chocolate-strawberry brioche ice cream sandwiches

Hello, dear readers! You may have noticed that things have been a little quiet around here. My life has been extra busy lately, which has resulted in me neglecting to post much in the past few weeks.

Can I say I’m sorry with an ice cream sandwich? How about one on a soft chocolate chip brioche roll, stuffed with sweet strawberry ice cream and dipped into cheerful rainbow sprinkles? Good! I thought that would do the trick.

Really, who doesn’t love an ice cream sandwich? These are truly sandwiches, as they’re made on what is basically a sweet bread roll. This form of ice cream sandwich on brioche is practically a staple in Italian snack food, only they use gelato. Feel free to use whatever frosty dessert you most enjoy, but the brioche is the important part! It creates a totally different ice cream sandwich than you’re probably used to. It’s soft and rich, much more hearty than the standard cookie-based sandwiches. For some added texture and awesomeness, feel free to toast the cut side of the brioche roll before adding your ice cream. I can sense you’re getting impatient — I’ll get to the recipe already!

chocolate-strawberry brioche ice cream sandwiches

(makes 18 small sandwiches)

3 1/4 c + 3 Tbs (482 g) bread flour
Rounded 2 1/4 tsp (7 g) salt
2 3/4 tsp (9 g) active dry yeast
5 Tbs + 1 1/2 tsp (74 g) granulated sugar
3/4 c (198 g) milk, warmed
2 eggs
2 Tbs (28 g) vanilla extract
3 oz unsalted butter, room temperature
3 oz mini chocolate chips
Slightly softened strawberry ice cream (or your favorite flavor!)
Rainbow sprinkles (optional, but fun)

Preheat your oven to 375 degrees and grab 2 sheet pans that have been lined with parchment paper.

In the bowl of a stand mixer, add your flour, salt, yeast, and sugar. Stir by hand, using the dough hook attachment, to combine. Heat the milk in the microwave for about 30-45 seconds until just above body temperature, and add to the dry ingredients along with the eggs and vanilla.

Mix with the dough hook on speed 1 for one minute. Turn the mixer up to speed 2 and mix for another minute, then up to speed 3 and mix for 2 minutes. You should have a sticky, cohesive dough. Add the softened butter and chocolate chips and mix on speed 1 for 30 seconds, then on speed 2-3 for two to 3 minutes. By now, the dough should be smooth and well-mixed, with no streaks or lumps of butter visible. If you can still see butter, scrape down the bowl and mix on speed 2 for a bit longer until fully combined.

Once the dough is mixed, scoop it into a greased bowl and cover with plastic wrap. Set the bowl in a warm place for 45-60 minutes, until it has risen to about double its original size. Punch the dough down and separate into 18 equal pieces, 2 ounces each by weight, and shape the pieces into uniform balls. Place on the prepared sheet pans and set in a warm place for another 30-60 minutes, until the rolls are risen and puffed. Mix up some egg wash (1 egg yolk mixed with 1 teaspoon of milk) and with a pastry brush, brush onto the rolls evenly on all sides.

Bake the egg washed rolls in your preheated oven for 13-15 minutes, turning the pans halfway through the baking time. When the rolls are finished, they will be dark golden brown and feel hollow when tapped. Let the rolls cool on the pans for at least 30 minutes — then, it’s ice cream sandwich time!

To assemble the sandwiches: With a serrated knife, slice the rolls in half. Scoop out a generous portion of your ice cream and place it on the bottom half of the roll (alternately, you can toast the cut sides of the roll under a low broiler until just golden brown before adding ice cream). Lightly press the top half of the roll on top of the ice cream, and dip some of the exposed ice cream into the sprinkles. Eat immediately! You can also assemble the sandwiches and place in the freezer for up to 30 minutes until ready to serve.

Any extra rolls can be kept in a zip top bag at room temperature for up to 3 days. If you don’t plan on eating them all within 3 days, they also freeze beautifully!