Chocolate bowls with jamaican ice cream and caramelised pineapple
4
Serves
-
Prep Time
-
Cook Time
An edible bowl is a clever way to serve dessert.
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Ingredients
For the chocolate bowls with Jamaican ice cream and caramelised pineapple
- 1 litre French vanilla ice cream
- 125g gingernut biscuits — well crushed
- 180g chocolate
- ¼ cup brown sugar
- ¼ teaspoon cinnamon
- 1 cup diced fresh pineapple
Method
For the chocolate bowls with Jamaican ice cream and caramelised pineapple
- To make the Jamaican ice cream, remove the ice cream from the freezer and allow it to soften slightly. Stir in the crushed gingernuts and return it to the freezer
- To make the chocolate bowls, line a baking tray with baking paper. Blow up 4 small balloons.
- Break the chocolate into a microwave-safe dish and microwave for 1 minute. Stir, then microwave in 20-second bursts, stirring between bursts, until melted and smooth. Leave to cool for a few minutes.
- Spoon a tablespoon of chocolate onto the prepared tray and spread out to about 3cm in diameter. This forms the base of a chocolate bowl. Repeat to create 4 bases spread out on the tray.
- Dip a balloon in the melted chocolate and swirl it around to coat the balloon thickly enough to create a bowl. Place it on the circle of chocolate on the tray. Repeat with the remaining 3 balloons.
- Leave the chocolate bowls to harden for 30 minutes.
- While the chocolate hardens, make the caramelised pineapple by heating the sugar and cinnamon in a pan over a medium heat. Add the diced pineapple and stir until well caramelised.
- To serve, pop the balloons to remove them from the chocolate bowls. Scoop the Jamaican ice cream into the chocolate bowls and top with caramelised pineapple.