Strawberry and Ice Cream Sandwiches
This summertime snack is a spin on the Italian treat, brioche con gelato, which is typically served in hotter months for breakfast. This ice cream sandwich is made with actual bread — rather than cookies — landing this dessert in the not-too-sweet category. Griddling or grilling the buns with a butter-sugar finish adds a bit of caramelized sweetness. These are best eaten immediately, so have guests at the ready for assembling. The combination of still-warm bread, melting ice cream and strawberries is bliss.
- Total:
- Serves: 4 persons
Ingredients
- 1pint/12 ounces strawberries, washed, hulled and roughly chopped
- 1tablespoon granulated sugar, plus more for sprinkling
- 4to 6 slider buns or dinner rolls, preferably brioche (see Tip)
- ¼cup salted butter, melted
- Amaro Montenegro, for drizzling (optional)
- 1pint vanilla or strawberry ice cream
Instructions
Step 1
If grilling, heat the grill. If griddling, heat your griddle or pan to medium.Step 2
Using a fork, mash strawberries with 1 tablespoon sugar until saucy with fine chunks.Step 3
On a cutting board, open buns, leaving them connected on one edge. Brush the cut, flat surfaces with the melted butter and sprinkle lightly with sugar.Step 4
Cook buns, buttered side up, until lightly toasted underneath, 1 to 2 minutes. Flip and toast the buttered sides until golden and the sugar caramelizes, imparting a nice sheen, 2 to 3 minutes. (You may need to rotate the buns to ensure even coloring and adjust heat lower, or move to a cooler spot if using a grill.) Transfer to a cutting board and let cool before assembling.Step 5
Drizzle open buns with a little Amaro, if using. Top each bottom half with a spoonful of strawberry mash, followed by a single scoop of ice cream, then another spoonful of strawberry mash. Close up sandwiches and serve immediately.