Brioche Ice Cream Sandwich Recipe

This brioche ice cream sandwich takes the classic treat to a new level, using soft, buttery brioche buns in place of cookies. The rich, slightly sweet bread pairs beautifully with any ice cream flavor, creating a dessert that’s both indulgent and satisfying. It’s a simple yet impressive dessert that works for summer parties, birthdays, or a special weekend treat.

Ingredients

1 batch brioche dough (or 6 store-bought brioche buns, split)
1 large egg, beaten with 1 tablespoon (15 ml) water, for egg wash
2 tablespoons (25 g) coarse sugar, for sprinkling (optional)
1 pint (473 ml) your favorite ice cream, slightly softened
1/2 cup (60 g) chopped nuts, chocolate chips, or sprinkles, for rolling (optional)

Instructions

If making brioche from scratch, prepare the dough according to your favorite recipe and let it rise until doubled, about 1 hour. If using store-bought buns, skip to step 3.
Punch down the dough, divide it into 6 equal pieces, and shape each into a smooth ball. Place them on a parchment-lined baking sheet, cover loosely with plastic wrap, and let rise until puffy, about 30 minutes.
Preheat your oven to 375°F (190°C). Brush the risen buns with the egg wash and sprinkle with coarse sugar if using.
Bake for 18-20 minutes, until deep golden brown and the internal temperature reaches 190°F (88°C) if measured. Let cool completely on a wire rack.
Once the buns are completely cool, slice each in half horizontally. If the buns are very tall, you can trim a thin slice from the top to create a flatter surface.
Scoop a generous portion of softened ice cream onto the bottom half of each bun. Use a spatula to spread it evenly, almost to the edges.
Place the top half of the bun over the ice cream and press down gently. If desired, roll the edges of the ice cream in chopped nuts, chocolate chips, or sprinkles.
Wrap each sandwich tightly in plastic wrap and freeze for at least 1 hour, or until the ice cream is firm again. This makes them easier to handle and eat.

Tips

Softening ice cream: Let the ice cream sit at room temperature for 10-15 minutes before scooping. It should be soft enough to spread but not melted. If it becomes too soupy, pop it back in the freezer for a few minutes.
Preventing sogginess: The brioche will absorb moisture from the ice cream. To keep the bread from becoming soggy, you can toast the buns lightly before assembling, or spread a thin layer of melted chocolate on the cut sides. This also adds a nice flavor.
Easy slicing: For clean, neat sandwiches, use a serrated knife and cut them while they are very cold from the freezer. Wipe the knife between cuts.
Make ahead: These sandwiches can be made up to 2 weeks in advance. Wrap each one individually and store in a freezer-safe bag or container. They are perfect for a quick dessert anytime.

Serving Suggestions

Serve these brioche ice cream sandwiches straight from the freezer, but let them sit at room temperature for 2-3 minutes to soften slightly for easier eating. They are fantastic on their own, but you can also drizzle with warm chocolate sauce, caramel, or a dusting of powdered sugar. For a more decadent dessert, serve with a scoop of fresh berries or a dollop of whipped cream.

Variations

Flavor combinations: Use any ice cream flavor you like. Vanilla bean with fresh berries, coffee with chocolate chips, or mint chocolate chip are all excellent choices.
Chocolate brioche: Substitute 1/4 cup (30 g) of the flour in the brioche dough with unsweetened cocoa powder for a chocolate version.
Add a swirl: After spreading the ice cream, add a swirl of caramel, fudge, or fruit compote before topping with the other half.
Fried ice cream style: After assembling, roll the entire sandwich in crushed cornflakes or graham cracker crumbs for a crunchy texture.
Mini sandwiches: Use slider-sized brioche buns to make bite-sized desserts, perfect for parties.

Storage and Reheating

Store assembled ice cream sandwiches in the freezer, tightly wrapped in plastic wrap or in an airtight container, for up to 2 weeks. They are best eaten frozen. If you have leftover buns without ice cream, store them in an airtight container at room temperature for up to 2 days, or freeze them for up to 1 month. To refresh the buns, warm them in a 350°F (175°C) oven for 5 minutes. Do not microwave the assembled sandwiches—they will melt and become soggy.

Frequently Asked Questions

Can I use store-bought brioche buns? Absolutely. Look for soft, slightly sweet brioche buns in the bakery section of your grocery store. They work perfectly and save time.

How do I keep the ice cream from melting while I assemble? Work quickly, and if the ice cream gets too soft, place the assembled sandwiches in the freezer for 10-15 minutes before wrapping. You can also chill the baking sheet you’re working on.

Can I make these dairy-free or vegan? Yes, use a dairy-free brioche recipe or store-bought vegan brioche, and choose a dairy-free ice cream. The rest of the steps remain the same.

Why is my brioche tough? Over-kneading can make brioche tough. Knead just until the dough is smooth and elastic, and be careful not to add too much flour. Also, make sure your butter is at room temperature and fully incorporated.

Can I grill the buns? Yes, grilling the buns adds a nice smoky flavor. Slice them, toast on a grill or in a skillet over medium heat until golden, then let them cool completely before adding ice cream.

How far ahead can I make these? You can make them up to 2 weeks ahead and keep them in the freezer. They are a great make-ahead dessert for parties.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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