Leave the gelato at room temperature for about 15 minutes, until it’s soft enough to scoop but not melting. Place 4 cookies, flat sides up, on a cutting board and, using a standard (2¼-inch) ice cream scoop, put one rounded scoop of gelato on each cookie. Place the 4 remaining cookies, flat sides down, on each scoop of gelato and press lightly until the gelato spreads to the edges of the cookies.
Put the toffee bits on a small plate and, working quickly, roll the edge of each sandwich in the toffee bits, using your hand to fill in the spaces with extra toffee. Immediately, place the sandwiches in the freezer and freeze until firm. Wrap well and keep frozen until ready to serve.
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