Gelato Biscotto (Ice Cream Sandwich)
Category: Desserts
Servings: 12
Ingredients
For the Biscotti (Cookies):
| Ingredient | Quantity |
|---|---|
| All-purpose flour (Farina 00) | 300g |
| Powdered sugar (Zucchero a velo) | 120g |
| Butter | 120g |
| Unsweetened cocoa powder (Cacao amaro in polvere) | 6g |
| Whole egg (Uovo) | 1 |
| Egg yolks (Tuorli) | 1 |
| Honey (Miele millefiori) | 30g |
For the Ice Cream:
| Ingredient | Quantity |
|---|---|
| Whole milk (Latte intero) | 600ml |
| Heavy cream (Panna fresca liquida) | 250g |
| Granulated sugar (Zucchero) | 250g |
| Vanilla bean (Baccello di vaniglia) | 1 |
Instructions
Step 1: Prepare the Biscotti Dough
Start by preparing the dough for the cookies. Cut the cold butter into pieces and place it in a food processor with the all-purpose flour. Pulse until the mixture resembles breadcrumbs. Transfer this mixture to a large bowl, then sift in the powdered sugar and cocoa powder. Stir to combine the dry ingredients well.
In a separate bowl, whisk together the whole egg, egg yolk, and honey. Pour this wet mixture into the flour and butter mix and knead with your hands until a smooth and firm dough forms, similar to shortcrust pastry.
Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
Step 2: Shape and Bake the Cookies
Once the dough has rested, roll it out on a lightly floured surface to a thickness of about 0.5 cm (1/4 inch). Using a round cookie cutter, cut out 24 circles, each about 8 cm in diameter.
Place the cookie circles on a baking sheet lined with parchment paper. Bake in a preheated oven at 180ยฐC (350ยฐF) for approximately 18-20 minutes, or until they are firm and lightly golden around the edges. Once done, let them cool completely.
Step 3: Make the Ice Cream
While the cookies are cooling, it’s time to prepare the ice cream. In a saucepan, combine the whole milk, heavy cream, granulated sugar, and the vanilla bean. Split the vanilla bean lengthwise, scrape out the seeds, and add both the seeds and the pod to the saucepan.
Heat the mixture over medium heat, stirring occasionally, until the sugar has dissolved and the milk is hot, but not boiling. Remove the saucepan from the heat and let the vanilla steep for about 10 minutes, then discard the vanilla pod.
Allow the mixture to cool to room temperature before transferring it to an ice cream maker. Follow the manufacturer’s instructions to churn the ice cream until it reaches a soft-serve consistency.
Once churned, place the ice cream in the freezer to firm up for at least 2 hours.
Step 4: Assemble the Gelato Biscotto
Once the cookies are cool and the ice cream is firm, itโs time to assemble your gelato biscotto. Take one cookie and wrap it with a sheet of acetate or, as an alternative, wrap it with a double layer of parchment paper.
Scoop about 80g of the chilled ice cream onto the center of the cookie and gently press another cookie on top to form a sandwich. Place the gelato biscotto back in the freezer for 30 minutes to ensure the ice cream is solid.
Step 5: Serve and Enjoy
Once the ice cream is well-frozen and the sandwich is set, remove the acetate or parchment paper and serve your gelato biscotto immediately, or store them in the freezer on a baking sheet lined with parchment paper until you’re ready to serve. Enjoy your homemade ice cream sandwiches as a delicious, refreshing treat!
These gelato biscotti are the perfect way to enjoy the indulgence of ice cream between two crisp, chocolatey cookies. Whether for a special occasion or just a sweet, summery treat, they are sure to be a hit with everyone.
