By Laurie Ellen Pellicano
- Total Time
- 15 minutes, plus time to heat grill, if using
- Rating
- 4(265)
- Notes
- Read community notes
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.
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Ingredients
Yield:4 to 6 sandwiches
- 1pint/12 ounces strawberries, washed, hulled and roughly chopped
- 1tablespoon granulated sugar, plus more for sprinkling
- 4 to 6slider buns or dinner rolls, preferably brioche (see Tip)
- ¼cup salted butter, melted
- Amaro Montenegro, for drizzling (optional)
- 1pint vanilla or strawberry ice cream
Ingredient Substitution Guide
Nutritional analysis per serving (24 servings)
333 calories; 9 grams fat; 4 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 52 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 10 grams protein; 404 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
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.
Tip
- You’ll want a bun that is sturdy enough to hold up under the ice cream, so choose one that has a bit more heft.
Ratings
4
out of 5
265
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Cooking Notes
John
It’s not for polite cultured people, This is obviously a meal for something like a relaxed 4th of July celebrations with kids. Bruh
Nancy Roche
My mom used to make these all the time in the summer with round choux pastry - basically cream puffs with strawberries added to the whipped cream. Sweet light and delicious! And messy!The problem I have is that the humidity in summer can make them a bit soft.
Christine B
Wonderful way to use up a handful of leftover brioche dinner rolls. Used (also leftover) chilled, rosemary-and-EVOO-roasted cherries instead of strawberries (mashed those into the softened ice cream, then back into the freezer until after dinner. Drizzled just a bit of chilled Amaro on the toasted brioche before serving.As my 16-year old daughter put it: “This doesn’t suck.”
Mindy
Wow! Made this with extended family gathered together in the kitchen. Everyone was moaning with pleasure while ice cream dripped down arms. Please make this for the people you love! And be sure to use salted butter!
Lost Lenore
Use “Hawaiian” buns as a perfect carrier for these.
JJones
Didn't have Amaro Montenegro, so drizzled a bit of amaretto over the toasted brioche, so good.We might have to try it for breakfast!
Mike
Reminds me of the way ice cream was served to us from a cart in Bangkok about 20 years ago: in small scoops on a hot dog bun, drizzled with sweetened condensed milk. It was absolutely delicious, and the bun helped insulate the ice cream from the warm air.
Mindy
Wow! Made this with extended family gathered together in the kitchen. Everyone was moaning with pleasure while ice cream dripped down arms. Please make this for the people you love! And be sure to use salted butter!
John
I don't understand this at all:"Cook buns, buttered side up, until lightly toasted underneath, 1 to 2 minutes. Flip and toast the buttered sides.."what's the first part? 'cook' how? and why 'flip' if the buttered sides are already 'up'?
Becky McAndrews
Made these with pretzel rolls - wonderfully delicious!
Lost Lenore
Use “Hawaiian” buns as a perfect carrier for these.
Lisa V in BK
Agree 100%. Hawaiian rolls are the way to go here. we used the small slider size hawaiian rolls. I have made these twice and they are super quick to make. the first time I made them i wasn't sure how much I liked the pairing of a hot bun with ice cream, but the second time around that didn't bother me at all. These are delish.
Christine B
Wonderful way to use up a handful of leftover brioche dinner rolls. Used (also leftover) chilled, rosemary-and-EVOO-roasted cherries instead of strawberries (mashed those into the softened ice cream, then back into the freezer until after dinner. Drizzled just a bit of chilled Amaro on the toasted brioche before serving.As my 16-year old daughter put it: “This doesn’t suck.”
Nancy Roche
My mom used to make these all the time in the summer with round choux pastry - basically cream puffs with strawberries added to the whipped cream. Sweet light and delicious! And messy!The problem I have is that the humidity in summer can make them a bit soft.
Richard Rideau
Not for the polite cultured crowd. A real sloppy mess to try eating. Will not repeat.
John
It’s not for polite cultured people, This is obviously a meal for something like a relaxed 4th of July celebrations with kids. Bruh
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