Bring on the Ice Cream! Bang Bang Ice Cream & Bakery and Sweet Olenka’s

Just like cupcakes, froyo, and macarons were popping up everywhere just a while back, ice cream sandwiches have been the biggest thing lately! So far, we’ve tried them from 3 different places: Moo Milk Bar (see this post), and more recently, Bang Bang Ice Cream & Bakery and Sweet Olenka’s. Let the ice cream sammie adventures begin!

Bang Bang Ice Cream & Bakery

Bang Bang Ice Cream

Ginger Cookie + Bellwoods Stout Ice Cream; Birthday Cake Cookie + PB&J Ice Cream

Bang Bang has become really popular as of late, so Matt and I had to wait in line with the many others hoping to try their ice cream sandwiches. Luckily it was a nice night and the line moved fairly quickly. They make all the ice cream sandwiches on the spot and there are various options to choose from. In addition to picking between a half sandwich (1 cookie) or a full sandwich (2 cookies), you can also opt for a macaron ice cream sandwich or an ice cream puff. There are also a variety of ice cream flavours and cookies to choose from! Matt had the PB&J ice cream with a birthday cake cookie, while I went with the Bellwoods Stout ice cream and a ginger cookie. We also got an Everything cookie (chocolate, peanut butter, pretzels, and oats) to go, which we had with some vanilla frozen yogurt the night after. Delish! 🙂

Bang Bang Ice Cream on Urbanspoon

Sweet Olenka’s

Sweet Olenka's

Pear Caramel Ice Cream; Salted Caramel Ice Cream Sandwich

The Queen West location of Sweet Olenka’s is literally around the corner from Bang Bang, so there’s plenty of ice cream goodness in the area! We went today, and the decisions were endless—they have handmade ice cream, ice cream bars, ice cream sandwiches, chocolates, and baked goods! While their ice cream sandwiches are also handmade, they aren’t made-to-order. To be honest though, that really didn’t matter because their salted caramel ice cream sandwich is absolutely AMAZING! We shared that and the pear caramel ice cream, which was also really good (think refreshing and sweet at the same time). We’ll definitely have to go back!

Sweet Olenka's on Urbanspoon

Lemon Yogurt Cookies…Turned Muffin Tops

While I have some great bakers in my life, I’m not one of them. I prefer cooking more, just because baking is such a science—it requires a lot patience and precision. A slight misstep in measurements, ingredients, temperature, or technique can completely change the outcome, which is what happened to me today!

I was randomly in a baking mood, so I decided to bake lemon yogurt cookies based on this recipe from Welcome Company. I’m not sure if it’s because I halved the recipe, if I under- or over-mixed the ingredients (after my electric hand mixer went berserk and I had to do it by hand), or something else, but my cookies ended up as muffin tops! 😮

Fortunately, they’re still delicious and perfectly lemony. And to be fair, I recently gushed about the abundance of muffin tops sold in coffee shops in Boston. So when life hands you lemons… make lemon yogurt muffin tops! 😉

Lemon Yogurt Muffin Tops


  • 1¾ cups of all-purpose flour
  • 1 tsp of baking powder
  • ¼ tsp of baking soda
  • 1 tbsp of lemon zest
  • ¼ tsp of salt
  • ¾ cup of sugar
  • ½ cup (1 stick) of butter
  • ½ cup of lemon yogurt
  • 2 tsp of fresh lemon juice

Note: The measurements are based on what I did, so if you want to play it safe, I’d go with the recipe mentioned earlier!


  1. In one bowl, mix flour, baking powder, baking soda, and salt together.
  2. In another large bowl, cream/beat the sugar, butter, and lemon zest until the mixture is light and fluffy. Add and beat in the eggs, one at the time. Finally, mix in the yogurt and lemon juice.
  3. The flour mixture can then be gradually added and incorporated into the wet mixture.
  4. Scoop spoonfuls of the mixture 2 inches apart on a cookie sheet/tray (I used parchment paper, but you can use a silicone baking mat or grease the pan).
  5. Bake at 350ºF for 15 to 20 minutes or until just a light golden brown around edges.

*The original recipe involved smaller-sized cookies (teaspoonfuls of the mixture), so the baking time was shorter (~10 to 12 min.)