Ice Cream Sticks in a Puff Pastry Pocket

There is a viral "recipe" going around at the moment, where you take your fave ice cream on a stick and shove it into a hollowed-out croissant.  Of course, this is just a slightly different version of the Sicilian brioche con gelato - ice cream in a brioche bun.  There's really nothing new under the TikTok sun, my friends.

 

Remember that viral potato dish where you sliced lots of spuds, baked them in stock in the oven, or fried them in butter, after baking them, then cutting them into wedges.  That's just that classic French dish Pommes Boulangère!

And what's not to like about these re-invented dishes?  But I thought to myself - why not try something a wee bit different?  I admit there is a tiny bit of faffing here, but it's worth it!  You end up with nutty, chocolatey pockets full of ice cream.  Winner!

  

nutty and chocolatey! and full of ice cream natch :=)

Original recipe by moi:

Serves 2:

ingredients:

40-50g./1.4-1.8 oz pistachios  (or nuts of your choice)

1 x sheet of butter puff pastry  (24cm x 24cm/9.5 in x 9.5 in)

50g.-60g./1.8-2 oz milk OR dark chocolate

2 ice creams on a stick - your fave type (I used pistachio)

Yep, pistachios!

Method:

First, toss and toast your nuts for a few minutes in a small frypan - watch them carefully; they turn black fast!  Mm, who me?  Burn 'em? Hehehe ... Then chop finely, or throw into a food processor and zap away till you have a nutty dust with some small nutty chunks

Now for the pastry: Line a baking tray with baking paper, place the thawed pastry on top, and cut into quarters

Bake at 180C/350F for about 15 minutes, till golden and puffed

Take out of the oven, cool for a minute or two, then grab a piece of kitchen paper or a clean tea towel, and squish those puffy little suckers till all the air comes out of 'em; et voilà, you have the makings of 2 pastry pockets

So go and melt your chocolate; microwave method is fine by me

Take a silicone pastry brush and paint two of the quarters with the melted chocolate, and a little around the edges of the other 2 quarters

Throw some nutty dust onto the melted chocolate on your base piece of pastry

Place one pastry piece on top of another, and press down gently on 3 sides, forming a pocket with an opening for your ice cream on a stick

You now have 2 pockets; paint the tops of them with more chocolate, and throw on the rest of the nut dust

Pull/cut your ice creams off their wooden sticks, and shove 'em into the pockets, and there you have it: 'ice cream in a pocket'

Notes:

Use your fave nuts and flavour of ice cream

toast those nuts

and bake the pastry quarters at 180C for about 15 mins.

flatten those little babies out

melt the chocolate and get ready to make pastry pockets

plaster the chocolate on, and throw on the nuts

grab an ice cream on a stick :=), and shove into your pastry pocket

more chocolate and nuts on top - so dive in!

choose any flavour you like!

In My Kitchen - September 2026

September?  Mmm, really?  Already?  Okay, if you say so!  So Spring is here, and the equinox is almost here, too.  August was full of fun things like medical appointments and tests; and giving Mr P. lots of painkillers (on doctor's advice) to help his broken vertebra get better.  The actual spine is doing well, and the bone is nearly healed.  Yay!!

I am sitting at my study window, looking out at the jaboticaba tree which has one solitary fruit on it.  Hilarious!  Mr P. woke up very early again (and woke me), saying the birds were too loud!  Also hilarious.  And of course, at night, the possums jump onto our roof from the electricity line, and thump across to the backyard.  They like to leave their calling card of poopy pellets too.  Wildlife is fun here.  The carpet python hasn't been around for a while, so I hope s/he is okay.  They come down from the hill near us, and slither across the road.  How they don't get run over, I don't know.

I  bought this delightful artwork from Gai at Meander Gallery

Gai and her husband John (also an artist) opened their art gallery nearby a few months ago.  And I can't resist frequent visits, and acquiring more of their gorgeous art!  So here's the first curveball on this IMK post :=)  And it's kitchen-centric, of course!  I adore a bone-handled butter knife or two.

In My Kitchen:

a friend gave me homegrown parsley so I blitzed it for the freezer

my sister made us barley and veg. soup (a childhood fave that our mum used to make)

Tumbler from Magnolia Mountain; in their collab. with Gabane Pottery in Botswana

I zapped the many onions in the fridge, which then headed to the freezer

who me? going to the Japanese shop? Yep it was me!

travel salt grinders - for gifts, well maybe one for me

a beautiful handmade pottery bowl by a local potter

bought a few things online from the Naked Asian Grocer (but not the eggcup)

baked some salmon with baby capers

Bought this. Gotta love Ruby!

oh come on!  Who could resist this dusky pink cup from kimwallace.ceramics?

ceramic ice cream cup and painting by Starr fine art

My second curveball of the month!  Well, there could be some more that I haven't told you about yet ...

c. Sherry M.

