Aldi · Desserts
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About as literal as an ice cream sandwich gets: two dark biscuit wafers with vanilla ice cream between them, which is the same construction as the biscuit it takes its name from, scaled up. The wafers have to be baked soft rather than crisp. A crisp biscuit would shatter under a bite and push the ice cream out of the sides, so an ice cream sandwich wafer is formulated to yield at the same rate as what it's holding. That softness is the format's defining trait and the reason it eats so differently to a cone, where the whole point of the wafer is that it stays brittle.
