These visually appealing ice cream bowls are a sensational ending for a milchig Yom Tov meal. Making the chocolate bowls is an extra step that means you’ll have a beautiful ice cream dessert, completely ready to go — no fussing at the end of the seudah!
Yield: 8-10 servings
14 oz white chocolate
4 oz bittersweet baking chocolate
¾ cup Bakers Choice coconut crunch
Strawberry ice cream filling
2 cups Klein’s vanilla ice cream
¼ cup frozen strawberries, thawed
¼ cup sugar
½ cup milk
To prepare the chocolate bowls, place the white and dark chocolate in a double boiler and stir together until melted. Fill 8 to 10 2″ chocolate bowl molds and place in the refrigerator to harden, approximately 10 minutes. Once hardened, dip the edges of the bowls into the leftover melted chocolate and then dip into the coconut crunch. Set aside.
To prepare the ice cream filling, blend the ice cream, strawberries, sugar, and milk together in a bowl. Fill the chocolate bowls with the strawberry ice cream mixture. Freeze until firm, approximately hours.
Tip: To create the garnish shown, pipe a lattice design out of melted chocolate onto a strip of hard plastic, such as transparency film. Before the chocolate hardens, bring the top of the design over to the bottom to create a teardrop shape.
When the chocolate has hardened, carefully peel away the plastic. Place the garnish onto the center of the bowl.