These are some fancy-ass ice cream sandwiches, which suits me just fine since I’m not a fan of traditional ice cream sandwiches. I don’t like the texture difference between ice cream and cookies. I don’t like the texture of a mushy cookie either, which is what happens sometimes.
The beauty of the sandwich portion here is that it’s a soft brioche, the perfect texture to bite into, not too sweet or strongly flavored. I think it’s the only ice cream sandwich I’ve ever liked.
When I tested these out for the book, I made the suggested Brown Sugar Praline Ice Cream as the filling. That ice cream is freaking fantastic. But I had a bunch of Meyer lemons from my tree, so I decided to go with a lemon ice cream from the Jeni’s book. It’s delicious – creamy and kind of tart, nice with the brioche but not as nice as caramel.
I brought the brioche and ice cream to work, where I discovered that no one likes to actually assemble their treats. People ate the brioche, and people ate the ice cream. But I’m pretty sure no one actually had an ice cream sandwich (their loss!).
For the recipe and to see how the other Baked Sunday Mornings bakers fared, head over to Baked Sunday Mornings.