The Ice Cream Sandwich

Growing up everyone had an ice cream favourite. As kids, some of us loved the Gaytime or a Cornetto, and our ice cream treats were usually bought from the corner store or service station. My ultimate ice cream treat was the ice cream sandwich Eskimo Pie. There was also a simpler version than the Eskimo Pie of vanilla ice cream wedged between chocolate biscuits, which was simply a slab of vanilla ice cream between two wafers. When I couldn't get my hands on an Eskimo Pie, that wafer sandwich did just fine.

More recently I discovered the Pat and Stick's ice cream sandwich. At first it was only available in gourmet outlets. I first tried it at Eveleigh Markets. Then, earlier this month, I noticed it's now on sale at the servo. Earlier this year, we saw Andy Bowden, pastry chef at Hartsyard, do a limited edition supermarket Pop-Tarts take. There's no doubt we've renewed our love affair with this layered frozen treat.

Ice cream sandwiches are also breaking news at restaurants. TV celebrity chef Colin Fassnidge is always on trend (or more accurately ahead of them) so he's had an ice cream sanger on the dessert menu at Surry Hills venue 4Fourteen since opening.

Then there are ice cream sandwiches that start your day. Reubens Hill serve a ‘Dog’s Breakfast’ ice cream sandwich with salted caramel. (I might be missing something, but I don't get that name.)

Yet our favourite start to the morning has to be with breakfast cereal. Although only opened for breakfast on Sunday's talented Roy McVeigh gives us one special breakfast dessert, his super scrumptious Cornflake milk ice cream in a white chocolate sandwich (and by the way, it's only five bucks).

McVeigh only does breakfast on Sundays at Dragoncello (from 8am to midday) but they are worth travelling to Surry Hills, no matter where you are in Sydney. Eggs your way with bacon, chilli jam and onion brioche ($14); Venison boudin with apple, 62 degree egg on potato bread ($15); Chicken congee, 62 degree egg, kimchi and seaweed ($15); Eggs baked with beef sausages on rye bread ($18); Grilled plum with yoghurt snow and smoked pecan ($12); Toast and preserves ($5). All these breads by the way are magical; they're made by McVeigh in his Dragoncello kitchen. Don't limit your visit to Dragoncello for breakfast though - it's worth a long journey (or a local one) any night Wednesday to Sunday.