Bad Santa Graffiti Ice-Creams

By Anna Polyviou

Bad Santa Graffiti Ice-Creams
Have some fun and create individual ice-creams for your next big event. Dipping them in white chocolate means leaves plenty of room for decorative touches - we went with festive splashes of red.

Makes 12-15

1 litre of white chocolate and raspberry gelato (or similar flavour of gelato or ice-cream of your choice)

1kg white couverture chocolate

100ml cacao butter or vegetable oil

50ml red food colouring

Soften the white chocolate and raspberry gelato in a stand mixer using a paddle or with a hand mixer.

Spread evenly into ice-cream moulds and place ice-cream sticks in.

Freeze overnight or 24 hours until fully solid. (If you don’t have ice-cream moulds then use ice cube moulds).

Melt the couverture and cacao butter or oil together in the microwave and heat until 45˚C.

Dip the prepared ice-cream into the chocolate mixture, making sure the excess chocolate mixture drips off. Place the ice-creams onto a lined baking tray.

Sprinkle the red food colouring on top and place into freezer till required.

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