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!

Walnut and Parmesan Ice Cream

Ice cream?  Almost Winter?  Does this compute?  Mais oui, mes amis.  Of course it does.  Ice cream is for every season, don't you know.  But Parmesan, you ask?  Well, only a small and optional amount, really - just for a bit of a laugh.  To be honest, Mr P. said he'd prefer it sans parmesan, but I liked it.  It did look slightly curdled, but I thought it tasted fine.  But leave it out if you are a wee bit afraid of the cheesy goblins a-coming for you :=)

I had been thinking about concocting this recipe for a while (I may have seen something similar on a YouTube video sometime).  And I had a jar of walnut butter (my brainwave) in the pantry, so I began ...

ready for the freezer

ingredients:

130g./4.5 oz walnuts, toasted   see Notes

30-40g./1-1.5 oz parmesan cheese, grated (optional)

450 mL/15 oz whipping cream - and whip it good!  You want soft peaks

1 x 395g./14 oz tin of sweetened condensed milk

50g./1.8 oz mascarpone

2 tsp vanilla extract

50g./1.8 oz walnut butter

100g./3.5 oz white chocolate chips

pinch of sea salt flakes

a healthy amount of chocolate sprinkles

ingredients gathered 

whip the cream, and add the other ingredients

well, now you add the walnuts and white choc chips

walnuts

Method:

First toast your nuts!  And grate your parmesan cheese

Yes, you guessed it - next, you place all the ingredients (except the nuts and choc chips) into a big mixing bowl, and combine well with a large spoon (or give it a quick whizz with the electric handbeaters)

And stir in the nuts and choc chips!

Pour/spoon the mixture into a lined loaf tin (you can line it with clingfilm or freezer liner) - make sure there is plenty of clingfilm so you can cover the top when you put it in the freezer

Throw on heaps of chocolate sprinkles then - 

Freeze overnight, taking out the tin about twenty minutes before you want to eat it

Decorate with more sea salt flakes, white choc chips and chocolate sprinkles when serving

Notes:

I toasted my nuts in the oven for about 10-12 minutes @ 170C/340F

I used extra sharp Parmesan, but a milder one could be good too

Try milk or dark chocolate chips, or other nut butters

add the sprinkles and whack into the freezer overnight

I gave a cupful to our lovely new-ish neighbour

one guess!

cheesy!

Peppermint Ice Cream Loaf (Or should that be Ice-Cream Loaf?)

Here it is!  One quick, final post for the year.  I thought I'd throw together an ice-cream loaf as it is stinking hot today (as YouTuber Emmymade would say - hehehe).  And in fact, she inspired me with her recipe for mint Viennetta!  Sadly, Mr P. does not like mint-flavoured anything so I will have to eat this all by myself.  Oh the tragedy!! :=)  

Mr P. did finish off the plate for me when I was putting the loaf back into the freezer last night.  Very brave of him, indeed.  He said he only managed it because there were wafers :=)  Now to co-erce my neighbours into taking a big (huge) slice of this!  

I know I've mentioned this before, but as a child, my family lived behind a butcher's shop in the mountains.  The butcher owned a goat, which he tied up in our backyard.  The goat would sometimes get off its tether (how?) and chew up mum's laundry on the outdoor washing line.  

There were not one but two outdoor loos (dunnies/toilets/outhouses) in the yard.  Surrounded by much, much mint growing wild.  You can imagine what we imagined the mint was doing!  It almost put me off for many a year, and I have never been able to bring myself to eat mint sauce.  Anyways, what a ramble.  Merry festive season to you all, my virtual and IRL friends!  See you in 2026, with bells on!!

for the peppermint lovers!  Delicious!

Sherry's Recipe:

Serves (maybe) 10-12?  (depends on the size of your slice)

Ingredients:

1 Litre/34 oz good-quality vanilla bean ice cream

1 tsp vanilla paste

1/4 tsp green food colouring

1/2 tsp peppermint extract   see Notes

2 Peppermint Crisp chocolate bars

2 mint Aero bars

2 Flake bars

250g./9 oz dark chocolate  (I use 70% Lindt), melted

2 x 125g./4.4 oz packets of chocolate wafer biscuits   see Notes

Chantilly cream:

200 mL/7 oz whipping cream

1 tsp vanilla extract

1-2 Tbs icing sugar mixture

Method:

Start this recipe early in the day, or even better, the day before you want to eat it

Firstly, bring out the ice cream tub so the ice cream can get soft enough to mix the good stuff thru' it

Grab a loaf tin (mine is 23 x12 x 6 cm), brush a small amount (1/2-1 tsp?) of a neutral oil around the inside, and line with freezer film or plastic wrap, leaving a large overhang to fold over the whole shebang when freezing

Melt the chocolate in the microwave, and allow it to cool for 5 minutes or so

Spoon the ice cream into a large mixing bowl, add the vanilla, food colouring and peppermint extract, and stir thru' till beautifully green

