How to Incorporate Crispello for a Perfect Crunch in Gelato

Coated wafers are a joy to bite into, especially when breaking them from their chain and sharing them with a friend (or indulging solo). Imagine how that joy will double once you introduce them to ice cream! Especially the likes of Pistachio and Rosewater Gelato with Crispello Chocolate Crunch. This is especially for the chocolate lovers do simply cannot do without chocolate and love a bit of crunch in their gelato. So, for those chocolate lovers or rather Crispello fanatics, these ideas will come in handy to spruce up the boring old gelato.

Stracciatella It

Like the marbled effect in cake and breads the Italian Stracciatella is a kind of gelato or ice cream with plain vanilla ice cream with bits of chocolate bits all woven into the ice cream. The chocolate bits are what makes this so special that differentiates it from mere chocolate chip ice cream. It literally translates to “shards”, and it is traditionally made by drizzling a steady stream of melted chocolate into ice cream that is actively churning. The chocolate solidifies on contact with the cold ice cream that results in the chocolate bits. But of course, when incorporating Cadbury Crispello, it’s going to be a little different. It's already solid, so you will need to finely chop down the Crispello wafers. Then all you need to do is add them during the churning process of the gelato in the ice cream maker.

Bunny Ears It

One of the simplest ways to add the Crispello wafers to any gelato with the definitive crunch is turning it into a sundae, instead of the usual uncoated wafers. Snap the Crispello bars lengthwise and poke them into the top of an ice cream sundae. If sundaes are not your thing, you can easily scoop gelato into wafer cones and poke the Crispello fingers on top of them. In case they are too long, snap them into half width wise and insert them into the ice cream.

Crispello-Gelato Sandwich

Use whole Crispello fingers as "bookends" for mini gelato sandwiches. Go for the usual biscuits but smaller in size and slather gelato generously between them, then add Crispello fingers on the sides to sit on top of the gelato, breaking them down if necessary. Press to make the trio stick and enjoy your Crispello-Gelato sandwich.

Crispello Filled Gelato

This is a fun way to serve gelato to little ones or adults as well who love surprise centers. Create a tunnel running through the center of your gelato scoop or scoops. Then pile of crushed Crispello pieces into it keeping a little space on top. Then cover with a spoon of gelato to seal the surprise center. Guests or kids who scoop through the gelato, will have a perfect ratio of creamy gelato and crunchy Crispello from the core.

Crispello as Praline

Turn Crispello into a praline (a crushed sugar decoration item for cakes and ice creams) by crushing it into fine bits, adding it to caramelized sugar, mixing then folding this praline mixture into your gelato base. The caramelization process will add an amazing pop of flavor while retaining the crunch. Another way would be the traditional praline making process where the crushed Crispello bars are added to the caramelized sugar, cooled them crushed to be used as gelato topping or incorporated into the gelato itself while it is churning.

Amp Up the Chocolate

Make the chocolate flavor more intense by dipping broken Crispello pieces in tempered dark chocolate before incorporating them into the gelato, that is still churning. The chocolate coating creates a protective shell that slows melting when in contact with the gelato, preserving the crunchiness for a longer period. This is for the finicky ones who are quite the perfectionists, and we completely understand them.

Layered Crispello Parfait Gelato

If healthy is something you are not looking at, try an ice cream parfait with Crispello by creating alternating layers of gelato and crushed Crispello. You can create it after your gelato is all ready, in your storage container itself. When the gelato will be scooped, each serving will display distinct layers of creamy gelato separated by crunchy Crispello barriers. Somewhat like those sundae spirals sold at many ice cream parlours.