Who doesn’t love an ice cream sandwich on a hot summer day? And August 2 has been designated National Ice Cream Sandwich Day. Here are a few fun facts about this beloved ice cream treat:
Several sources track the first ice cream sandwich in the United States to 1899 in New York City.
A photo from 1905 shows ice cream sandwiches being sold on the Jersey Shore for 1 cent each.
The modern ice cream sandwich (vanilla ice cream between two rectangular chocolate cookies) was invented in 1945 by Jerry Newberg, who sold ice cream at Forbes Field in Pittsburgh.
Americans eat an average of 48 ice cream sandwiches each second.
The idea that freeze-dried ice cream sandwiches were a staple for astronauts has been debunked. According to the Smithsonian website, although the food was tested for the Apollo 7 mission in 1968, there are very few details about whether it actually made it on the mission.
Ice cream sandwiches are the second most popular selling ice cream treat in the United States. According to an article in Better Homes & Garden online, in North Dakota, ice cream sandwiches are #1 when it comes to ice cream truck sales.
July is the most popular month for folks in the United States to consume ice cream sandwiches.
Want to make your own ice cream sandwich? Just take a scoop of your favorite ice cream and smush it between two cookies of your choice. Easy and oh so good!
Here’s a fun activity to do with the kids:
Ice Cream in a Bag
Materials:
· ¼ cup sugar
· ½ teaspoon vanilla extract
· 1 cup of milk
· 1 cup whipping cream, half & half or Milnot
· Crushed ice (1 bag of ice will freeze 3 bags of ice cream) · 1 cup rock salt (approximately 8 cups per 5 lbs)
· 1 quart and 1 gallon size Ziploc® freezer bags
· Duct tape
· Bath towel
Directions:
1. Put the milk, whipping cream, sugar, and vanilla in a 1 quart freezer bag and seal. For security, fold a piece of duct tape over the seal.
2. Place the bag with the ingredients inside a gallon freezer bag.
3. Pack the larger bag with crushed ice around the smaller bag. Pour ¾ to 1 cup of salt evenly over the ice.
4. Wrap in a bath towel and shake for 10 minutes. Open the outer bag and remove the inner bag with the ingredients. Wipe off the bag to be sure salt water doesn’t get into the ice cream.
5. Cut the top off and spoon into cups.
6. Makes about 3 cups.
7. Serve plain or top with nuts, coconut or fruit. ENJOY!
Thanks to: Kevin Daugherty, Illinois Ag in the Classroom Program