Faux-fiteroles
Yield: 6
- 1 pint vanilla ice cream or gelato, slightly softened
- 6 small (about 3-inch) brioche rolls, sliced in half but not all the way through
- Chocolate sauce, for serving
- Scoop about 1/3 cup ice cream onto each brioche bottom; gently press down brioche tops. Drizzle with chocolate sauce.