Ingredients for Ice Cream Hearts
- Ice Cream
- Strawberries
- 1 sprig fresh mint
- Heavy Cream
- Corn Syrup
- Bittersweet Chocolate
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How to Make Ice Cream Hearts
- Line a small square pan (approximately 8x8 inches) with parchment paper, leaving an overhang on two sides to lift the frozen ice cream later. Spoon your favorite ice cream (about 2 cups) into the prepared pan to a depth of 1/2 inch. Freeze for at least 4 hours, or until solid.
- In a small saucepan, combine 1 cup heavy cream, 6 ounces semi-sweet chocolate chips, and 1/4 cup Smucker's Fudge Sauce (or your favorite fudge sauce).
- Whisk over low heat, stirring constantly, until the chocolate is completely melted and the mixture is smooth and glossy. Remove from heat and set aside to cool slightly.
- Once the ice cream is solid, carefully remove it from the pan using the parchment paper overhang. Use a heart-shaped cookie cutter to cut out two hearts from the ice cream.
- Place the ice cream hearts on dessert plates. Transfer the chocolate fudge sauce to a squeeze bottle or piping bag. Drizzle the sauce over the hearts. Get creative with your decorating! Add fanned fresh strawberries, a sprig of mint, and a dusting of cocoa powder for extra flair.
- Ice cream hearts are best served immediately. If making ahead, prepare the ice cream hearts up to 2 weeks in advance and store them in an airtight container in the freezer. Allow them to soften slightly at room temperature for a few minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
124g
Fat
79g
Carbs
13g
