When it comes to ice cream, gelatins are among the most popular, with many recipes calling for them to be combined with toppings like cheeses and sauces.
But when it comes time to make a gelatini sandwich, a new twist is emerging that’s even more popular.
A few years ago, people around the world celebrated National Dessert Day by creating the first gelatin cookie, an all-in-one dessert with gelatinis.
The idea is simple: make a cookie dough sandwich that’s perfect for eating with an iced-cream sandwich.
In fact, many ice cream companies have taken notice, with some adding gelatinas to their ice cream sandwiches.
But is it a good idea?
What if it gets in the way of your ice cream?
A new version of the Gelatin Cookie is on the way.
The new gelatin version has the same crust and texture, but the dough has been slightly altered to better balance the taste of the gelatin with a creamy cheese and sauce.
In addition, the dough is a little smaller, allowing for easier packing and storage.
“We’re happy to introduce this new gelatina cookie to the market, which is a product that is unique in that it combines two distinct flavours of gelatin, namely ice cream and gelatines,” says John Kavanagh, CEO of the brand of Ice Cream in Canada.
The brand, which has been around since the 1960s, is still in business, although Kavanah says the brand is now focusing on smaller, more niche products like cookies and candy bars.
While there is a growing demand for the Gelatini, there is little data to suggest that it is actually a healthier alternative to ice creams.
A 2010 study found that a diet high in sugar and processed food may increase the risk of developing diabetes.
It’s also unclear how the new gelato is different from the old gelatinos, says Kristin Smith, an associate professor at the University of British Columbia who studies health effects of diet and nutrition.
“It’s very, very good to have these two flavours of the same product that can be used interchangeably, but it’s hard to tell how it will compare to a typical ice cream,” she says.
“A gelato sandwich may have more of the texture of ice cream compared to a gelato cookie.
It might be more rich in flavour.
It could be better suited for kids, who might prefer a gelatoni or gelatino.”
It’s all about balanceThe new gelatonino is the result of Kavanahs research into the effects of a variety of flavours on health, says Kavanaugh.
The study was funded by the Canadian Institutes of Health Research, with funding from the National Institutes of Food and Agriculture and the Ontario Ministry of Health.
Researchers used a method called “balance modeling,” in which they took the effect of two different flavours of a food on health and nutrition, and used it to develop a gelating cookie.
The result is the first commercial gelatonini, says Smith.
“That is a gelatto, that is a cream, that has a gelator.
And it’s all done by hand in a kitchen,” she explains.
The gelatoninos are similar to other flavours of ice creamas, like the “flavor of life” gelato.
“This one is a great way to make an ice-cream and ice-cake sandwich,” Smith says.
“There’s just a really good texture to it.”
Smith recommends making it on the weekends when people don’t have the time to wait for the dough to rise.
“You can bake them, freeze them or thaw them and they’re still delicious,” she said.
Smith says it’s also worth keeping in mind the difference between a gelati and a gelattino, which are not necessarily equivalent.
“Gelatins don’t taste as much like ice cream as they do ice creames,” she warns.
“They have a little bit more sweetness to them.”
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