The idea of an ice cream sandwich is preposterous.
Not only cookies, not only ice cream, and not only ice cream accompanied by cookies, but a fused ice cream-and-cookie mass that you can eat three times as fast as if you were to tackle the components on their own.
And when you coat the whole thing in melted chocolate, then refreeze it to create a hard shell... well, it becomes a dessert so unbelievable that it could only come out of California.
It becomes an It's-It.
I spent most of my life thinking of It's-Its as the unicorn of the frozen dessert world.
They belonged to that far-off land where the type of produce that we on the East Coast think of as summer-exclusive is available year-round (tomatoes in December, you hear that!?) and eaten on porches and patios. Where people go surfing after work. Where celebrities walk the streets like you and me! Not real life. A year-round summer camp.
According to the official record, It's-Its were conceived in San Francisco in 1928, when George Whitney pressed vanilla ice cream between two freshly-baked oatmeal cookies, dipped the fat saucer in dark chocolate, and pronounced "It's it!" And so was born an iconic Bay Area dessert, served exclusively at the Playland-by-the-Sea amusement park for four decades.
A photo posted by Kristen Miglore (@miglorious) on
I was lucky enough to catch my first It's-It at Creative Director Kristen Miglore's wedding, where she served them alongside cobbler. (And in case you don't click through the Instagram comments to read guests' enthusiasm, know that someone wrote, "This is gonna be the best wedding ever. That's real strong dessert game right there. ITS IT!!" And they were right.)
Keeping in mind that it might be a long time—years, even—before I was back on the West Coast with an It's-It in hand, I forced myself to choose my flavor carefully, to eat it slowly. (Also motivated by preserving my fancy attire.)
A video posted by IT'S-IT Ice Cream (@itsiticecream) on
But it turns out that It's-Its have now stretched far beyond the Bay Area. I could have them shipped from the website, but they're also available at multiple grocery stores between the Food52 offices and my apartment, and on FreshDirect, too. I could have one—heck, I could have two!—tonight.
The unicorns roam close to home. (And in Maine, too, where the Harbor Bar—in which chocolate chip cookies flank by ice cream and are coated in chocolate—is a close cousin.)
A photo posted by IT'S-IT Ice Cream (@itsiticecream) on
But, for the sake of my wallet and my belief in
unicorns awe-inspiring desserts, I have taken a vow to do some work for my It's-Its, be it buying a cross-country plane ticket or making them myself.
Because the biggest shame would be for a frozen dessert so spectacular to become mundane. It's-Its just taste better when they're coated in mysticism (chocolate, too).
Do you have a dessert you know you could have anytime you want but that you save for special occasions? Name your "It's-It" in the comments below.