Preparation: 10 min Freeze: 2 hours
A sophisticated version of make your-own-sundaes that is a sure hit with dinner guests.
You will need:
| 2 |
containers (500 ml each) HÄAGEN-DAZS Vanilla Swiss Almond (or your favourite flavour), softened |
2 |
| 1 |
pkg (340g) TOLL HOUSE semi-sweet chocolate morsels |
1 |
| 1/2 cup |
butter |
125 ml |
|
favorite toppings: candy sprinkles, chopped nuts toasted coconut, crushed or chopped candies |
|
Tools required:
Fondue pot, 9 inch (2.5 L) square baking dish
Step 1:
Line the square pan with foil. Spoon softened ice cream into pan, spreading evenly. Cover with plastic wrap and freeze for 2 to 3 hours or until firm.
Step 2:
Arrange toppings in small bowls around fondue pot. Remove ice cream from dish by lifting foil. Let stand 5 minutes to soften slightly; discard foil. Cut ice cream into 1 inch (2.5 cm) cubes. Place on chilled serving dish; cover and return to freezer until serving.
Step 3:
Just before serving, melt chocolate chips and butter in small saucepan over low heat, stirring frequently, until smooth. Pour into lit fondue pot. Remove ice cream from freezer. Using fondue forks, dip ice cream cubes into warmed chocolate and toppings.
Makes 8 to 10 servings
Nutrients per serving: about 538 Calories, 7g Protein, 41g Fat, 38g Carbohydrates
Nestlé Kitchens Tip:
Another great way to serve this recipe is to scoop ice cream with melon baller onto a chilled plate. Freeze for 2 to 3 hours or until firm.
You can also serve this recipe as a pre-made dessert. Simply skewer, then dip individual cubes or balls in chocolate and roll in your selected toppings. Place in 13 x 9 inch (30 x 20 cm) baking pan lined with foil. Freeze for 2 to 3 hours or until firm. Serve on chilled platter.
