Vanilla and chocolate ice cream cakes

Name: Vanilla and chocolate ice cream cakes
Cook time: 30 min
Total time: 30 min
Yield: 10
Ingredients: 300 g Vanilla ice cream; 150 g Dark chocolate coating; 25 g Coconut oil; 7-10 Tbsp candied violets and rose petals; baking paper

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 10

300 g Vanilla ice cream
150 g Dark chocolate coating
25 g Coconut oil
7-10 Tbsp candied violets and rose petals
baking paper

Directions

1
Form 10 balls of 20-30 g each from the vanilla ice cream and freeze them again immediately for about 2 hours. Coarsely chop the chocolate coating. Melt coconut oil and chocolate in a bowl over a warm water bath. Using a fork, pull 1 ice ball through the couverture, let it drip off and place it on a tray lined with baking paper. Decorate immediately with violets or rose petals. Process the remaining balls in the same way (it is best to take each ball individually from the freezer). Freeze the ice cream cakes for another 1-2 hours
2
waiting time approx. 3 hours