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.
- Serves: 4 persons
- 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
Step 1If grilling, heat the grill. If griddling, heat your griddle or pan to medium.
Step 2Using a fork, mash strawberries with 1 tablespoon sugar until saucy with fine chunks.
Step 3On 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 4Cook 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 5Drizzle 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.