Abstract: The ice cream novelty product and the method of manufacturing the product includes two relatively thin layers of biscotti baked goods, approximately ¼-inch thick, on opposing surfaces of an intermediate ice cream layer, approximately ¾-inch thick. On the surface of each biscotti layer which comes into contact with the ice cream layer is a layer of thin, couverture chocolate. The chocolate layers are quite thin, approximately 1/16- 1/32 inch, with the couverture chocolate being a combination of chocolate liquor and cocoa butter in the range of 33-36% cocoa butter, with the rest being substantially chocolate liquor.