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Pistachio ice cream bites
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Makes: 12 bites
½ x 500ml tub Waitrose Seriously Nutty 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 semi-circular measuring spoon into 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. Place level in the freezer for at least 2 hours or until firm.
2. When firm, melt the plain chocolate: heat in a bowl in the microwave, for 30 seconds at a time, at medium power until melted (or melt in a heatproof bowl over a pan of simmering water, ensuring the bowl doesn’t touch the water). Do the same with the white chocolate if using. Leave both to cool slightly.
3. Use 2 forks to pick up each ball of ice cream to dip and roll in the plain chocolate, placing each back onto the parchment-lined tray, well spaced (the chocolate will set almost immediately). Drizzle with the white chocolate, if using. Return the tray to the freezer as quickly as possible and leave for 10 minutes, or until ready to serve – perhaps as an after dinner chocolate?
Typical values per serving:
This recipe was first published in July 2013.