My Two Mums
When Ellie Marin started her My Two Mums food truck in a cute 1960s caravan last year, hers was the first business in Australia solely dedicated to the ice-cream sandwich. She's since opened a pop-up in Richmond and is looking to expand further. Mix and match your ultimate combo from up to 10 ice-cream flavours (think rock salt caramel or white chocolate and raspberry), several cookie flavours (red velvet, gingernut, choc chip) and extras like choc chips, honeycomb or sprinkles. There are vegan and gluten-free options, too.
Food truck at Preston Markets (corner Cramer and Murray Streets, Preston) and pop-up at the Swan Street Chamber of Commerce, 214-216 Swan Street, Richmond. mytwomums.com.au
According to Adam D'Sylva, chef at Coda and Tonka: "Everyone loves ice-cream". That explains why his ice-cream sandwich hasn't budged from the dessert menu since Coda opened almost six years ago. Depending on what's seasonal, his house-made ice-cream or sorbet might change daily or weekly. Either way, expect two generous scoops (in flavours like mango, coconut, honeycomb or raspberry) to be crammed inside a chunky pair of crisp, flower-shaped black sesame wafers - which D'Sylva says are made especially for him by "some little old Vietnamese ladies".
Basement, 141 Flinders Lane, Melbourne, codarestaurant.com.au
The Texan barbecue thing has taken hold of Melburnian palates, and now southern-style desserts are popping up too. Bluebonnet chef/owner Chris Terlikar's bacon and smoked maple ice-cream sambo was inspired by his time spent working in the US and pairs two soft, dacquoise-like chocolate biscuits with a smoked maple syrup and bacon-flavoured ice-cream. The maple syrup is smoked in-house and the fried bacon flavours the vanilla ice-cream base. Apparently punters love it simply "because it's got bacon in it". If anything was gonna scream "hangover dessert" this is it.
187 Johnston Street, Collingwood, bluebonnetbbq.com.au
Jock's Ice Cream
A few years back, Albert Park ice-cream icon Jock Main was looking for ways to keep his kitchen staff busy during the slower winter months so he got them baking biscuits. From there, the Jock's ice-cream sandwich was born and the shop now routinely sells out every weekend when they're available (cooler months only - look out for them from Easter to September). There's a range of bikkie options that pair with his multi award-winning ice-creams; perhaps chocolate biscuits with banana ice-cream, malt bikkies with Heilala vanilla or the "deluxe", which sees the whole lot dipped in milk chocolate.
83 Victoria Avenue, Albert Park
Unapologetically decadent and utterly addictive, chef Daniel Wilson's fudgy riff on the theme is possibly also Melbourne's most over the top. It has become an immovable menu classic, and the kitchen might pump out 100-plus of them in a good week. He takes a pair of large, shortbread-style biscuits, fills them with ice-cream flavours like chocolate brownie or pistachio and fresh raspberry, and then "pimps up" the whole shebang by piping warm fudge into the centre. Fillings are changed regularly; a recent take combined smoked chocolate ice-cream with cacao nibs, dark chocolate fudge and sea salt.
131 Smith Street, Fitzroy, huxtablerestaurant.com.au