Gelato Biscotto is Italy’s take on the classic ice cream sandwich. It features a soft, chewy chocolate sponge, a simple no‑churn vanilla filling, and an optional coating of melted chocolate and chopped hazelnuts. Light, indulgent and easy to make at home, it’s the perfect summer treat.
Quick recipe snapshot
- A favourite Italian summer treat, made simply at home.
- Soft, cake-like chocolate base that’s easy to bite into.
- Filled with a no‑churn ice cream or your favourite store-bought variety.
- Optional dip in melted chocolate and chopped hazelnuts for extra texture and flavour.
While living in Italy I became obsessed with the many versions of gelato biscotto. You’ll find variations everywhere in summer — thin chocolate sponge layers sandwiching creamy gelato, often finished with a chocolate‑hazelnut coating. I set out to recreate my favourite: a chocolate sponge with vanilla filling, dipped in dark chocolate and hazelnuts.
After a few tries I landed on a recipe that delivers the soft, cake-like biscuit (not a crisp cookie) you expect from an authentic gelato biscotto. The base is tender and chewy, the filling is a straightforward no‑churn ice cream, and the finish is optional but irresistible.
Ingredient notes
- Demerara or light brown sugar – adds a pleasant caramel note and extra chew to the sponge.
- Unsweetened cocoa powder – use unsweetened for balanced chocolate flavour.
- Vanilla – vanilla extract, paste or a scraped vanilla bean all work well.
- Sweetened condensed milk and heavy (double) cream – together they make an effortless, creamy no‑churn ice cream base.
- Chocolate and nuts – melt dark or milk chocolate and mix with chopped hazelnuts to dip the sandwiches; dip only half so they’re easy to hold.
Recipe tips and FAQs
Use store-bought ice cream: Swap the homemade filling for a softened store-bought tub if you prefer — spread it over the sponge, top, wrap and freeze.
Swap nuts or skip them: Replace hazelnuts with pistachios, almonds or leave the nuts out entirely for a plain chocolate dip.
Properly wrapped, they keep well for up to 3 months. Wrap each sandwich in parchment and plastic wrap, then store in an airtight container.
More Italian summer desserts to try
Italian Desserts
Stracciatella Gelato (No Churn)
Italian Desserts
Paciugo (Ligurian Ice Cream Sundae)
Italian Desserts
Sicilian Pistachio Granita
Italian Desserts
2 Ingredient Orange Sorbet
If you try this Italian ice cream sandwich recipe or any other recipe on the blog, please rate it and leave a comment — I love hearing how it turns out for you. You can also follow us on social media or sign up for the newsletter to see more recipes and tips.
Step By Step Photos Above
Most recipes include step-by-step photos and helpful tips to get great results first time.
Gelato Biscotto (Italian Ice Cream Sandwiches)
By Emily
Equipment
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Baking parchment
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Electric whisk
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15×10 inch baking tray
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Freezer‑proof dish (approx. 10 inch)
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Clean kitchen towel
Ingredients
For the biscotto
- 140 g (1 stick plus 2 tablespoons) unsalted butter, melted, plus extra for greasing
- 2 tablespoons olive oil
- 100 g (½ cup) brown sugar
- 105 g (½ cup) white sugar
- 3 medium eggs
- Pinch of salt
- 1 teaspoon vanilla extract
- 110 g (¾ cup plus 2 tablespoons) all purpose flour
- 60 g unsweetened cocoa powder
For the ice cream
- 300 ml (1 1/4 cup) heavy cream (double cream)
- 1/2 can sweetened condensed milk (200g/7oz)
- 1 teaspoon vanilla
For dipping
- 250 g (9oz) dark chocolate, melted (or milk chocolate)
- 2-3 tablespoons chopped hazelnuts
Instructions
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Melt the butter in a saucepan and let it cool slightly. Preheat the oven to 180°C / 350°F (static).
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In a large bowl whisk together the melted butter, olive oil, vanilla, brown and white sugars, and eggs until combined.
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Sift in the flour and cocoa powder, add a pinch of salt, and whisk until the batter is smooth and thick with no lumps.
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Grease a 15×10 inch baking tray and line it with parchment to prevent slipping. Spread the batter evenly into the tray.
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Bake for about 15 minutes. Remove, cover with a clean kitchen towel and allow to cool completely.
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Once cooled, cut the cake in half and trim the edges to fit a 10 inch freezer dish. Line the dish with plastic wrap and parchment, leaving overhang to wrap the finished sandwich.
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Place one piece of sponge into the dish with the cut side up.
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Make the ice cream: whip the heavy cream with condensed milk and vanilla to stiff peaks using an electric whisk. Spread the mixture evenly over the sponge, then top with the second sponge layer. Wrap tightly with plastic wrap.
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Freeze for at least 8 hours or overnight. When fully frozen, trim the edges and cut into 10 sandwiches (adjust quantity to preference).
Optional decoration
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Melt the chocolate and stir in the chopped hazelnuts. Dip half of each sandwich into the mixture and allow the chocolate to set. Leave the other half plain for easier handling.
Notes
Helpful Info for All Recipes
- Extra virgin olive oil is used unless stated otherwise.
- When using canned tomatoes, choose quality brands for best flavour.
- Vegetable sizes are assumed to be medium unless noted.
- Recipes are tested using a fan (convection) oven unless stated differently.
- Nutrition calculations are provided as an approximation.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.