2 ratings

Old Bay Ice Cream Sandwich

Bear with us on this one: If you like Old Bay Seasoning, just keep reading

This recipe is courtesy of The Ice Dreamery, Cuisinart, and McCormick.


Once both ingredients are made, the ice cream can simply be sandwiched between two crab cakes. Recipe makes two sandwiches with extra ice cream.


For the ice cream:

  • 1 Cup whole milk
  • 3/4 Cups granulated sugar
  • 2 Cups heavy cream
  • 2 Teaspoons Old Bay Seasoning

For the crab cakes:

  • 2 slices white bread, crusts removed and crumbled
  • 2 Tablespoons mayonnaise
  • 2 Teaspoons Old Bay Seasoning
  • 2 Teaspoons McCormick Parsley Flakes
  • 1/2 Teaspoon prepared yellow mustard
  • 1 egg
  • 1 Pound lump crab meat


For the ice cream:

In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, sugar, and salt until the sugar is dissolved.

Stir in the heavy cream and vanilla.

Cover and refrigerate 1 to 2 hours, or overnight.

Turn on the ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.

For the crab cakes:

Mix bread, mayonnaise, Old Bay, parsley, mustard, and egg in large bowl until well blended.

Gently stir in crabmeat.

Shape into 4 patties.

Broil 10 minutes without turning, or fry until golden brown on both sides.

Sprinkle with additional Old Bay, if desired.