Ice-cream sandwiches

Name: Ice-cream sandwiches
Total time: 50 min
Yield: 12
Cuisine: italian
Ingredients: 150 ml whole milk; ½ x 7 g sachet of dried yeast; 300 g strong bread flour plus extra for dusting; 200 g Tipo 00 flour; 60 g golden caster sugar; 60 g unsalted butter (cold) plus extra for brushing; 2 large free-range eggs; olive oil; icing sugar for dusting; ice cream chocolate, cream, seasonal berries, your favourite nuts – get creative!

Sicilian style with berries, nuts & melted chocolate

“Mastering a soft, spongy, delicate brioche bun is a good technique to have up your sleeve. You can, of course, leave out the sugar and make these buns for burgers or sandwiches, but here, served hot with melting ice cream, gooey chocolate, berries and other bits – what can I say, it’s an absolute treat. Very naughty, very nice. ”

Serves 12

Cooks In50 minutes plus proving

DifficultyNot too tricky

Jamie Cooks Italy Italian Bread Fruit Desserts Puddings & desserts

Nutrition per serving

Calories 220 11%
Fat 6.1g 9%
Saturates 3.3g 17%
Sugars 6.5g 7%
Salt 0.9g 15%
Protein 6.9g 14%
Carbs 36g 14%
Fibre 1.3g -

Of an adult's reference intake

Jamie Cooks Italy

By Jamie Oliver

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Ingredients

150 ml whole milk
½ x 7 g sachet of dried yeast
300 g strong bread flour , plus extra for dusting
200 g Tipo 00 flour
60 g golden caster sugar
60 g unsalted butter (cold) , plus extra for brushing
2 large free-range eggs
olive oil
icing sugar , for dusting
FILLINGS
ice cream , chocolate, cream, seasonal berries, your favourite nuts – get creative!

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Jamie Cooks Italy

By Jamie Oliver

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Method

Pour the milk into a pan with 75ml of water and heat until just warm.
Stir in the yeast and put aside. Sieve the flours into a large mixing bowl with the sugar and 10g of sea salt. Cube the butter and rub into the dry mixture with your fingertips until it resembles crumbs.
Pour in the milk, crack in the eggs, and mix with your fingers into a loose sticky dough, moving it for 4 minutes until shiny. It’s a wet dough, but it will come together!
Tip it on to a clean surface, pick it up and throw it down, then repeat about 40 times. Some dough will stick, but just scrape it back up as you go. You should end up with a smooth, elastic dough that comes off the surface and your hands easily.
Place in an oiled bowl, cover with a clean damp tea towel and leave at room temperature for 2 hours, or until doubled in size.
Tip the dough on to a flour-dusted surface and divide into 12 equal pieces. Shape into balls, then roll into little fat rounds or cigars and place on baking trays lined with greaseproof paper. Cover and leave to rise for 2 hours.
Preheat the oven to 180°C. Bake for 15 to 20 minutes, or until golden. Brush with melted butter, then transfer to a wire rack.
Now the fun bit – the fillings! Get yourself a few different tubs of ice cream – vanilla, strawberry, chocolate, salted caramel, lemon, you name it.
Toast and bash or chop nuts to create different textures. Line up a bowl of chocolate sauce and whipped cream, plus some seasonal berries, and go to town. Dust with icing sugar, and devour.