Chocolate bowls with jamaican ice cream and caramelised pineapple




Prep Time


Cook Time

An edible bowl is a clever way to serve dessert.



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


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.