So today’s craft is a food craft…and I wanted to get it out there before this Fourth of July weekend. It’s a breeze to make and a great way to get your kids involved in the kitchen. It can also be adapted for any holiday or occasion. The only problem is that it obviously doesn’t travel well, being ice cream and all, but no worries…I have a way around that, too!
PS—Your best bet is to make these one day in advance
What You Need:
Vanilla ice cream
Dried cranberries, chopped
Blue candy sugar or sprinkles
Baker’s white chocolate squares
Clear candy sugar
3 plastic bags
1 microwavable bowl
1 cookie sheet
PREPPING THE TOPPING:
Place the coconut, cranberries, and blue sugar in the three separate bags (one topping in each bag). Leave open and set aside.
MAKING THE ICE CREAM BALLS:
The easiest way to make these little ice cream balls is to make sure your ice cream has been sitting in your freezer for at least 24 hours…so it’s not soft. Cover your cookie sheet with wax paper and place it in the freezer. Using a spoon or small ice cream scoop (or even a melon baller would work), scoop as many ice cream balls as you need. You could even roll them in your hands if they’re not round enough for you. Once you have one ice cream ball, drop it in one of the bags containing coconut, cranberries, or blue sugar. Shake it around until it’s coated and place it on the cookie sheet in the freezer. Repeat and let those little guys sit for at least 2 hours.
DECORATING THE WAFFLE BOWLS:
Do this step 15-30 minutes before serving…because the waffle bowls will be hard to store once they’re decorated. If you have to do it ahead of time, stack them carefully and place them in an airtight container or a ziplock bag.
When your little guys are refreezing in the freezer, place 2-3 Bakers White chocolate squares in your microwaveable bowl and follow the directions to melt the chocolate in the microwave. Be careful to watch it because every microwave is different. Also, make sure your bowl is wide enough that you can dip the waffle bowl tops into it.
Place your candy sugar in a wide bowl and set aside. Again, make sure your waffle bowl can fit inside.
Once your chocolate is melted, give it a stir and dip your waffle bowl, top down, into the chocolate…and then into the candy sprinkles. Set aside. Repeat as necessary.
Once your bowls are ready and your ice cream is ready, simply arrange three to four ice cream balls in your waffle bowls and serve. Like I said, you can change the toppings to whatever you’d like and make it workable for any holiday.
IF YOU CANNOT USE ICE CREAM BECAUSE YOU’RE TRAVELING:
Not to worry! The same effect can be had by using marshmallows. Simply pick your toppings and follow the directions for prepping…but use bowls or cups instead of bags.
Up your white chocolate count to 6-8 squares and make chocolate covered marshmallows, dipping them in the chocolate and then the topping of your choice. MAKE SURE TO LET YOUR CHOCOLATE COME TO ROOM TEMPERATURE OR YOU’LL MELT YOUR MARSHMALLOWS!
Use shish kabob sticks to dip your marshmallows into the chocolate and then the topping. Once they’ve been topped, place it on a wax covered cookie sheet and refrigerate until ready to use.
You could also use fruit for this, too. Dip and decorate orange slices, grapes, strawberries, or starfruit for a healthy and satisfying dessert!
Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips.