Donut ice cream sandwiches were part of a recent Baskin-Robbins test. They feature a customer’s choice of ice cream topped with hot fudge and sandwiched between a powdered sugar donut. 

The over-the-top Churro Bowl Sundae at David Burke Kitchen + Garden in New York City is comprised of a bowl-shaped churro filled with vanilla bean ice cream, salted caramel ice cream and malted milk chocolate ice cream, and topped with Nutella, dulce de leech, fresh whipped cream, peanut brittle, caramel popcorn and sprinkles. 

At Hanjip Korean BBQ in Culver City, Calif., chef Chris Oh has created an exclusive line of ice cream sandwiches with Korean flavors and unexpected ingredients. One such creation is Korean Chili Fries, made with red bean ice cream and shoestring French fries between snack food chip cookies (butterscotch, pretzels, potato chips).

The Bananas Foster Cruller is one of many innovative desserts at Plan Check Kitchen +Bar. Others include the Space Age Cruller (marshmallow fluff, astronaut Neapolitan ice cream, and pistachio ice cream) and the Circus Cruller (vanilla bean ice cream, pastry cream, whipped cream and crystallized rose, hibiscus, fennel flower and mint). 

Top-chef alum Brooke Williamson’s Blueberry Piescream Sandwich at Small Batch in Playa Del Rey, Calif. features peaches and cream ice cream between two blueberry-balsamic hand pies. 

Chef Lawrence Letrero's Churro Ice Cream sandwich at Sable Kitchen & Bar in Chicago is made with hibiscus ice cream sandwiched between two rounds of sugar coated churros and garnished with dulce de leech and candied hibiscus flowers.