WHAT’S FOR DESSERT?

Use Cold Ice Cream for Clean Cuts – Ice cream that’s too soft will be a mess to slice. Let it freeze solid after pressing it into the pan, then use a sharp knife warmed under hot water to cut through smoothly.

Work in Batches to Prevent Melting – If your kitchen is warm, work with just a few ice cream squares at a time, keeping the rest in the freezer. This helps everything stay firm and easy to assemble.

Don’t Skip the Parchment Paper – Lining the baking dish with parchment makes it easy to lift out the ice cream layer in one piece. Press it down well so it sticks to the pan and doesn’t shift around.

Soften the Ice Cream Just Enough – Ice cream should be soft enough to spread but not melted. Let it sit at room temperature for 5-10 minutes so it’s easy to press into the pan without dripping everywhere.

Use a Flat Spatula for Pressing – A spatula or the back of a spoon makes it easy to smooth out the ice cream into an even layer. 

Let the Graham Crackers Sit for a Minute – After assembling, let the sandwiches rest for a minute before eating so the crackers slightly soften. This makes them easier to bite into while still keeping a bit of crunch.

Freeze Before Serving for a Firmer Texture – A quick 5-10 minute freeze after assembling helps everything set up so the ice cream doesn’t squeeze out when you take a bite. This is especially helpful on hot days.

Use a Serrated Knife for a Cleaner Cut – A sharp serrated knife glides through frozen ice cream more easily than a straight-edged one, creating neater squares without cracking the ice cream.

Assemble on a Chilled Surface – If you have a chilled cutting board or a baking sheet that fits in the freezer, use it to assemble the sandwiches. A cold surface helps keep everything from melting too quickly while you work.