Hey friends! Irene, Creative Content Producer and Brit + Co, here! Random fact about me: I am not a huge sandwich person. I like all the components of a sandwich (bread, cheese, veggies, etc), but for some reason I don’t really like the combination of them all. There is one type of sando I can get behind though: gelato sandwiches!
Double Chocolate Chip Cookie Dough Gelato Sandwich
“I’ve had too much cookie dough” — said NO ONE EVER
Ingredients:
- Talenti Chocolate Chip Cookie Dough Gelato
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter, softened
- ¾ cup brown sugar
- ¾ cup white sugar
- 1 teaspoon vanilla
- 2 eggs (if you’re concerned about eating raw eggs, feel free to omit them)
- ¼ cup sprinkles
- 1 cup chocolate chips
Instructions:
1. To make the cookie dough, stir together the flour, baking soda, and salt in a medium bowl.
2. Cream together the butter, brown sugar, and white sugar. Add the eggs and the vanilla and mix well.
3. Add in the dry ingredients and mix until combined. Mix in the sprinkles and the chocolate chips.
4. To assemble your sandwiches, line a 6 x 9-inch baking pan with parchment paper. Spread half of the cookie dough evenly on the pan. Spread a thick, even layer of Talenti Chocolate Chip Cookie Dough Gelato over the cookie dough layer. Place in the freezer for at least an hour to set. Spread the remaining cookie dough over the gelato layer and place in the freezer overnight to fully set.
5. Cut and serve immediately. If you’re having a hard time cutting, soak a knife in hot water for a few minutes before cutting.
Make the cookie dough by stirring together the flour, baking soda, and salt in a medium bowl. Cream together the butter, brown sugar, and white sugar. Add the eggs and vanilla and mix well. Add in the dry ingredients and mix until combined.
Mix in the sprinkles and the chocolate chips. Sprinkles and chocolate chips should be in everything, don’t you think?
To assemble your sandwiches, line a 6 x 9-inch baking pan with parchment paper. Spread half of the cookie dough evenly on the pan. Spread a thick, even layer of Talenti Chocolate Chip Cookie Dough Gelato over the cookie dough layer. Place in the freezer for at least an hour to set. Spread the remaining cookie dough over the gelato layer and place in the freezer overnight to full set.
Cut and serve immediately. My sandos were super frozen, hence hard to cut through. We soaked a knife in hot water for a few minutes to warm up and then used the hot knife to cut the cookie dough concoction. It worked like a charm!
Neapolitan Shortbread Gelato Sandwich
Why choose one flavor when you can have three?
Ingredients:
- Talenti Simply Strawberry Gelato
- Talenti Double Dark Chocolate Gelato
- Talenti Vanilla Bean Gelato
- 2 ¾ cups all-purpose flour
- ½ teaspoon salt
- 1 ½ cups unsalted butter, softened
- ⅔ cups white sugar
Cream together butter and sugar until light and fluffy. Stir in flour and salt and mix until well combined. Cover and refrigerate for an hour.
Roll out dough on floured surface. Use a circle cookie cutter or a Talenti jar lid to cut circle from the dough. Place on a lined cookie sheet and bake at 375 degrees Fahrenheit for 8-10 minutes, or until golden at the edges.
Chill baked cookies in the refrigerator. Gelato melts quickly, so using chilled cookies to build your sandos will help keep everything nice and frozen. Place a scoop of Talenti Double Dark Chocolate Gelato, a scoop of Talenti Simply Strawberry Gelato, and a scoop of Talenti Vanilla Bean Gelato on a cookie. Top with another cookie. Serve immediately, or stick in the freezer for another time.
Now the question is… which flavor do I bite into first?
Graham Cracker and Key Lime Pie Gelato Sandwich
These sandos will be the *key* to your heart.
Ingredients:
- Talenti Key Lime Pie Gelato
- ¼ cup butter, softened
- ¼ cup packed brown sugar
- ½ teaspoon vanilla
- 2 eggs
- 1 ½ cup whole wheat flour
- ½ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon milk
Instructions:
1. Cream together butter and brown sugar. Mix in eggs and vanilla. Combine all the dry ingredients together and mix into the egg mixture. Stir in milk. Cover and chill dough until firm, about an hour.
2. Roll out dough on floured surface and use a cookie cutter to cut out shapes. Place on lined cookie sheet and bake for 10-12 minutes at 350 degrees Fahrenheit, or until golden brown.
3. Chill cookies in refrigerator. Once chilled, scoop Talenti Key Lime Pie gelato on one cookie and place another cookie on top. Use a spoon or your finger to smooth out the edges. Serve immediately or freeze for another time.
Combine all the dry ingredients together. Cream together butter and brown sugar. Mix in eggs and vanilla. Mix dry ingredients into the egg mixture.
Stir milk into the batter. Cover and chill dough until firm.
Roll out dough on floured surface and use a cookie cutter to cut out shapes. Place on lined cookie sheet and bake for 10-12 minutes at 350 degrees Fahrenheit, or until golden brown.
Chill cookies in refrigerator. Once chilled, scoop Talenti Key Lime Pie gelato on one cookie and place another cookie on top. Use a spoon or your finger to smooth out the edges. Serve immediately or freeze for another time.
Did you know Talenti Key Lime Pie Gelato has actual graham cracker pieces mixed in it? Sign me up!
Now the question is… which of these gelato sandos are you?
Are you a colorful soul with a big, gooey heart? You’re a Double Chocolate Chip Cookie Dough Gelato Sando!
Are you a classic gal with a refined and traditional taste? You’re a Neapolitan Shortbread Gelato Sandwich!
Are you a little quirky but have a zest for life? You’re a Graham Cracker Key Lime Pie Gelato Sando!
How will you assemble your gelato sandwiches? Share your photos on Instagram using #britstagram.
DIY Production and Styling: Irene Lee
Photography: Chris Andre
This post is a collaboration with Talenti.
