Servings:
1
Chef notes
Believe it or not, ice cream sandwiches are a typical breakfast food in Sicily. Instead of cookies, a brioche bun is the vehicle for creamy gelato in the flavor of your choice. Donatella Arpaia finishes these pistachio gelato sandwiches (called Brioche con Gelato in Italian) with a sprinkle of chopped nuts and a pinch of powdered sugar.
Ingredients
- 1 brioche roll, split and lightly toasted
- 3 scoops your favorite pistachio ice cream or gelato
- 1 pinch chopped pistachios nuts
- Powdered sugar to taste
Preparation
Split and lightly toast the brioche. Place 3 small scoops of pistachio ice cream on brioche and sprinkle with chopped pistachios. Cover with other half of brioche. Dust sandwich with powdered sugar.
