Last Saturday night I met up with a few of my Spanish friends who happened to be traveling through San Francisco. Earlier that day I found myself enjoying a glass of wine at the Ferry Building when I suddenly realized I should host an impromptu dinner for them! Dessert, of course, would be in the form of ice cream sandwiches. Not just any ice cream sandwich, the It's It — a San Francisco tradition since 1928 — is vanilla ice cream smashed between two oatmeal cookies, and then dipped in chocolate. Everything is so much cuter in mini form, so I made mine bite-sized. I prefer It's Its with mint chocolate chip ice cream rather than boring old vanilla, so that's what I used as well. To see how I did it — it's really simple, you can do it too! —

Mini It's Its

1 pint mint chocolate chip ice cream (or any other flavor of ice cream)
50 mini oatmeal cookies (I got mine at Bristol Farms)
1 bottle Hershey's magic shell chocolate syrup

  1. Set the cookies out, tops down, in pairs on a cookie sheet.
  2. Working quickly place a one teaspoon scoop of ice cream on top of one cookie. Top with another cookie to form a sandwich.
  3. Place in cookie sheet with the sandwiches on it in the freezer for 1-2 hours.
  4. Squirt one squirt of chocolate magic shell on top of each sandwich. Return to the freezer for another 30 minutes to an hour for the chocolate to harden.
  5. Take from the freezer, pop in the mouth and enjoy!

Makes 25 mini sandwiches.