What’s better than pizza and ice cream? Pizza ice cream. Boom.
Well, technically pizza crust ice cream. It’s on the menu at Bruno Pizza NYC in the East Village, where chefs created the frozen frankenfood with the restaurant’s wood oven and basement flour mill.
According to owner Demian Repucci, the cool creation goes for $5 a scoop and features caramelized pizza crust in a gelato base.
An Instagram post of the dessert went viral, inspiring a mention on ABC’s “The Chew” last week.
“I’m always trying to explore how to use the wood oven,” Repucci, who’s previously made a sourdough gelato, tells The Post. Quality is important to the 46-year-old foodie: “I’m the only pizza place to use 100 percent fresh milled organic flour in the city,” he says.
To make his pizzafied ice cream, he chars several plain pizza crusts in Bruno’s oven, then steeps the crust in the gelato base overnight to let the caramelized bits of bread infuse into the gelato. In the morning, he strains out the chunks of toasted pizza crust, then spins the remaining mixture until it’s creamy.
The flavor, Repucci says, is malty and toasty. “It’s sort of in the genre of Cinnamon Toast Crunch cereal — the best cereal of all time,” he adds.