Desserts
Ice Cream (Gelato) Sandwiches
Preparation
45 min
Cooking time
10 min
Portions
10
You can also use store-bought chewy cookies. Can be stored in the freezer for up to 1 week. Simply freeze the assembled ice cream sandwiches for about 1 hour before transferring them into a freezer bag.
Ingredients
Preparation
- Preheat the oven to 350 °F (one rack in the upper third and the other in the lower third). Line two baking sheets with parchment paper.
- In a bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Melt the chocolate in a heatproof bowl set over a pot of simmering water, or in the microwave, stirring every 10 seconds. Incorporate the melted butter and vanilla extract.
- In another bowl, beat the eggs with both sugars using a hand mixer on medium-high speed. Mix until pale and fluffy, about 5 minutes.
- Alternating between the dry and wet ingredients, gently fold in about ⅓ of the flour mixture, and then ⅓ of the chocolate mixture until just combined. Repeat the steps until no flour or chocolate remains. Do not overmix.
- Scoop balls of dough (about 2 tbsp) and place them on the prepared sheets, about 2 inches apart. Sprinkle the tops with the flaky salt.
- Bake for 8 to 10 minutes, rotating sheets and rack positions halfway through, until cookies spread and dome, with small cracks beginning to form on tops. Transfer on wire racks to let cool completely.
- Meanwhile, temper the gelato in the refrigerator until softened (but not melted), about 15 to 20 minutes. Sandwich about ¼ cup of gelato between two cooled cookies. Repeat with the remaining gelato and cookies. Buon appetito!
