Snowball Sundaes

 
 
 

By 

This recipe comes from Gale Gand, executive pastry chef at TRU, a 4-star restaurant in Chicago's Streeterville neighborhood. It’s perfect for a white Christmas (or any other snowy winter day!)

Ingredients

  • 2 cups Breyers All Natural Mint Chocolate Chip Ice Cream
  • 8 slices (1-1/2 in. thick) store-bought angel food cake
  • 1/4 cup hot fudge topping, warmed
  • 1/2 cup marshmallow creme, melted (melts easily in a glass measuring cup in the microwave)
  • Chocolate sprinkles

Directions

  1. Freeze plate 30 minutes. Make 4 (half-cup) scoops of Breyers All Natural Mint Chocolate Chip Ice Cream and arrange on chilled plate.
  2. Place one ice cream ball on one cake slice, then top with second cake slice.
  3. Shape cake around Ice Cream to encase it using your hands to completely cover the ice cream.
  4. Return to freezer until ready to serve. Repeat with remaining ice cream and cake.
  5. To serve, arrange snow balls in 4 dessert bowls. Top with hot fudge topping, then marshmallow creme and sprinkles.
 
 





 
 
 
Copyright 2014 Wednesday Journal Inc. All rights reserved. Chicago web development by liQuidprint