Brioche con gelato

Take a few scoops of Italian gelato and spread it over an opened brioche bun. The result? Brioche con gelato. 

To be precise, this ultimate treat comes from Sicily. That Italians know what tastes good is once again clear here. This delicious ice cream sandwich is in fact most often eaten at—guess when—the breakfast table. Order one before eleven in the morning, accompanied by a fresh cappuccino.

A few conditions

Not every type of brioche is suitable for spreading with ice cream. The bread must be baked in the shape of a bun, so that the ice cream can be spread on top. The idea is for the ice cream to melt and seep slightly into the bread. The brioche therefore needs to remain soft enough, but must not become too soggy.

Also worth trying: Venezuelan arepas

A bun spread with butter and briefly toasted gives the best result. The crispiness from the grill combined with the soft ice cream is fantastic in our opinion—and we haven’t even mentioned the aroma of the butter. Do be careful! Don’t eat the bun in large bites; let the ice cream melt slowly in your mouth instead. Otherwise, you’ll have a serious brain freeze in no time.

Make it yourself

As for making it yourself: easy does it. The first step is finding the perfect brioche bun; you can get these from a good artisan bakery or make them yourself. Halve the bun and spread with a generous dab of butter. Grill briefly and top with two or three spoonfuls of Italian ice cream of your choice. Top with whipped cream and chocolate sauce? Absolutely. Buon appetito!