Brooks Headley’s Sicilian-Inspired Ice Cream Sandwich

Recipe Adapted by Jeff Gordinier

Introduction

Chef Brooks Headley, renowned for his innovative pastries at Del Posto, reimagines a beloved Sicilian breakfast tradition with this deceptively simple ice cream sandwich. Drawing from the cultural roots of gelato served on soft brioche rolls, Headley’s creation substitutes store-bought white bread for authenticity and pairs it with a creamy Cherry Garcia ice cream base. The result? A “wildly satisfying” blend of sweet, tangy, and subtly savory notes, anchored by a crisp, golden bread exterior and rich, melted ice cream center.

Recipe Metadata

• Total Time: 10 minutes

• Difficulty: Easy

• Servings: 1 sandwich

• User Rating: 4/5 (135 ratings)

• Comments: 9 reviews

Ingredients

• 2 slices of soft white sandwich bread (1-inch thick, store-bought)

• 1 tablespoon unsalted butter (for toasting)

• 1 scoop (≈½ cup) Cherry Garcia ice cream (or substitute with a cherry-studded gelato for a more artisanal touch)

• 1 teaspoon extra virgin olive oil (for finishing)

Instructions

Step 1: Toast the Bread

1. Preheat a non-stick skillet over medium heat.

2. Butter both sides of the bread slices generously with ½ tablespoon butter per slice.

3. Place the bread in the skillet and cook for 1–2 minutes per side until golden brown and crisp (avoid burning). The goal is a crunchy exterior with minimal softness to prevent sogginess.

Step 2: Cool the Bread

Transfer the toasted bread to a wire rack or plate and let cool for 5 minutes. This step ensures the bread remains firm enough to hold the ice cream without immediate melting.

Step 3: Assemble the Ice Cream Sandwich

1. Scoop the Cherry Garcia ice cream onto one cooled bread slice, spreading it evenly to cover the entire surface (≈½ cup total).

2. Place the second cooled bread slice on top, pressing gently to merge the ice cream and bread. Avoid excessive pressure to prevent breaking the bread, but ensure the ice cream adheres to both slices.

Step 4: Finish with Olive Oil

Immediately drizzle the 1 teaspoon of olive oil over the top of the sandwich. This adds a subtle, savory dimension, balancing the sweetness of the ice cream—a technique inspired by Chef Paul Bertolli’s belief that “olive oil is the best sauce.”

Cultural Origin & Context

Headley draws a playful connection to Sicilian breakfast traditions, where gelato (often strained yogurt or dairy-based) is served on a soft brioche roll. “In Sicily, they have gelato for breakfast on a brioche—why not here?” he notes. While Del Posto’s pastry program typically features artisanal gelato (e.g., preserved-cherry and stracciatella), this recipe prioritizes accessibility, using store-bought ingredients to democratize the concept.

Notes & Variations

• Ice Cream Substitution: For a more authentic gelato experience, use a high-quality local cherry gelato (e.g., from a specialty gelateria) instead of commercial ice cream.

• Bread Upgrade: For richer texture, substitute white bread with soft brioche (slightly sweetened, buttery) and toast lightly to maintain crispness.

• Timing Tip: Assemble and serve immediately to enjoy the ice cream’s creamy texture. For advance prep, wrap tightly in plastic and freeze for up to 2 hours; let sit at room temperature for 1 minute before serving to soften the ice cream slightly.

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“Admittedly trashy, but wildly satisfying” — Brooks Headley