3-ingredient brioche ice cream sandwich
cookie cutter, ice cream scoop, frying pan, spatula
Homemade fresh strawberry jam
Nutrition per serving
Step 1/ 2
- 300 g peanut butter ice cream
- cookie cutter
- ice cream scoop
Scoop the ice cream into a round cookie cutter placed on a plate. Smooth the top with the back of the ice cream scoop so you have a flat disc. Repeat for each sandwich. Transfer to the freezer and freeze until solid, approx. 2 hours.
Step 2/ 2
- 4 slices brioche
- 2 tbsp strawberry jam
- frying pan
Using the same cookie cutter, cut four equal rounds from the brioche. Save the extra to eat or for another dish. When the ice cream rounds are solid, heat a frying pan and toast the brioche rounds until golden brown. Transfer to a plate, spread strawberry jam onto half of the brioche rounds, top with the ice cream rounds, and cover with remaining brioche slices. Serve the ice cream sandwich news immediately and enjoy!
Enjoy your meal!