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Tasty and fun: Raspberry ice cream in a dark chocolate bowl

Raspberry Ice Cream in a Dark Chocolate Bowl

Recipe from "Cook with Amber," by Amber Kelley, 15, of Woodinville.

Yields: 8 servings

Time: 45 active minutes plus several hours cooling time for the bowls


You will need:

8 water balloons



10 ounces/280 g dark chocolate

2 cups/500 g frozen raspberries

1 cup/235 ml almond milk

4 frozen bananas

Fresh mint sprigs for garnish (optional)




Wash 8 water balloons and blow up each to about the size of a baseball.


Prepare a double boiler by simmering a few inches of water in a saucepan and placing a heat-safe bowl over the pan. Make sure the bowl is not touching the simmering water.


Melt the chocolate in the bowl until it’s silky smooth. Place small little dollops of chocolate on a silicone mat. Dip the bottom half of each balloon into the bowl of chocolate and place it on the dollop of chocolate on the mat. Place all the balloons on the dollops and let sit until they are completely hardened, about 3 hours.


Once hardened, snip the tops of the balloons to pop them and carefully pull each balloon away from the wall of your chocolate bowl. If there is a small hole at the bottom of your chocolate bowl, add some more chocolate and let sit for another 20 minutes.


To make the ice cream, blend together the raspberries, almond milk, and bananas in a blender until smooth. Scoop the ice cream into the chocolate bowls and garnish with fresh mint sprigs. If you freeze the ice cream, it will get really hard, so let it sit out for about 30 minutes before scooping and serving.



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