Cherry ice cream sandwiches dipped in white chocolate
- Preparation 15 min
- Refrigeration 1 h 15
- Cooking 5 min
- Servings 4
- Freezing Absolutely
Cook mode
Add to favorites
Ads
Quick access
I created these cherry ice cream sandwiches dipped in white chocolate for my client Jules Destrooper. A desert that is fresh, original and messy !
Ads
Ads
Subscribe to our newsletter
Ingredients
- 8 butter waffles from Jules Destrooper (I had to buy 2-3 packs to get 8 intact ones. They won’t last long anyway !)
- 4 scoops cherry ice cream
- 200g white chocolate, finely chopped
- 1/3 cup pecans
Ads
Preparation
- In a pan at medium-high heat, grill the pecans for 3-4 minutes to bring out the flavors. Place on a cutting board, let cool down then chop. Set aside.
- In a big plate, place the ice cream scoops and let cool down 2-3 minutes so that they get softer. Using the back of a plate, squish the scoops so that they get as large as the waffles.
- Place the ice cream between the waffles and GENTLY press to stick together. Be extra careful since the waffles are very fragile. Place on a baking sheet lined with parchment paper and reserve in freezer for 15 minutes.
- Meanwhile, melt the chocolate using a bain-marie for 3-4 minutes while stirring often. Keep warm.
- Remove sandwiches from freezer and spread the white chocolate on both sides but on half of the waffles. Sprinkle with pecan then gently press to make them stick to the chocolate. Place on the parchment paper and reserve in the freezer for 1 hour. Enjoy and I suggest you have plenty of paper towels because it will get messy !
Our sommeliers suggest
Noëlla l'Année, 6%
La Confrérie
A hopped lager with Quebec cranberry and blood orange, the Noëlla l'Année is light, dry and bubbly like a sparkling wine, with notes of citrus and red fruit. The red fruit will echo the cherry in my cherry ice cream sandwiches, and the dryness will cut the sweetness of the white chocolate. A dessert for the porch.
See the product
Jacob's Creek Moscato
South Australia, Australia
This Australian muscat, with notes of peach and flowers, has a gentle sweetness that's best served ice cold, so it doesn't taste flat next to a frozen dessert. It meets the cherry ice cream and the white chocolate instead of tasting sour beside them, and the butter wafer gives it something crunchy to play with. A balcony dessert, in summer!
See the product
*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!
Ads
Add to my favorites
Ads
Ads
Ads