Bash the heck out of the 2 Peppermint Crisp bars and one of the Flake bars (I used my cocktail muddler), into beautiful shards and chunks, and yep - stir 'em all in

Now start layering - spread a thin layer of the melted chocolate over the base of the loaf tin, then add a layer of the wafer biscuits

Next is a thick layer of the delightful green ice cream mixture, then another layer of the melted chocolate

On goes another layer of wafers, and ice cream, then place into the freezer for about half an hour, till the ice cream has firmed up a bit

And then top with the rest of the melted chocolate (you will probably need to zap it in the microwave again for a few seconds) and place back into the freezer for several hours, but probably best overnight

The next day, whip the cream with the icing sugar and vanilla, and smear all over your green loaf which you have turned out onto a serving plate (which can happily go into the freezer)

Top with the smashed-up Aero bars and the other Flake bar

Back into the freezer for a bit to firm up, then bring it out for about 10 minutes so you can slice it up!

minty goodness - just don't plant it out near an outside dunny (toilet) :=)

Notes:

Try a bit less of the peppermint extract if you're worried that it may be too strong for you (and more of the food colouring if you want it incredibly vibrant green!)

FYI, I used one whole packet of the wafer biscuits, and about 2/3 of the second one

No idea if these chocolate bars exist in other countries, but just buy something with lots of peppermint flavour and chocolate - Peppermint Crisp has "green mint crystals", which are delightfully crunchy (and sometimes bloody!  I have cut the roof of my mouth more than once on them)

 

ingredients gathered

oil and line your loaf tin with freezer film or plastic wrap

spoon the ice cream into a large mixing bowl

stir in the colouring, extract and choc pieces

layer with the melted chocolate and wafers

spoon in the ice cream mixture and the melted chocolate

add another layer of ice cream

cover with the freezer film and place in the freezer

then add the final layer of chocolate

and smother with the Chantilly cream and shards of chocolate bars

not half-bad!

Pistachio And Chocolate No-Churn Ice Cream aka Dubai Chocolate Ice Cream

I've read that it's becoming difficult to buy pistachios due to the Dubai chocolate craze.  Thankfully, I was able to buy a packet of shelled, unsalted kernels from a local (and expensive) grocer.  I'd thought about making an ice cream version, so I googled it.  Lots of versions came up, but some made a chocolate ice cream, to which they added the pistachio paste.  But I wanted mine to be green!

So this is my version of a Dubai pistachio and chocolate ice cream, using pretzels rather than kataifi.  To be honest, I couldn't be faffed finding the kataifi, and frying it up in butter!  "Salted pretzels will give texture and a bit of umami flavour", says I to myself.  (And you happily get rid of your aggressions with the bashing.)  So I made some chunky pretzel dust instead.  

There are a few steps to making this, but none are onerous, or particularly time-consuming.  You can do a bit at a time, or even some steps the day before.  Just whack it all together at the end, and freeze!  Be aware this is not a smooth ice cream, but has rather a grainy, and kinda/almost savoury facet to it.  But still delicious!

    

yep, looks fairly green, and a bit grainy :=)

Makes around 1.5L/51 oz:

ingredients:

70g./2.5 oz pistachios, toasted and chopped  see Notes

100g./3.5 oz pretzels, smashed with a muddler or rolling pin

200g./7 oz pistachio paste or cream  see Notes

40g./1.4 oz tahini   (I used hulled)

2 Tbs icing sugar  (for the paste mixture)

500 mL/17 oz thickened cream   see Notes

1-2 tsp vanilla extract   (I like lots!)

2 Tbs icing sugar (for the cream mixture)

a tin of condensed milk (395g./14 oz)

150g./5.3 oz chocolate bits/drops/buttons, or chop up a block!

Topping:

190g./6.7 oz dark and milk chocolate (your choice of % of each)

100 mL/3.4 oz thickened cream 

1-2 Tbs mascarpone (optional)

a handful (several tablespoons?) of toasted, chopped pistachios

a scattering of sea salt flakes (optional)

pistachios

pretzels

Method:

First toast your nuts (stir often) in a small frypan over a low heat, till they smell nutty, darken a wee bit in colour and start to make a popping sound - is that normal?  'Cos mine definitely popped!  And let 'em cool, then chop 'em up - as big or small as you like

Pretzel dust is next: take a big ziploc bag, tip in the pretzels, grab that muddler and whack 'em till you have a chunky dust: Do up the zip/seal first, you precipitate/reckless lot :=)

Scoop the pistachio paste and tahini into a medium mixing bowl, along with the icing sugar, and give it a whizz with your electric hand beaters - just to make a smooth(ish) paste/mixture

Now grab a large mixing bowl, pour in the cream, and add the vanilla and icing sugar

Give this a good whizzing, till you have soft but firm peaks - does this make sense?

