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Pistachio ice cream bites
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Makes: 12 bites
About ½ x 500g tub Waitrose Seriously Pistachio Ice Cream
150g Waitrose Continental Plain Chocolate
25g Waitrose Cooks’ Homebaking White Chocolate, optional
1. Line a freezer-proof dish or 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 sphere. Use a teaspoon to ease the ice cream onto the prepared tray. Repeat to make 12 balls, leaving them well spaced on the tray. Place in a level position in the freezer for at least 2 hours or until firm.
3. When the ice cream is firm, melt the dark chocolate slowly, 30 seconds at a time at medium power, in a bowl in the microwave (alternatively do this in a heatproof bowl over a pan of simmering water). Do the same with the white chocolate, if using. Leave both to cool slightly.
3. Use two forks to dip and roll each ball of ice cream in the plain chocolate and then back onto the parchment lined tray. Repeat with the other balls, working as quickly as possible and leaving them all well spaced – the chocolate will set almost immediately. Drizzle with the white chocolate, if using.
4. Return the tray to the freezer as quickly as possible and leave for at least 10 minutes, or until ready to serve. Great after dinner, or just as a grown up treat.
This recipe was first published in June 2013.