.
Happy caramel drizzling,
❤️ Claire
CEO & Founder
Butterfly Bakery of Vermont & Fat Toad Farm
