Thanks to the Mad Genius Tip, let's just say there will be no more ice cream-sticky fingers. 

Jillian Kramer
March 15, 2018

Just in time for St. Patrick’s Day—the holiday that celebrates all things green, including beer—Food & Wine Culinary Director Justin Chapple has a Mad Genius Tip that will surely sweeten your celebration: Chapple is sharing how to make Lucky Charms ice cream sandwiches.

The sandwiches—a combination of white chocolate, vanilla ice cream, and, of course, Lucky Charms cereal—come together easily and quickly with Chapple’s easy recipe. But his Mad Genius Tip takes the ease of making any kind of ice cream sandwich to another level.

Chapple’s tip is this: the next time you want to make an ice cream sandwich, skip gallons of ice cream in favor of pints. Then, don’t scoop from the container; instead, lay the pint on its side on a cutting board, and slice straight through the ice cream while it’s still in its packaging.

You’ll end up with perfectly-sized disks of ice cream filling that you can slide between your sandwich pieces—in this case, white chocolate bark with Lucky Charms. Then you simply peel the pint container away. You never have to touch the ice cream, or feel frustrated when it’s too hard to scoop.

Chapple also welcomed two guests onto this episode of Mad Genius Tips Live—Lindsay Maitland Hunt, author of Healthyish, and Mary Frances Heck, senior editor of Food & Wine and author of Sweet Potatoes: Roasted, Loaded, Fried, and Made into Pie—who shared recipes from their respective cookbooks that will complete any St. Patrick’s Day menu.

Hunt’s shakshuka recipe—which is made with a red sauce in her book—is adapted here to use salsa verde, giving it a holiday-appropriate green hue. And Heck’s Irish fish pie is—as its name indicates—an appropriate dish for this Irish holiday. It’s filled with a variety of fresh seafood and topped with pureed sweet potatoes, and tastes like what Heck describes as a “New England-style chowder meet shepherd’s pie.” We're in.