There's a new ice cream sandwich in town and it's held together by much more than just two cookies. Meet A.B. Biagi's pain gelato, a magnificent new creation that smushes ice cream between a brioche bun by Brooklyn's Bien Cuit bakery. The entire thing is quickly warmed in a waffle iron-like press, which toasts up the bread and seals in the ice cream (in my case, an orange blossom bun with amaretti gelato). At $8 a pop, it's a little pricey, but definitely worth a splurge this summer.
A.B. Biagi, 235 Elizabeth St. between Prince St. and E. Houston (212-219-8094)