The 3-Ingredient Italian Dessert I'm Making All Summer Long

Brioche con Gelato is the most perfect summer dessert with only three ingredients. And it really brings on the question, why don’t we make more ice cream sandwiches on actual bread? 

As the name implies, Brioche con Gelato is simply scoops of gelato sandwiched inside a split brioche bun. The two ingredients work together perfectly, too—tender brioche soaks up the gelato as it melts, making it easier to eat, while the two come together to turn each bite into a joyous combination of buttery bread and creamy custard. The effect is not unlike a cream puff or cream-filled doughnut. 

This Sicilian ice cream sandwich is often eaten for breakfast during the heat of summer, but it also makes a great dinner party dessert that is decidedly more interesting and a little more grown-up than cookie-based ice cream sandwiches. If a trip to Italy isn’t on your summer itinerary, here’s how to make this brilliant treat at home. 

How To Make Brioche con Gelato at Home 

These ice cream sandwiches aren’t so much baking as they are assembly—unless you want to make your own brioche or gelato, which please go ahead! You’ll need to grab brioche buns, a couple pints of gelato or ice cream, and some salted butter for toasting the buns. 

Brioche col tuppo is a traditional Sicilian bun shape made for brioche con gelato—its little hat is designed to be pulled off and dipped into the gelato as you eat, but unless you have an Italian bakery nearby, it’ll be hard to find. Instead, opt for a sturdy brioche bun.

A good grocery store bakery will have some great options, but brands like Lewis and St Pierre are reliable and widely available. Skip softer burger-style buns. They don’t hold up as well when loaded with gelato. 

Which Gelato Flavors To Use

Choose whatever gelato flavors you like to fill your buns! Pistachio, stracciatella, and hazelnut are popular, but I love strawberry gelato with the toasted brioche buns. If gelato is hard to find, you can use ice cream in these sandwiches instead. Opt for high-quality ice cream as it will melt slower and have a richer creaminess that pairs well with the buns. 

While toasting the buns isn’t required, it gives the completed sandwich a nice buttery contrast. It also bolsters store-bought buns, helping them hold up better as the gelato melts. This approach is not completely untraditional. Some Italian bakeries serve their brioche con gelato on freshly baked, still-warm buns, while others use a panini-esque iron to press the sandwiches.  

How To Make My 3-Ingredient Brioche con Gelato 

For 8 servings, you’ll need:

• 8 brioche buns 
• 8 tablespoons salted butter, divided 
• 3 pints gelato in flavors of your choice (pistachio, stracciatella, hazelnut, or strawberry)
  

Slice the buns in half horizontally. Heat a large skillet over medium heat. Working in batches of 2 buns at a time, melt 2 tablespoons of butter until bubbling. Place the bun, cut side down, in the pan and toast until lightly golden, about 1 minute. Repeat with the remaining buns and butter and let them cool completely. 

While the toasted buns cool, remove the gelato from the freezer to soften slightly. After about 5 minutes, fill each bun with 1 to 2 scoops of the gelato. Press down gently on the top bun to secure. Serve the buns immediately. 

The buns can be toasted up to two hours in advance. Cover loosely with plastic wrap or a clean kitchen towel on a serving tray. 

Other Easy Frozen Desserts

• 3-Ingredient Banana Nice Cream
• Strawberry Marlow
• 3-Ingredient Frozen Yogurt
• Strawberry Pistachio Frozen Fruit Salad