Pour/spoon in the condensed milk to the cream (see how they reduced the size of the tin by 2 grams?  Cheeky!) and mix again till nicely combined

And spoon the pistachio mixture into the cream mixture, and give it another whisking till smooth

Stir thru' the chocolatey bits/drops/ chunks, the pretzel dust, and the nuts 

Spoon into your loaf tin lined with a generous amount of freezer film, or into an ice cream container with a lid (mine holds 1.4 Litres) - so I put the rest into a small container and gave it to our Persian friend who said it was soooo delicious, and made her day!

Pop into the freezer for an hour or so to firm up, before you add the topping - which you make by melting the chocolate and cream in a small-ish saucepan

Give it a good stir, and let it cool for a couple of minutes before adding the mascarpone, if using

Spread it thickly over the top of the ice cream (maybe even stir some of it thru the ice cream), scatter on the extra nuts and sea salt flakes, then back into the freezer (preferably overnight) till firm

Once again, I am letting you know this is NOT a smooth ice cream; it's kind of nutty and a bit chunky and grainy but delicious!

yes, you can use 2 of these, instead of the tin

Notes:

I suggest buying pistachio kernels that are shelled and unsalted

You can buy either pistachio paste or cream.  The paste is 100% nuts, with no additives so quite savoury in taste, while the cream has added sugar and oils 

I used thickened/whipping cream which has a minimum 35% milk fat - I had some leftover soft cream cheese too, so I added 2 Tbs, but not necessary at all!

Try this with your fave nut paste and nuts!  Be a rebel; doesn't have to be pistachios, 'cos they are dear, and may be hard to find

toast your nuts, baby!

and smash those pretzels!

ingredients gathered

whizz up the pastes and icing sugar

pour this mixture into the whipped cream mixture

I used white chocolate too!

melting the chocolate and cream for the topping

ready for the freezer

start scooping :)

rich and nutty, so scoop away :=)

Mandarin Syrup And Blackberry No-Churn Ice Cream

A bit more about the online cookbook club I am part of - we have a monthly book, and a book that we can dip into for the entire calendar year.  This year's book is The Food Saver's A-Z, which provides an alphabetical look at various items you may have lurking in your fridge and pantry that desperately need using up, pronto!

Ironically, I didn't have any mandarins just hanging to make this syrup, so I bought a bottle of 100% mandarin juice.  This is very easy to make, and is very delicious.  Mr P. was a big fan (he loves my citrus cordials), and has been drinking it on the regular.  

ready to add to sparkling water, etc

And speaking of spiders (see above) ... I can only speak about Aussie ones of course, but they like to jump on and at you!  And they are big, my friends.  One day we were downstairs in Mr P.'s office, and we heard a loud tapping noise.  We headed into the kitchenette, only to discover a very large Huntsman running across the bench (in tap shoes, it seemed).  

And did I ever tell you about getting up one morning, and after a bit thinking - 'Gee, I need a haircut', brushing my ear and finding a massive spider falling on my shoulder?!!  Who knows how long it had been sitting on top of my head!  They are hairy beasts, let me tell you :=)  But let's get to the recipe.   

Makes 1 smallish bottle (c.150 mL):

ingredients:

the syrup:

250 mL (1 cup) pure mandarin juice

110g./4 oz caster or white sugar

a few slices of fresh ginger, 1 cinnamon quill (stick) and 2 cloves (optional)

My version of a fruity 'instant' ice cream:

The ice cream:

500g./18 oz frozen blackberries (or your fave fruit), mostly thawed

170g./6 oz condensed milk

2-3 Tbs spiced rum (or your fave tipple)

1-2 tsp vanilla paste or extract

250g./9 oz mascarpone

Method:

The syrup:

Heat the juice and sugar together (in a small saucepan) on a low temp., till sugar is dissolved

Add the spices now if using, and simmer for 10 or so minutes till a wee bit thickened   see Notes

Let it sit for 5-10 minutes to cool, then pour into a very clean bottle, and allow to cool completely

And into the fridge it goes, for up to 2 months

Serve with sparkling water or wine, or with this fruity ice cream

The ice cream:

Into your food processor go the fruit, condensed milk, rum and vanilla

Give 'em a few pulses till mixed but not necessarily smooth (I like some lumpy pieces of fruit), then add the mascarpone and give it a very quick blitz 

Pour/spoon into a freezer-proof container, and whack into the freezer for at least 6 hours or preferably overnight   see Notes

The next day, spoon into a dessert bowl, and pour some of that delicious, citrus-y syrup over the top

Notes:

You can thaw the fruit completely, then mix everything together in a large bowl if you prefer your ice cream a bit chunkier

I forgot to do it, but I normally line the tin with freezer film, leaving an overhang which you can fold over the top of the ice cream mixture to keep it protected while it freezes

I doubled this recipe (but not the cloves) and ended up with 300 mL of syrup

It took about 30 minutes to reduce down when I made the doubled recipe

ingredients gathered

dissolve the sugar, and simmer for 10 mins.

till it thickens slightly

bottle your syrup when cool

stir the mascarpone thru the fruity mixture

and pour into your freezer-proof container

pour on the syrup

c. Sherry M.