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Strawberries and Cream, Brioche Ice Cream Sandwich

Strawberries and Cream, Brioche Ice Cream Sandwich


Strawberry Sauce
• 1 lb Strawberries, rinsed, hulled and thickly sliced
• 1/3 cup granulated sugar
• 1 Tbsp lemon juice (from 1/2 Lemon)

Additional Ingredients
• Turano Brioche Rolls
• Pint of Jeni’s Ice Cream
• Granulated sugar for topping bun
• 2 tablespoons Unsalted butter, melted


① In a medium saucepan, combine sliced strawberries, 1/3 cup sugar and 1 Tbsp lemon juice. Place over medium heat and bring to a boil, stirring occasionally. Strawberries will release juice without any mashing required.
② Reduce heat and simmer 20-23 min or until sauce is thickened, stirring occasionally. Remove from heat and cool to room temperature. Keep in mind sauce will thicken up slightly as it cools and even more with refrigeration.
③ As the Strawberry sauce cools, prep your buns by brushing the top bun with melted butter, then sprinkle granulated sugar and shake to remove any excess sugar.
④ To make your ice cream rounds, take the pint of ice cream on it’s side and use a serrated knife to slowly cut the top of the pint off (about a 1/2-1 inch from the lid). Once the lid is cut off, move your knife about an inch over and make another cut through the pint to create the ice cream round. Place the ice cream rounds in the freezer until ready to build the sandwich.
⑤ To build the sandwich, start by placing the ice cream round on the bottom of the bun, spoon over the strawberry sauce and top with the other half of the bun. Enjoy immediately after before it melts!

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