Best Chunnel Cake Sandwiches With Dulce De Leche Gelato Recipes

Biscotti-Gelato Sandwiches and Espresso image

Provided by Giada De Laurentiis

Categories dessert

Time 15m

Yield 4 servings

Number Of Ingredients 4

1 to 1 1/2 cups vanilla ice cream or gelato
1/2 cup chocolate hazelnut spread (recommended: Nutella)
8 pieces biscotti
4 shots espresso, for serving

Steps:

To make the sandwiches, take the ice cream out of the freezer to soften. Cover 1 side of each piece of biscotti with hazelnut spread. Place the biscotti in the freezer for 5 minutes to firm up. Take out of the freezer and quickly spread 1/4 cup of ice cream on the hazelnut side of 4 of the biscotti and top with another biscotti, spread side against the ice cream. Place the biscotti ice cream sandwiches back in the freezer for 5 minutes.
Meanwhile, brew 4 shots of espresso. Pour the espresso and serve with the biscotti-gelato sandwiches alongside.

Strawberry Wafflewich with Fresh Berry Gelato image

Provided by Jeff Mauro, host of Sandwich King

Categories dessert

Time 3h50m

Yield 6 Belgian waffles

Number Of Ingredients 21

2 cups vanilla gelato, softened
1/2 cup blueberries
1/2 cup raspberries
1/2 tablespoon chopped fresh mint
Malted milk powder, optional
2 cups quartered strawberries
1/4 cup balsamic vinegar
3 tablespoons granulated sugar
Pinch kosher salt
Pinch fresh ground pepper
Nonstick cooking spray
1 cup whole-wheat flour
1 cup all-purpose flour
2 tablespoons granulated sugar
1 tablespoon brown sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons kosher salt
1/4 cup melted butter
1 1/2 cups milk, room temperature
2 eggs
1 tablespoon powdered sugar, for garnish

Steps:

For the gelato: Scoop the softened gelato onto a clean countertop or into a baking dish. Fold the blueberries, raspberries and mint into the gelato, using two rubber spatulas. Scoop into an airtight container and freeze for 2 hours.
For the macerated strawberries: Add the strawberries, vinegar, sugar, salt and pepper to a medium bowl, and toss to combine. Cover and leave for at least 20 minutes. Drain off excess liquid.
For the waffles: In a mixing bowl, whisk together the whole-wheat and all-purpose flours, the granulated and brown sugars, the baking powder and the salt. In a separate bowl, whisk together the melted butter, milk and eggs. Slowly pour the wet ingredients into the dry ingredients, mixing until just combined. Fold in half of the macerated strawberries. Cover and rest for 20 minutes.
Preheat a waffle iron and spray its surface with nonstick spray. Pour a generous 1/2 cup of the waffle batter into the iron, close and cook until golden brown, 5 to 6 minutes. Remove the waffle and repeat with the remaining batter, reapplying nonstick spray between waffles.
Place one perfectly cooked waffle on a plate and cut it in half diagonally to make two triangles. Top one triangle with a scoop of gelato. Sandwich with the other waffle triangle. Garnish with a spoonful of macerated strawberries, followed by a sprinkling of powdered sugar.