Christmassy Ice Cream Sandwiches

with Barattolino Croccantino

Ingredients

  • 1 tub of Barattolino Croccantino
  • 100 g icing sugar
  • 40 g cocoa powder
  • 110 g cold butter (cut into cubes)
  • 1 egg at room temperature
  • 1 tsp vanilla extract
  • 1 tbsp spices (cinnamon, ginger, cloves)
  • A pinch of salt

For the icing

  • 15 g egg white
  • 75 g icing sugar
  • A few drops of lemon juice

METHOD

Plenty of delicious recipes to enjoy and share.

Watch the video and follow the step-by-step instructions to make our Christmassy Ice Cream Sandwiches with Barattolino Croccantino gelato.

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DON'T MISS A SINGLE STEP

Watch the video to see all the steps you need to follow for this delicious Sammontana recipe.

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STEP 1

Ice cream filling preparation

Line a baking tray with baking paper, cover it with scoops of gelato and cover with another sheet of baking paper. Using a rolling pin, flatten the gelato into a slab about 2 cm thick. Place in the freezer for at least a couple of hours.

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STEP 2

Biscuit preparation

Combine all ingredients in a bowl and mix by hand or with a stand mixer until you obtain a dough ball. Once all ingredients are combined, (which will take a few minutes), roll out the dough between two sheets of baking paper and let it rest in the fridge for at least a couple of hours. Remove from fridge and cut out biscuits using a round cutter or choose a Christmas tree or gingerbread man shape. Bake in a fan oven at 170°C for 12–15 minutes. Leave to cool.

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STEP 3

Assemble and decorate your biscuits

Meanwhile prepare the icing to decorate the biscuits. Whisk the egg white until stiff, add the icing sugar and a few drops of lemon juice, and mix until you obtain a smooth cream. Transfer the icing into a piping bag and decorate the biscuits. You can use rosemary and small sugar paste balls to create holly decorations. Leave to dry. At this point, remove the ice cream slab from the freezer and use the same cutter as the biscuits to cut it out. You will obtain thick discs of Croccantino gelato to sandwich between two biscuits. Place the filled biscuits back in the freezer for at least one hour before serving so the gelato firms up and holds its shape..

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