Strawberry and Ice Cream Sandwiches

By Laurie Ellen Pellicano

Updated June 24, 2021

  • Johnny Miller for The New York Times. Food Stylst: Laurie Ellen Pellicano.
Media 1 of 1
Total Time
15 minutes, plus time to heat grill, if using
Rating
4(349)
Comments
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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

  • 1 pint/12 ounces strawberries, washed, hulled and roughly chopped

  • 1 tablespoon granulated sugar, plus more for sprinkling

  • 4 to 6 slider buns or dinner rolls, preferably brioche (see Tip)

  • ¼ cup salted butter, melted

  • Amaro Montenegro, for drizzling (optional)

  • 1 pint vanilla or strawberry ice cream

Ingredient Substitution Guide
Nutritional analysis per serving

57 grams carbs; 66 milligrams cholesterol; 364 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 4 grams saturated fat; 10 grams fat; 3 grams fiber; 441 milligrams sodium; 11 grams protein; 6 grams sugar

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

  1. Step 1

    If grilling, heat the grill. If griddling, heat your griddle or pan to medium.

  2. Step 2

    Using a fork, mash strawberries with 1 tablespoon sugar until saucy with fine chunks.

  3. 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.

  4. 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.

  5. 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.

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Ratings

4 out of 5
349 user ratings
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Comments

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

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.

Sue

The Italian breakfast is always interesting! There's maritozzi, too - full of sweetened whipped cream. There are on par - we love brioche and had lots of smiles for breakfast. Thank you!

Peter

I first saw this some years ago in Palermo market, not as breakfast, but as a walking-around snack. It seemed everyone had a sandwich with gelato. Spectacular! It made everyone smile.

Kristin

Fun to cook, fun to eat! Keep a close eye when toasting the sugared side - it goes fast!

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