Color And Flavor Up Your Summer Days With The Edible Ice Cream Bowls
When we come across some recipes, we try to fit them with the season in which we are. For example, when Spring was here, and obviously Easter, we’ve presented the Galaxy Easter Eggs. Time passed and Summer came upon us. Because summer is here, we are in the search of some unique recipes that fit the sunny season. We stumbled upon some interesting food blogs, such as Amy Christie’s. She’s a stay-at-home mom and blogger, who needed to do something out of the ordinary for her daughter’s birthday. Her recipe for making edible ice cream bowls with sprinkles on them, comes just in time for summer!
The simple recipe uses almond bark, balloons and sprinkles to create colorful, edible sprinkle bowls that can hold your ice cream or any other sweet dessert. Interesting enough? Here’s how it’s done:
*Before you start, you’ll need:
-sprinkles, your choice
-balloons, size depends on what size bowls you want to make
First, rinse the balloons you plan on using and pat dry. Then inflate the balloons to your desired size. Tear off a piece of wax paper and lay it near where you are working. Place the sprinkles of choice into a bowl. Melt the almond bark in a glass bowl atop a pot of boiling water. This method is better than nuking the bark in the microwave because the bark will stay “melty” longer.
When the bark is melted and smooth, dip the balloon into the bark. The almond bark dip determines the depth of the bowl.
Moving quickly, press the wet almond bark into the sprinkles. Continue pressing the un-sprinkled areas into the sprinkles until it’s coated. Twisted or spinning the balloon in the sprinkles will results in globs and smears so make sure you are pressing, then lifting, rotating and pressing again until the balloon is coated.
Place the sprinkled balloon on the wax paper to set. If you want, you can pop them in the fridge to make them set faster. When the almond bark is firm, deflate the balloon. Gently peel it away from the inside. After that, add your content, and voila!
If this wasn’t specific enough, visit her blog to see the “tutorial” of the recipe and if you succeed in this, you can check out some of her other recipes too!