Go for the green
Pastry Chef Jonna Jensen occasionally makes an ice cream sandwich at Josie. Lately she’s been perfecting one using pistachio ice cream dotted with toasted pistachios. She puts it between two bittersweet chocolate wafers, and serves the sandwich with a mixture of macerated and fresh blackberries. The taste is as brilliant as the combination of colors. (Ice cream sandwich, $9.)
Josie, 2424 Pico Blvd., Santa Monica, (310) 581-9888.
This ice cream sandwich makes its way onto the Britta’s Cafe menu only on weekends. It consists of two lemon sugar cookies sandwiching either strawberry or blueberry ice cream. It’s four inches in diameter, so make sure you’re hungry before you order. (Ice cream sandwich, $7.50.)
Britta’s Cafe, 4237 Campus Drive, Irvine, (949) 509-1211.
Imagine a homemade Oreo, except that the filling is half chocolate mint ice cream and half chocolate malt ball ice cream. That’s Jar’s idea of an ice cream sandwich. It also comes with a tiny pool of homemade milk chocolate sauce. (Ice cream sandwich, $8.)
Jar, 8225 Beverly Blvd., Los Angeles, (323) 655-6566.
As a special, pastry chef Natasha MacAller makes a sumptuous ice cream sandwich at EM Bistro using brownies shaped like large lady fingers for the “bread.” She layers a brownie with white chocolate ice cream, drizzles it with dark hot fudge and then English caramel, tops it with roasted salted peanuts and finally covers it with another brownie. (Ice cream sandwich, $8.)
EM Bistro, 8256 Beverly Blvd., Los Angeles, (323) 658-6004.
-- Jessica Strand