Gelato Biscotto Italy’s Iconic Frozen Sandwich

For the Biscotto (Chocolate Cake Base)

• 140 g (1 stick plus 2 tablespoons) unsalted butter, melted, plus extra for greasing
• 2 tablespoons olive oil (preferably extra virgin)
• 100 g (½ cup) demerara sugar, or light brown sugar
• 105 g (½ cup) white granulated sugar
• 3 medium eggs
• Pinch of salt
• 1 teaspoon vanilla extract (or paste/bean)
• 110 g (¾ cup plus 2 tablespoons) all-purpose flour
• 60 g unsweetened cocoa powder (⅔ cup, packed)

For the No-Churn Vanilla Ice Cream

• 300 ml (1 and 1/4 cup) heavy cream (double cream), chilled
• ½ can sweetened condensed milk (200g / 7oz)
• 1 teaspoon vanilla extract (or paste)

For Dipping (Optional Decoration)

• 250 g (9oz) Dark chocolate, melted (can also use milk chocolate)
• 2-3 tablespoons chopped hazelnuts, toasted (optional)

• Prepare the Biscotto Base: Melt the unsalted butter in a small saucepan and set it aside to cool slightly. While the butter cools, preheat your oven to 180°C (350°F) for a static oven.

  

• In a large mixing bowl, combine the cooled melted butter, olive oil, vanilla extract, both demerara (or light brown) and white granulated sugars, and the eggs. Whisk all these wet ingredients together thoroughly with a hand whisk until the mixture is well combined and smooth.

• Next, sift the all-purpose flour and unsweetened cocoa powder directly into the wet ingredients. Add a pinch of salt. Gently whisk everything together until the batter is completely smooth, ensuring there are no lumps of flour or cocoa powder. The resulting chocolate batter should have a notably thick consistency.

  

• Grease a 15×10 inch baking tray with a little extra butter, then line it with baking parchment. The greased tray will help the parchment stay in place. Evenly spread the thick chocolate batter over the entire prepared tray, creating a smooth and uniform layer from edge to edge.

  

• Bake the biscotto base in your preheated oven for approximately 15 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Once baked, remove the tray from the oven, cover the warm cake with a clean kitchen towel, and allow it to cool completely on a wire rack. This helps retain moisture and softness.

• Once the cake is completely cool, carefully remove it from the baking tray. Trim off the very edges for a clean finish, then cut the large cake rectangle in half. These two halves will form the top and bottom layers of your ice cream sandwiches. Prepare a freezer-proof dish (roughly 10 inches in size, either square or rectangular) by lining it generously with plastic wrap, followed by a layer of baking parchment. Ensure there’s ample overhang to completely cover the top of the dessert later.

• Place one of the chocolate cake halves at the bottom of your lined freezer dish. Make sure the side that was facing up during baking is now facing down, so the smoother bottom surface becomes the base of your sandwich.

• Prepare the Ice Cream Filling: In a clean, large mixing bowl, combine the chilled heavy cream, sweetened condensed milk, and vanilla extract. Using an electric whisk (or stand mixer with a whisk attachment), beat the mixture until stiff peaks form. This means when you lift the whisk, the cream mixture holds its shape firmly.

  Carefully spread this fluffy homemade ice cream in an even layer over the chocolate cake base in your dish. Then, gently place the second chocolate cake half on top of the ice cream layer. Wrap the entire dessert tightly with the overhanging plastic wrap and baking parchment to prevent any ice crystal formation and freezer burn.

  

• Freeze and Cut: Transfer the wrapped dish to the freezer and allow it to freeze for a minimum of 8 hours, or ideally, overnight. This extensive freezing time is crucial for the ice cream to set completely and for the biscotto to firm up enough for clean slicing.

  Once thoroughly frozen, unwrap the block from the dish. Trim the edges again if desired for a perfect rectangle, then carefully cut the large frozen block into 10 individual ice cream sandwiches. You can adjust the size to make more or fewer sandwiches according to your preference.

Optional Decoration: Chocolate-Hazelnut Dip

• For an extra touch of indulgence, melt the dark chocolate in a heatproof bowl set over a saucepan of simmering water (or in a microwave safe bowl at 30-second intervals). Once melted and smooth, stir in the chopped hazelnuts. Take each frozen ice cream sandwich and dip half of it into the melted chocolate-hazelnut mixture. Allow any excess chocolate to drip off, then place the dipped sandwiches on a baking sheet lined with parchment paper. Return them to the freezer for a few minutes to allow the chocolate coating to set completely before serving. Leaving the other half undipped makes them easier to hold and enjoy!

  

Storage: To ensure your homemade Gelato Biscotto stay fresh and delicious, wrap each ice cream sandwich individually in parchment paper, then tightly again in plastic wrap. Store these double-wrapped treats in an airtight freezer-safe container in the freezer for up to 3 months.

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