Chocolate Gelato Sandwiches – Italian Special
Chocolate Gelato Sandwiches are a decadent dessert that combines rich, creamy chocolate gelato with soft, chewy cookies to create a heavenly treat. Perfect for hot summer days or as an indulgent make-ahead dessert, these sandwiches offer the best of both worlds—intense chocolate flavor and a satisfying cookie crunch. Whether you’re hosting a party or treating yourself, these frozen delights are sure to impress.
- Prep Time20 min
- Cook Time4 hr
- Total Time4 hr 20 min
For the Gelato:
- 2 cups whole milk
- 1 cup heavy cream
- ¾ cup granulated sugar
- ½ cup unsweetened cocoa powder
- 100g dark chocolate, finely chopped
- 1 teaspoon vanilla extract
- Pinch of salt
For the Cookies (or use store-bought chocolate cookies):
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
Make the Chocolate Gelato:
In a saucepan, combine milk, cream, sugar, cocoa powder, and salt. Heat over medium heat until warm.
Add chopped chocolate and stir until fully melted and smooth.
Remove from heat and stir in vanilla extract.
Chill the mixture in the refrigerator for at least 2 hours.
Churn in an ice cream maker according to the manufacturer’s instructions. Transfer to a container and freeze until firm, about 2 hours.
Bake the Cookies:
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a bowl, whisk together flour, cocoa, baking soda, and salt.
In another bowl, beat butter and brown sugar until light and fluffy. Add egg and vanilla and mix well.
Gradually add the dry ingredients to the wet ingredients until fully combined.
Drop spoonfuls of dough onto the baking sheet and flatten slightly.
Bake for 8–10 minutes. Let cool completely.
Assemble the Sandwiches:
Once gelato is firm, scoop about ¼ cup and sandwich it between two cookies.
Press gently to flatten, and smooth the edges with a spatula.
Wrap each sandwich in parchment paper or plastic wrap and freeze for at least 1 hour before serving.
Serve:
Unwrap and serve the gelato sandwiches straight from the freezer. Optionally, roll the edges in mini chocolate chips or chopped nuts for extra texture.
Recipe Notes :
Make-Ahead : These sandwiches can be made up to a week in advance and stored in the freezer.
Cookie Tip : Slightly underbake the cookies for a softer texture that’s easier to bite into when frozen.
Gelato Variations : Substitute with vanilla, coffee, or hazelnut gelato for variety.
Shortcut : Use good-quality store-bought cookies for quicker assembly.
Storage : Wrap tightly and store in an airtight container in the freezer to prevent freezer burn.
