The LA Times has this sweet article on tips for making your own homemade ice cream sandwiches. Some takeaways from the article that I thought were useful:

• The article says that the cookies should be less sweet than you would choose on your own because you’re going to be adding a BUNCH of sweet from the ice cream. Personally, I don’t think there’s anything wrong with having a cinnamon sugar ice cream sandwich, but it’s useful to keep in mind.
• Another thing I disagreed with is the point they made about choosing a slightly crunchier cookie to contrast the silkiness of the ice cream. I actually find it easier to eat an ice cream sandwich with a cookie that bends and then breaks rather than breaking. That could be because my teeth are sensitive though, and I want to avoid touching the ice cream with some of my front teeth which I’d have to do if I had two crunchy cookies. Again, preference.
• Cookies that include at least part brown sugar, molasses, honey or maple syrup will add a rich carmelized flavor to the cookies.
• Brown sugar helps to add moisture (and thus chewiness) to the cookie; some brown sugar in a sugar cookie would go great!
• Uniform cookies are a must! The dough should be placed onto the cookie sheets in nicely rolled balls rather than simply dropped.
• Premium (ie more expensive) brands of ice cream are better for making ice cream sandwiches because they tend to freeze more solidly than their private-label counterparts.

for the full story: http://www.latimes.com/features/food/la-fo-icecreamsandwich1-2009jul01,0,5368389.story

Now if you don’t want to go through the trouble of making sandwiches on your own, you can find the Coolhaus ice cream sandwich truck and buy from them (think: Kogi truck, but ice cream sammiches). They even make disposable wrappers!!

What’s your take? My favorite fresh ice cream sandwich is right here in Westwood at my beloved Diddy Riese… freezered would be Nestle! With the chocolate chips on the outside What are your faves? You got any tips for me?