zoom Iced snowballs

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Iced snowballs

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Iced snowballs

    These sweet canapés are great for Christmas parties or after dinner with coffee.

    • Christmas
    • Preparation time: 15 minutes plus standing and cooling time
    • Cooking time: Freeze for at least 6 hours

    Makes: 24

    Ingredients

    170ml pot double cream
    ¼ x 500g pot Waitrose seriously creamy Madagascan Vanilla custard
    25g Waitrose loVe life dried cranberries & Macadamia nuts
    25g loVe life Pistachios
    50g rose-flavoured Turkish delight, from a 325g pack sultans Rose & lemon Flavoured Turkish delight
    1 tbsp Vito curatolo arini dry Marsala
    2 x 150g packs Cooks’ Homebaking White chocolate
    Cooks’ Homebaking silver stardust (optional)

    Method

    1. Whip the cream until just starting to thicken but not yet holding its shape, then gently fold in the custard. Roughly chop the dried fruit, nuts and Turkish delight and stir into the mixture with the Marsala. Pour into a plastic container, cover and freeze for at least 3 hours.

    2. Remove the ice cream from the freezer and leave to soften for 10 minutes. Line a baking tray with baking parchment. Dip a melon baller or a semi-circular measuring spoon into some hot water, then scoop up some ice cream to make a ball. Use a teaspoon to ease the ice cream ball onto the prepared tray. Repeat to make 24 balls, well spaced on the tray. Freeze for a further 2-3 hours or until firm.

    3. Gently melt the chocolate in a bowl in the microwave for 30 seconds at a time at medium power. Alternatively, place in a heatproof bowl over a pan of simmering water. Leave to cool slightly.

    4. Use 2 forks to dip and roll a ball of ice cream into the chocolate, allowing any excess to drip away. Sprinkle quickly with silver stardust, if using, then place back on the parchment-lined tray. Repeat with the remaining balls, working as quickly as possible and leaving them well spaced apart – the chocolate will set almost immediately. Return the tray to the freezer and leave for at least 10 minutes, or until ready to serve.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    3 stars

    Glossary