Be a part of our friendly IMK community by adding your post here too - everybody welcome!  We'd love to have you visit.  Tell us about your kitchen (and kitchen garden) happenings over the past month.  Dishes you've cooked, preserves you've made, herbs and veg. in your garden, kitchen gadgets, and goings-on.  And one curveball is welcome - whatever you fancy; no need to be kitchen-related.  

The link is open from the first of the month to midnight on the thirteenth of the month, every month.

Options for adding your post to IMK:

1. Add via the Add Link button at the bottom of this post.  Instructions can be found on the sidebar of this page, under the  Add your IMK link OR:

2. Comment on this post, providing a link to your post so I can add it manually to the list below OR:

3. Email me: sherrym1au@gmail.com, with your link or any queries about the link process, or if you would like it to be added after the 13th ('cos I'm happy to add it for you later)

4. If you prefer not to add your post via Inlinkz, I am very happy to add it for you manually.  Just email me with your blog name and URL!!  

Looking forward to seeing you all here, my friends!

Mae's Food Blog: In My Kitchen

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Almond Pound Cake with Maple-Roasted Apricots

I remember years ago when I lived with other students in a share house that one of the lads would throw together a pound cake most weekends.  He wasn't really into measurements so would just chuck what he thought was the right amount into the bowl - and he was pretty good at it!  A pound cake is just equal amounts of butter, sugar, flour and eggs, so pretty easy to get right, I reckon.

This brilliant fella also taught me how to fillet fish, and make bread - and then he went off to England to get his PhD.  Told you he was clever!  Anyways, I made this cake for our cookbook club hosted by Amanda from Lambs Ears and Honey, using this recipe from Emelia Jackson's beaut book You Had Me at Cake.  "So many cakes, so little time" - to paraphrase that famous rockstar ...  

  

the texture is delightful, said Mr P., the smooth talker :)

Makes 1 x 20cm./8 inch cake:

ingredients for the cake:

190g./6.75 oz almond meal (or nut meal of your choice)

140g./5 oz plain flour

2.5 tsp baking powder

1/2 tsp sea salt flakes

225g./8 oz butter, softened (at room temp. basically), cubed

225g./8 oz caster sugar

4 large eggs

1.5 tsp vanilla paste or extract

180 mL/6 oz milk or buttermilk  see Notes

Crème frâiche, or thick cream, to serve with big slices of cake :=)

Maple-roasted apricots (or fruit of your choice):

6-8 ripe apricots, halved and pitted   see Notes

2 Tbs maple syrup or honey

1 Tbs brown sugar

1 tsp vanilla extract

1 Tbs butter  (Emelia says to melt it first, but why?  It's going into the oven!  So just dice it, I say)

apricots

Method:

Turn on your oven to 180C/350F to heat up, and line a 20cm/8 in cake tin with baking paper (or use an air fryer liner like I do!)

Grab a large mixing bowl, and whisk together the nut meal, the flour, the baking powder and salt with either your electric hand beaters or a stand mixer if you have one (I don't, so I use my hand beaters)

Then add the softened, cubed butter till you have a sandy mixture with no large lumps of butter - I didn't worry too much; I still had small lumps and it turned out just fine!

Now add the sugar, eggs, vanilla and (butter) milk, and mix till combined (but don't go crazy! - no gluten wanted here, my friends) 

Pour the batter into the tin (never mind if it's a wee bit lumpy), and bake for 45-50 minutes till golden and a skewer pushed into its almond-y heart comes out clean

And as for the apricots: about 15 minutes before the cake is due to come out of the oven, grab yourself a small-ish baking dish, chuck in the fruity ingredients, giving it a good mix together, and place in the oven till the cake finishes baking

Take the cake and fruit out of the oven when they're ready, let the cake cool in the tin for 10 minutes before turning it out onto a a wire rack to cool completely

Serve a big slice with some of the syrupy fruit (fruity syrup?) and a dollop of cream, crème frâiche or plain yoghurt

one guess :=)

Notes:

