As we settle into the final month of summer, we’re all constantly craving a cold treat that contains more than a little bit of sugar and dairy. And let’s be honest, Wal-Mart’s chemical-filled ice-cream sandwich just doesn’t cut it. What you really want is something creamy, something homemade, and something unique.

In the recipe below, Food52 teaches you how to make olive oil-infused gelato to sandwich between soft, chewy salted-chocolate rye cookies. There’s a brilliant addition: the smooth gelato is dotted with cacao nibs, adding an element of crunch.

Chocolate and Olive Oil Gelato Sandwiches

Makes 10 sandwiches

Ingredients

For the olive oil gelato with cacao nibs:

  • ¾ cup sugar
  • 6 tablespoons water
  • ¾ cup milk
  • Pinch of salt
  • 4 egg yolks
  • 6 tablespoons olive oil
  • 2 tablespoons cacao nibs

For the salted chocolate rye cookies:

  • ½ pound chopped bittersweet chocolate
  • 2 tablespoons unsalted butter
  • 2 eggs
  • 6 tablespoons dark rye flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup muscovado or dark brown sugar
  • 1 ½ teaspoons vanilla extract
  • Flaky salt, such as Maldon or Jacobsen, for sprinkling

Instructions

Get the instructions and view the full recipe here.
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Whisk the sugar, water, milk, and salt together in a saucepan, bringing the mixture to a simmer before whisking in the eggs. 
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When you are ready to churn the ice cream in the ice cream machine, whisk in the olive oil. The mixture will be thick and glossy. 
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Add the cacao nibs just before the ice cream finishes spinning. Transfer it to a freezer-safe container and freeze until it’s firm, 4 hours or overnight.
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Stir the vanilla extract in with the sugar and eggs, followed by the melted chocolate mixture. The dough will be very soft, almost batter-like in texture. 
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Sprinkle each cookie with flaky salt and bake them for 8 to 10 minutes, or until their tops are puffed and crackly. 
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And that’s the finished product, after assembly. If you don’t eat these immediately, they’ll keep, individually wrapped, for about a week in the freezer. (All photos courtesy of Food52)

This article and recipe originally appeared on Food52.