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| Ice Cream Cake Balls |
Ingredients:
- 1 pound semi-sweet chocolate chips
- 1 batch single-ingredient ice cream
- 1/2 cup toasted peanuts, chopped
Directions:
1. Brush tempered chocolate on the insides of twelve 2 3/4-inch silicone hemisphere molds. When the first layer has cooled, brush another layer. Repeat until there are 3 or 4 layers. Let cool.
2. This is where you make banana ice cream. Fill a pastry bag fitted with a plain 1/2- inch piping tip with the banana ice cream. Pipe each mold full of ice cream to the edge. Sprinkle chopped peanuts over the ice cream and gently press the peanuts down into the banana.
3. Place in the freezer until the ice cream is completely frozen. Carefully release the bombes from their molds when ice cream is frozen solid. Serve and enjoy.