As per, I didn't have any buttermilk lurking around, so I squeezed a small lemon to get juice (prob. 2 Tbs), which I stirred into the milk, and left to get thick and curdled-looking

Nor did I have any fresh apricots, 'cos it's winter here!  So I grabbed a 700g. jar of Australian apricots in juice (which juice?  A mystery, my friends); also no nett weight on the jar - grrrrrr!  Anyways, I weighed out 270g./9.5 oz of the fruit, as Mr Google says the average weight of an apricot (with the pit) is 35g.-50g.  Hoping that this was a suitable conversion; and yep, it worked out okay, but you could go for extra apricots, I reckon

I'm gonna have to buy some more of this very soon!

ingredients gathered

sandy with a few wee lumpy bits :=) - no worries!

in go the wet ingredients

looking glorious as it goes into the air fryer paper-lined tin!

fruit etc going into my fave '60s enamel dish, with my cute new Japanese spoon)

cake done, syrup done!

looking so pretty

everyone loved this cake - great flavour and texture

Our neighbour came over for a piece after work.  She said it was a fabulous cake, and asked for the recipe.  Always a good sign :=)  And it still tastes great after 2 days!

texture still gorgeous after 2 days

Cheese and Onion Scones #ISW2026

And here is my second bake for International Scone Week!  A savoury one this time.  And I have to say, this one went down a treat with hubby and friends.  These lasted a bare 24 hours!  Mr P. suggests using even more herbs, pepper and chilli flakes, and he's not wrong :=)  

This recipe is from our dear friend's Auntie Patty, who died recently.  Our friend kindly handed on some of her handwritten recipes on yellow card, in her very wonderful and clear handwriting.  Auntie Patty only gave cayenne as an optional extra, with no other herbs or spices.  I boosted the flavour a bit, and as I said above, Mr P. said more is more :)

I was a bit worried about adding raw onion here, but it was a fabulous addition.  Make sure you chop it finely, of course.  I used one French shallot, and some red onion but once again, go with what you like.  These are really fabulous scones.  Thanks Auntie Patty!  

cheesy!  why not spread some (alot) butter in the middle? :=)

Makes 16-18:

ingredients:

375g./(3 cups) plain flour    see Notes

5 tsp baking powder

a big pinch of sea salt flakes

1/4 tsp chilli flakes (optional)

about ten grinds of black pepper  (or more, to your taste)

1-2 tsp dried parsley and/or your fave herb  (I like chives, too!)

50g./1.8 oz cold butter, diced

1 small-ish red onion or 2-3 French shallots, finely diced

185g. (1.5 cups) vintage/mature cheddar cheese, grated

310 mL (1.25 cups) milk

extra milk, for glazing the tops of the scones

the more the merrier, says Mr P.

Method:

Turn on your oven to 180C/350F to heat up

Grab a baking tray and throw on some baking paper

In a large mixing bowl, whisk the dry ingredients (including salt, pepper and herbs) together

Then rub in the diced butter with your fingers, till you get sandy crumbs

Now put half the onion, and one cup of the grated cheese into the bowl, and fold them in

Make a well in the centre of the dough, and splosh all the milk in!  Yep I know it sounds a bit mad, but it works

Mix it all in well, but try not to go too crazy as you don't want to activate the gluten too much (or at all)

Form the dough into a ball in the bowl (if you can), then slap the dough onto a floured surface, and shape and flatten it to a rectangle, about 1.5 cm high, and approx. 24 cm x 20 cm (you might need to throw a bit more flour onto it, as it is most likely going to be sticky!)

Cut it into 16 (or 18) squares, place them on the lined tray, and brush the tops with the extra milk

And add the rest of the onion and the cheese on the tops

Bake for around 15-20 minutes, till golden

Delicious both warm or room temp., with lots of butter in the middle

yep, shallots

Notes:

I am using Auntie Patty's measurements in her recipe verbatim (for the ingredients list anyway) - one Aussie cup of flour is normally 150g./5.3 oz but we will stick to her measurements!

I think your rectangle will be about 9.5 inches by 8 inches, for those non-metric fellas

full-cream milk

get those ingredients together 

and grate that cheese!

kinda sticky, once you add the cheese

and now add the rest of the cheese on top

and don't forget the extra onion!

golden and smelling so good

half of them gone already :=)

butter makes everything better, of course

so neat!

Here is another post for International Scone Week hosted by Tandy of Lavender and Lime blog.  We have been doing this every August for years, my friends.  #ISW2026 goes from the 10th to the 16th; everybody welcome!