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.
Provided by Laurie Ellen Pellicano
Categories breakfast, brunch, snack, finger foods, ice creams and sorbets, dessert
Time 15m
Yield 4 to 6 sandwiches
Number Of Ingredients 6
Steps:
- If grilling, heat the grill. If griddling, heat your griddle or pan to medium.
- Using a fork, mash strawberries with 1 tablespoon sugar until saucy with fine chunks.
- 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.
- 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.
- 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.
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