ice cream desserts

Serve this warm chocolate sauce over vanilla ice cream, meringues or even as a chocolate fondue.

Easy chocolate sauce

200 grams/7 ounces good-quality dark chocolate, minimum 70 per cent cocoa solids, chopped

175 milliliters/6fl oz milk

tbsp double cream

grams/1¼oz caster sugar

grams/1¼oz butter,

As much as I love making a proper churned ice cream from scratch, I also enjoy an easy way out. This recipe is a simple no-churn variety, rippled with tangy rhubarb, then sandwiched between two crisp, custardy biscuits.

Rhubarb and custard ice cream sandwiches 

200 grams/7 ounces rhubarb, cut into 2cm/1in pieces

grams/1½oz caster sugar

lime, juice only

tsp liquid glucose

rhubarb essence (optional)

milk

300 milliliters/10fl oz double cream

tsp vanilla extract

grams/2½oz unsalted butter, softened

75 grams/2½oz caster sugar

egg,

almond extract

grams/3½oz plain flour, sifted (plus extra for dusting)

75 grams/2½oz custard powder

Knickerbocker glory, the dessert of childhood dreams! Very simple to prepare but impressive-looking when assembled, these will be loved by children and adults alike. 

Knickerbocker glory

raspberries

tbsp icing sugar

mango, peeled, stone removed, diced

grams/5½oz blueberries

vanilla ice cream

Impress with these little strawberry tarts made with homemade shortcrust and creme patisserie.

Strawberry tarts

punnets strawberries, halved

40.00 ml redcurrant jelly

plain flour

butter, chilled, cubed

24.00 gm icing sugar

plain flour, sifted

caster sugar

vanilla bean, split

Step 1

To make pastry, process flour, butter, sugar and pinch of salt in a food processor until resembles fine breadcrumbs. Add egg yolk and 1 tablespoon of cold water.

Step 2

Process until mixture just comes together in a smooth ball. Cover in plastic wrap and refrigerate for 30 minutes.

Step 3

Preheat the oven to 170°C. Roll out pastry thinly on a floured board and use to line 14 boat-shaped pastry moulds*. Prick all over with a fork and refrigerate for 30 minutes.

Step 4

Bake for 7-10 minutes or until light golden, then cool.

Step 5

Make creme patisserie: Place egg yolks, flour and 2 tablespoons of the sugar in a bowl and whisk until pale. Combine milk, remaining sugar and split vanilla bean in a saucepan and bring to the boil over medium heat. Strain into egg mixture and discard vanilla bean. Return to pan and cook over low heat, stirring for 2-3 minutes or until thickened, then cool.

Step 6

Fill pastry with creme patisserie and place strawberries on top.

Step 7

Heat jelly in a pan over low heat until smooth, brush over berries and serve immediately.

This is a no-churn affair. You mix everything together, wodge it into a loaf tin, freeze and you’re done.  I went to great lengths to acquire a bottle of Elisir San Marzano, which has a peculiarly Italian, chocolate-coffee-herbal hit. Feel free to use coffee liqueur or rum or, better still, a mixture of the two in its place.

Meringue gelato cake with chocolate sauce

300 milliliters/10½fl oz double cream

dark chocolate (70% cocoa solids, minimum)

tbsp Elisir San Marzano (or coffee liqueur and/or rum)

meringue nests

250 milliliters/9fl oz double cream

chocolate

This is a no-churn affair. You mix everything together, wodge it into a loaf tin, freeze and you’re done. I went to great lengths to acquire a bottle of Elisir San Marzano, which has a peculiarly Italian, chocolate-coffee-herbal hit. Feel free to use coffee liqueur or rum or, better still, a mixture of the two in its place.

These classic profiteroles pair crisp, golden choux pastry with cold vanilla ice cream and warm chocolate sauce for an easy, elegant dessert that’s perfect for special occasions or a cozy night in.

Profiteroles

unsalted butter

water

sugar

salt

all-purpose flour

eggs

ice cream (for serving)

chocolate sauce (for serving)

confectioners' sugar (for serving)

Preheat oven to 425°F (220°C). Line baking pans with parchment paper or silicone liners.

Bring butter, water, sugar, and salt to a boil in a medium saucepan.

Add the flour all at once, stirring until it forms a smooth ball and a thin film forms on the pan. Remove from the heat.

Transfer the dough to a large mixing bowl. Beat on low speed to release the steam until the mixture is warm but not hot.

Beat in the eggs one at a time until the dough is glossy and pipeable. It should form a thick ribbon that slowly falls from the spatula.

Scoop or pipe 1½-inch mounds onto the prepared pans. (A #40 cookie scoop works well.)

Bake for 10 minutes, then reduce the oven temperature to 375°F (190°C) and bake for 20–25 minutes, or until puffed and deep golden.

Pierce the bottoms with a skewer to release steam. Then return them to the oven (turned off, door ajar) for 5–10 minutes to dry further. Cool completely.

Slice the puffs horizontally and fill with small scoops of ice cream just before serving.

Spoon or drizzle warm chocolate sauce over the top, or sprinkle with confectioners&#39; sugar.

https://www.youtube.com/watch?v=Wf7DFduwf7o

Light, crisp profiteroles filled with ice cream and topped with warm chocolate sauce. This classic dessert looks impressive but is surprisingly simple to make at home.

Full recipe at Bake or Break.

Ice Cream-Filled Profiteroles (Restaurant-Style at Home)

Top 6 ice cream desserts recipes from across the web

The most viewed ice cream desserts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Easy chocolate sauce

Rhubarb and custard ice cream sandw...

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Profiteroles

Top 6 ice cream desserts recipes from across the web

The most viewed ice cream desserts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy chocolate sauce

Rhubarb and custard ice cream sandw...

Knickerbocker glory

Strawberry tarts

Meringue gelato cake with chocolate...

Profiteroles

The most viewed ice cream desserts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine