Sicilian Ice Cream Sandwiches Recipes
SICILIAN ICE CREAM SANDWICHES
Sicilian Ice Cream Sandwiches on Brioche
Provided by Victoria Granof
Categories Chocolate Dairy Dessert No-Cook Kid-Friendly Cookie Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield Makes 2 servings
Number Of Ingredients 3
Steps:
- Split the rolls crosswise, leaving the halves barely attached. Pull out some of the soft insides to make room for the gelato. Place a scoop of gelato into each brioche and sprinkle the chocolate over the exposed gelato. Close up and serve immediately. (Other traditional fillings include lemon, espresso, pistachio, and almond granita or gelato. For alternative toppings, try toasted coconut, pralines, or chopped almonds, walnuts, or pistachios.)
ICE CREAM SANDWICHES
Steps:
- 1. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- 2. In a small bowl, whisk together the flour, cocoa powder, salt, and baking powder. In another bowl, beat the butter, shortening, and sugar together with an electric mixer until fluffy. Beat in the eggs and vanilla, beating until smooth. With a spoon, stir in the flour mixture, stirring just until you have a smooth dough.
- 3. Using a 2 tablespoon cookie dough scoop, drop 6 mounds of dough on each baking sheet, leaving a couple inches between each cookie. Bake until the cookies are firm around the edges and soft in the middle, about 15 minutes. (For even baking, rotate the pans from top to bottom and back to front halfway through baking.) Using a spatula, transfer the cookies to a wire rack and cool completely.
- 4. Meanwhile, turn the ice cream pints on their sides and use a serrated knife to slice through the containers, cutting each into 3 even rounds. Place the ice cream disks on a baking sheet and freeze until ready to assemble the sandwiches.
- 5. To assemble, peel the cardboard from the ice cream disks and sandwich each disk between 2 cookies. Serve the sandwiches immediately, or wrap individually in plastic wrap and freeze up to 1 week.
HOMEMADE ICE CREAM SANDWICHES
Meet the Cook: My mom sent me this recipe. We love it, and so does company I serve it to. I inherited my love of cooking from my mother. She's a former home economics teacher. When we were growing up, each of us five kids had a night a week when we planned and prepared supper for the rest of the family. Our home is "way out in the sticks", 15 miles from town and 5 miles from the nearest neighbor. My husband and I have a son, 20, and a daughter, 17. -Kea Fisher, Bridger, Montana
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 16 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the cake mix, shortening, butter, egg, water and vanilla until well blended. Divide into four equal parts. , Between waxed paper, roll one part into a 10x6-in. rectangle. Remove top piece of waxed paper and invert dough onto a ungreased baking sheet. Remove second piece of waxed paper. Score the dough into eight pieces, each 3x2-1/2 in. Repeat with remaining dough. , Bake at 350° for 8-10 minutes or until puffed. Immediately cut along the scored lines and prick holes in each piece with a fork. Cool on wire racks., Cut ice cream into 16 slices, each 3x2-1/2x1 in. Place ice cream slice between two chocolate cookies; wrap in waxed paper or plastic wrap. Freeze on a baking sheet overnight. May be frozen for up to 2 months.
Nutrition Facts : Calories 315 calories, Fat 15g fat (8g saturated fat), Cholesterol 48mg cholesterol, Sodium 321mg sodium, Carbohydrate 42g carbohydrate (28g sugars, Fiber 1g fiber), Protein 4g protein.
MARBLED BRIOCHE ICE CREAM SANDWICHES
These dainty ice cream sandwiches were inspired by the Sicilian tradition of stuffing brioche rolls with gelato and sweet whipped cream. For this version, we layered the ice creams, creating a marbled effect, and sliced them into more traditional ice cream sandwich shapes.
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield 12 to 15 ice cream sandwiches
Number Of Ingredients 6
Steps:
- Lay the brioche loaf on its side and trim off just the bottom crust (about 1/8 inch). Continue to slice the brioche lengthwise from the bottom, cutting the loaf into six 1/4- to 1/2-inch-thick planks (roughly 4 by 8 inches); trim off the crust edges.
- Line a 9-by-13-inch baking dish with parchment paper, leaving a 2-inch overhang on the long sides. Arrange 3 slices of bread crosswise in the pan and brush lightly with half of the amaretto.
- Remove the ice cream from the freezer; let soften until scoopable, 2 to 3 minutes. Quickly scoop the ice cream and sorbet in various sizes (from 1 tablespoon to 1/4 cup) and arrange on top of the bread in the pan, alternating flavors and sizes. Spread the ice cream and sorbet gently with an offset spatula into an even layer, filling in any gaps or air pockets.
- Brush the other 3 slices of bread with the remaining amaretto and place them crosswise (amaretto-side down) on top of the ice cream. Wrap the pan tightly with plastic wrap, pressing the top layer of bread into the ice cream. Freeze until solid, about 5 hours.
- Remove the plastic wrap; lift the whole sandwich from the baking dish and remove the parchment paper. Slice into thirds, cutting along the seams of the top bread pieces, then cut into smaller pieces. Dust with confectioners' sugar.
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