This amigurumi was inspired by the Singapore ice cream sandwich, and was created to commemorate Singapore’s 60th National Day. The ice cream sandwich and its wafer sibling have been a beloved street snack since the 1970s and holds nostalgic childhood memories for me, as well as my fellow Singaporeans.

As children, we would sometimes run out when we heard the bicycle bell tinkle so that we could get an ice cream from the Ice Cream Uncle at his traditional push-cart. The Ice Cream Uncle would use a sturdy knife to hand-cut a slice of the potong ice cream from the ice cream block, remove the packaging around it, and place it on a slice of bread (these days, rainbow bread) or between two thin wafer biscuits before handing it over with a small plastic bag.

As with many things we grew up with, in the relentless march of time, constant renewal and urbanisation in Singapore, these traditional push-carts and the Ice Cream Uncles are now an increasingly rare sight in Singapore.

Pattern Notes

This amigurumi pattern is easy to make and suitable for beginners.

It consists of 4 parts: the body and base of the sandwich bread slice, and the body and base of the ice cream.

The body and base of the sandwich bread slice is first worked in rows, then worked in rounds around the piece to make the crust. The top and bottom are then stuffed and stitched together.

The ice cream is constructed similarly.

Finished Size

Approx. 10cm by 8cm by 5.5cm
Ice Cream only: approx. 9.5cm × 6.5cm × 2.3cm
Bread Slice only: approx. 14cm × 10cm × 1.5cm

The finished size will vary depending on hook size, yarn weight, crochet tension and how firmly the work is stuffed.

Materials & Tools

• Yarn, fingering/sports weight in rainbow or soft white for the bread crumb, tan or camel brown for the bread crust, and whatever colour is desired for the ice cream
• 2.5mm crochet hook
• Stuffing — poly fibrefill or sponge; if using poly fibrefill, cardboard or stiff plastic sheet
• Stitch markers
• Scissors
• Yarn needle
• Safety eyes, embroidery thread (optional)

I used Xuefei’er Meng Wawa (雪妃尔萌娃娃) milk cotton yarn No.113 (rainbow) and No.30 (camel) for the bread slice, No.10 (light yellow) and No.15 (purple) for the potong ice cream. For the stuffing, I used sponge so that the amigurumi would maintain a more structured shape.

Crochet Techniques

This pattern uses US crochet terms and consists of the following stitches and techniques:

MR : magic ring
ch : chain
sc : single crochet
sc2tog : single crochet 2 stitches together
inc : increase
BLO : back loops only

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