Pumpkin Ice Cream Bowl with Pumpkin Ice Cream
This edible chocolate bowl is such a fun way to serve pumpkin ice cream or any other fall dessert at a Halloween party!
Servings: 2 bowls
Ingredients
For the pumpkin ice cream:
- 1 can coconut milk high quality, not low fat
- 1 1/4 cup pumpkin purée
- 2 tsp vanilla
- 1 1/2 tsp pumpkin pie spice
- 2/3 cup maple syrup
For the chocolate pumpkin bowl:
- 1 1/2 cups white chocolate melted
- 2 tsp natural orange colorant
- 1 tbsp dark chocolate melted
- 1 pretzel rod
Instructions
- Blend together all of the ice cream ingredients. If not using an ice cream maker, pour into a loaf pan and freeze overnight. Let sit on the counter for 10 minutes to thaw before scooping. If using the NinjaKitchen Creami, pour into 2 pints, place storage lid on top, and freeze overnight. Replace the lid with the processing lid, attach to the base, and select ice cream. When finished, remove the pint and lid. If it is powdery and not creamy yet, add a little nut milk and respin.
- Melt the white chocolate by microwaving for 30 second increments, stirring, and repeating until the chocolate is melted. Stir in colorant until you get to your desired hue.
- Blow up 2 balloons to the size of the bowl that you wish to have (I recommend a little larger than your fist). Dip the balloons in the melted chocolate, using a spoon to smooth along the top. Cover all of the balloons with the exception of a circle at the top. Place on a baking sheet lined with parchment paper and refrigerate for 10 minutes.
- Once the chocolate is set, dip again in the chocolate to make sure the chocolate is thick enough that it will not crack. Place back in the refrigerator for 10 minutes to set.
- Pipe a face on the pumpkins and place back in the refrigerator for 10 minutes to set.
- Pop the balloons and carefully peel the balloons away from the chocolate. Once the entire balloon is removed, add scoops of ice cream and enjoy!