This recipe may be polarizing, so consider yourself warned. Sure, it’s beautiful, colorful and almost looks like stained glass… but what IS it?
Answer: gummy bears! Yup, that vanilla ice cream is sandwiched between two layers of melted gummy bears. For an even bigger wow factor, dip them in chocolate!
Makes about ten 2½” square sandwiches.
Preheat oven to 300 F. Line a baking sheet with parchment paper.
Arrange the gummy bears (or have your kids do this part!) in the center of the pan in a single layer, making an abstract design. After the gummies melt, you’ll swirl the surface. For a rainbow look, form rows of each color.
Place the gummies into the oven and allow them to melt. Check on them after 20-25 minutes. The edges should be melted, but the center may still be intact.
Turn the oven temperature down to 275 F and allow them to melt for 10 more minutes.
Use a toothpick, fork or knife to swirl the colors. This breaks and blends the baked “skin” that’s covering the liquified gummies underneath.
After swirling, let the sheet of gummies cool completely and sit at room temperature for at least 2-3 hours. Avoid touching the surface to maintain that glossy sheen.
It should eventually look like this! Don’t worry about the little lumps and bumps in some spots.
While the gummies are melting in the oven, place the container of ice cream in the refrigerator for 30 minutes to soften. Line a 9″ x 13″ baking pan with parchment, making sure all sides are lined.
After 30 minutes, scoop softened ice cream into parchment paper–lined pan. Use a spatula to spread it into an even layer. Place the pan in the freezer for at least 2-3 hours or more so it can harden.
After the ice cream has been in the freezer for a few hours, use the parchment paper to lift the hardened ice cream out of the pan. Use a 2½” cookie cutter (or a sharp knife and a ruler) to cut squares from the sheet of ice cream. Place these cut-outs in a parchment paper–lined pan and place back in the freezer.
Next, cut out the gummy sheet. Carefully grease the edge and walls of the square cutter and knife with coconut or olive oil. Then dip into cornstarch.
Press the cutter lightly into the sheet to mark a row. Use the sharp knife to cut the row and then each square. It will be very sticky; dust the edge of the knife with cornstarch as necessary.
If the edge or corners of the gummy square stretch a bit, that’s OK. Just push and position the corner or edge back in place and the gummy will mold it back.
Cut an even number of squares. Place the cut squares onto a parchment-lined baking sheet.
Time to assemble—you’ll need to work fast! Place an ice cream square on a gummy square, then place the other gummy square over the ice cream. Place the sandwiches on a parchment-lined baking sheet. When you’ve assembled all the sandwiches, place the pan in the freezer for an hour or two.
This chocolate step is optional, but it’s delicious and keeps the ice cream melt at bay.
Melt semi-sweet chocolate chips in the microwave at 50 percent power in 30-second bursts. Stir between intervals, and use coconut oil to thin it out if needed.
When the chocolate is completely melted, dunk the sides of the ice cream sandwich into the melt and place on parchment paper. It will harden quickly.
When the sandwiches come out of the freezer, the gummy "bread" will be a little hard at first but will soften with the warmth of little (or big) fingers.