Real Recipes From Real Home Cooks ®

miniature choc-ices

(1 rating)
Recipe by
Jamallah Bergman
Atlanta, GA

Now this recipe is kind of like the Cheesecake Pop recipe that I have in my recipe box BUT with this, you use ice cream instead.

(1 rating)
yield 25 serving(s)

Ingredients For miniature choc-ices

  • 3 c
    vanilla,chocolate or coffee ice cream
  • 7 oz
    plain (semisweet) chocolate, broken into pieces
  • 1 oz
    milk chocolate,broken into pieces
  • 1/4 c
    choppd hazelnuts, lightly toasted

How To Make miniature choc-ices

  • 1
    Put a large baking sheet into the freezer for 10 minutes. Using a melon baller, scoop balls of ice cream and place these on the baking sheet. Freeze for at least 1 hour or until firm.
  • 2
    Line a second baking sheet with baking parchment and place in the freezer for 15 minutes. Melt the plain chocolate in a heatproof bowl set over a pan of gently simmering water. Melt the milk chocolate in a separate bowl.
  • 3
    Using a metal spatula, transfer the ice cream scoops to the parchment-lined sheet. Spoon a little plain chocolate over one scoop so that most of it is coated.
  • 4
    Sprinkle immediately with chopped nuts, before the chocolate sets. Coat half the remaining scoops in the same way, sprinkling each one with nuts before the chocolate sets. Spoon the remaining plain chocolate over the remaining scoops.
  • 5
    Using a tsp, drizzle the milk chocolate over the choc-ices that are not topped with nuts. Freeze again until ready to serve.

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