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Marbled Brioche Ice Cream Sandwiches

Recipe courtesy of Khalil Hymore for Food Network Kitchen

From: Food Network Magazine

Recipe courtesy of Khalil Hymore for Food Network Kitchen

From: Food Network Magazine

Watch how to make this recipe.

Marbled Brioche Ice Cream Sandwiches

Name: Marbled Brioche Ice Cream Sandwiches
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 12 to 15 ice cream sandwiches
Ingredients: 1 rectangular loaf brioche (preferably from a bakery); 1/2 cup amaretto liqueur; 1 1/2 quarts chocolate chip ice cream; 3/4 pint pistachio ice cream; 3/4 pint raspberry sorbet; Confectioners’ sugar, for dusting

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Level: Easy

Total: 30 min (plus 5 hr freezing)
Active: 30 min

Yield: 12 to 15 ice cream sandwiches

These dainty ice cream sandwiches were inspired by the Sicilian tradition of stuffing brioche rolls with gelato and sweet whipped cream. For this version, we layered the ice creams, creating a marbled effect, and sliced them into more traditional ice cream sandwich shapes.

Level: Easy

Total: 30 min (plus 5 hr freezing)
Active: 30 min

Yield: 12 to 15 ice cream sandwiches

Ingredients

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1 rectangular loaf brioche (preferably from a bakery)

1/2 cup amaretto liqueur

1 1/2 quarts chocolate chip ice cream

3/4 pint pistachio ice cream

3/4 pint raspberry sorbet

Confectioners’ sugar, for dusting

Directions

Lay the brioche loaf on its side and trim off just the bottom crust (about 1/8 inch). Continue to slice the brioche lengthwise from the bottom, cutting the loaf into six 1/4- to 1/2-inch-thick planks (roughly 4 by 8 inches); trim off the crust edges.
Line a 9-by-13-inch baking dish with parchment paper, leaving a 2-inch overhang on the long sides. Arrange 3 slices of bread crosswise in the pan and brush lightly with half of the amaretto.
Remove the ice cream from the freezer; let soften until scoopable, 2 to 3 minutes. Quickly scoop the ice cream and sorbet in various sizes (from 1 tablespoon to 1/4 cup) and arrange on top of the bread in the pan, alternating flavors and sizes. Spread the ice cream and sorbet gently with an offset spatula into an even layer, filling in any gaps or air pockets.
Brush the other 3 slices of bread with the remaining amaretto and place them crosswise (amaretto-side down) on top of the ice cream. Wrap the pan tightly with plastic wrap, pressing the top layer of bread into the ice cream. Freeze until solid, about 5 hours.
Remove the plastic wrap; lift the whole sandwich from the baking dish and remove the parchment paper. Slice into thirds, cutting along the seams of the top bread pieces, then cut into smaller pieces. Dust with confectioners’ sugar.