Soft and Very Easy Ice Cream Brioche

Ice Cream Brioche is a delicious, soft, and airy snack that combines the richness of homemade brioche with the indulgence of ice cream. These buns are tender, lightly sweetened, and versatile, allowing you to fill them with your favorite ice cream flavors. Perfect for a summer snack, an elegant dessert, or a fun treat for kids.

Why Everyone Will Love This Recipe

The combination of warm, fluffy brioche and cold, creamy ice cream creates a delightful contrast in texture and temperature. The sweet dough complements the flavors of chocolate, vanilla, and strawberry ice cream, while the homemade brioche adds a soft, buttery richness that makes each bite indulgent and satisfying.

What Is Ice Cream Brioche?

Ice cream brioche originates from Sicily, Italy, where it is known as brioche con gelato. The tradition dates back to the early 20th century, when locals began enjoying soft, slightly sweet brioche buns filled with gelato as a convenient and indulgent treat, especially for breakfast or an afternoon snack. The combination of the warm, fluffy brioche and cold, creamy gelato quickly became a regional favorite, spreading from towns like Palermo and Catania across Sicily. Today, it’s considered a classic Sicilian street food, celebrated for the contrast of textures and temperatures, and has inspired variations in cafes and gelaterias worldwide.

Cooking Tips

• Use fresh yeast and slightly warm milk to ensure the dough rises properly and achieves a light, airy texture.
• Knead the dough thoroughly after it begins forming to develop gluten, which gives the brioche structure while keeping it soft and tender.
• Allow the dough to rise fully until doubled in volume to ensure the buns bake evenly and achieve maximum fluffiness.
• Divide the dough into equal portions and shape each ball carefully to ensure uniform baking and consistent size for all brioche buns.
• Cover the dough with a cloth during the second rise to prevent the surface from drying out, which helps the buns stay soft.
• Bake the buns at a steady 180°C (360°F) so they cook evenly without browning too fast on the outside while remaining soft inside.
• Cut the brioche buns in half only when they have cooled slightly to prevent crumbling and ensure they can hold the ice cream without breaking.

Frequently Asked Questions

Can I Use Store-Bought Brioche Dough?

Yes, you can use store-bought brioche dough to save time, but freshly made dough provides a lighter and more flavorful result.

Can I Change the Ice Cream Flavors?

Absolutely, any favorite flavors, including pistachio, caramel, or cookie dough, can be used to customize the brioche.

Can I Add Toppings?

Sprinkles, chopped nuts, chocolate chips, or a drizzle of chocolate or caramel sauce can be added for extra texture and flavor.

How Do I Keep the Brioche Soft?

Ensure the dough rises fully before baking, avoid overbaking, and cover the buns while cooling to retain moisture.

Can I Make Smaller or Mini Brioche Buns?

Yes, dividing the dough into smaller portions creates bite-sized ice cream buns ideal for parties or individual servings.

How to Store

Store any leftover brioche buns without ice cream in an airtight container at room temperature for up to 2 days, keeping them soft and fresh. The buns are best enjoyed freshly baked.

How to Freeze

You can freeze the baked brioche buns (without ice cream) in an airtight container or freezer bag for up to 1 month. Thaw at room temperature and warm slightly in the oven before filling with ice cream.

How to Make Ice Cream Brioche

Step 1

Step 1

Dissolve the fresh brewer's yeast in the milk.

Dissolve the fresh brewer's yeast in the milk.

Step 2

Step 2

Add the vanilla sugar, lemon zest, sugar, seed oil, egg and mix.

Add the vanilla sugar, lemon zest, sugar, seed oil, egg and mix.

Step 3

Step 3

Also add the flour a little at a time and keep stirring.

Also add the flour a little at a time and keep stirring.

Step 4

Step 4

When the dough begins to form, fold it with your hands until you obtain a smooth and compact dough.

When the dough begins to form, fold it with your hands until you obtain a smooth and compact dough.

Step 5

Step 5

Cover it with cling film and let it rise for 2 hours, or until doubled in size.

Cover it with cling film and let it rise for 2 hours, or until doubled in size.

Step 6

Step 6

Once risen, push the air out of the dough and divide it into 12 equal balls.

Once risen, push the air out of the dough and divide it into 12 equal balls.

Step 7

Step 7

Transfer them onto a baking tray lined with baking paper, then cover them with a tea towel and let them rise for 20 minutes.

Transfer them onto a baking tray lined with baking paper, then cover them with a tea towel and let them rise for 20 minutes.

Step 8

Step 8

Now you can cook the brioche in the oven at 355°F/180°C for 20 minutes.

Now you can cook the brioche in the oven at 355°F/180°C for 20 minutes.

Step 9

Step 9

When they are ready you can cut them in half and add a scoop of ice cream. Enjoy!

When they are ready you can cut them in half and add a scoop of ice cream. Enjoy!