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Home / Sweets / Chocolate / Raspberry Ice Cream Sundae in an Edible Chocolate Shell

Raspberry Ice Cream Sundae in an Edible Chocolate Shell

March 3, 2009 / Jessie / Chocolate, Dessert, Fruit, Ice cream & frozen treats, Popular posts / 33 Comments

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What’s better than an ice cream sundae? How about an ice cream sundae in an edible chocolate bowl? Now that’s what I’m talking about.

Recently, I made a big batch of homemade peanut butter cups.

While I was playing with all that melted chocolate, I made a few extra chocolate shells.

This is a quick and easy way to make a super yummy�and totally edible�dessert. You can dress it up or down, so it’ll be just as impressive at a dinner party as it will at a kid’s birthday.

For this sundae, I filled a chocolate shell with a little blop of raspberry jam, topped it with a big scoop of vanilla ice cream, then drizzled on some warm raspberry jam and a few fresh berries.

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Edible Chocolate Shells: 3 ideas for fillings

I like to keep a few on hand for, um, emergencies. The possibilities are kind of endless, but here are a few ideas of what to do with them:

+Chocolate ice cream + a drizzle of Kahlua + a sprinkle of mini chocolate chips = An after-midnight ice cream nightcap
+Peanut butter + vanilla ice cream + thick fudge sauce + crumbled peanut butter cups = Insanely peanut-buttery sundae
+Coconut gelato + thick fudge sauce + sweetened flaked coconut = Better than a Mounds bar

I could keep going, but you get the idea.

Edible Chocolate Shells: The basic technique

Here’s the basic technique for creating the chocolate shells. You can totally make them in advance and keep them tightly wrapped in the fridge or freezer. Click here to see more and read the full Homemade Peanut Butter & S’mores Cup article.

1. Melt a little bit of your favorite chocolate.

2. Put a big spoonful of melted chocolate in a regular-sized muffin liner.

3. Smoosh the chocolate around to coat the entire inside of the liner.

4. Stick them in the fridge for about a half an hour, or until completely hard.

Now that you have an idea of how to make the chocolate shells, on to the sundae!

Raspberry Ice Cream Sundae in an Edible Chocolate Shell

1 chocolate shell, prepared according to the directions above
1 scoop, vanilla ice cream
2 tsp. raspberry jam or melba sauce
3-6 fresh raspberries
Fresh mint, for garnish

Makes 1 sundae.

Grab your chocolate cup.

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Peel the liner off. Do this carefully, as the cups are kind of fragile.

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Drop 1 teaspoon of raspberry jam in the bottom of the chocolate cup.

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Top with a big scoop of vanilla ice cream. If you’re serving these at a dinner party, you can make these a few hours ahead up to this point. (Store them in a zip-top bag in the freezer.) Wait to top with the warm jam and berries until right before serving.

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Put the other teaspoon of raspberry jam in the microwave for a few seconds to warm it up and thin it out.

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Spoon the warm jam over the top of the ice cream.

Your jam will spread out and melt the ice cream a little, and do that heavenly warm-topping-on-cold-ice-cream thing. (Like I said, top your sundae right before serving.)

Drop on a few fresh raspberries.

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Garnish with a sprig of mint.

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Serve immediately. (And don’t forget to eat your bowl.) Enjoy!



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chocolate, ice cream, mint, raspberry, vanilla

33 comments on “Raspberry Ice Cream Sundae in an Edible Chocolate Shell”

  1. Angry Brit says:
    March 3, 2009 at 8:50 pm

    I want these with a white chocolate bowl, lemon ice cream, and raspberry coulis. It’s such a simple idea, but it’s so effective!

    Reply
    • Jessie says:
      March 4, 2009 at 8:34 am

      Oh, oh! Alrighty. Now that’s on the list. (And thanks!) :D

      +Jessie

      Reply
  2. Heather says:
    March 3, 2009 at 8:58 pm

    wow! that sounds just delicious! raspberries and chocolate is such a classic combination, and i love the fresh mint. how lovely!

    Reply
    • Jessie says:
      March 4, 2009 at 8:35 am

      Thanks, Heather! Love raspberries & chocolate, too. :D

      +Jessie

      Reply
  3. Jo says:
    March 3, 2009 at 9:06 pm

    wonderful idea… and yummy! :)

    Reply
    • Jessie says:
      March 4, 2009 at 8:36 am

      Thanks, honey pie! Ya know…I’m thinking you could also use those paper souffle molds for this. I’ll have to give that a try the next time I have some in the house.

      +Jessie

      Reply
  4. Bunny got Blog says:
    March 3, 2009 at 9:12 pm

    Jessie- You had me at the homemade peanut butter cups!!! This sounds amazing as usual.I have to try this:)

    Reply
    • Jessie says:
      March 4, 2009 at 8:37 am

      Thank you! :D Hehe…let me know if you guys like them. Honestly, they’re so easy to put together. The only real wait with this one is letting the chocolate harden in the fridge.

      +Jessie

      Reply
  5. Donalyn says:
    March 3, 2009 at 9:19 pm

    Wow girl – I am breathless! YUM!

    Reply
    • Jessie says:
      March 4, 2009 at 8:37 am

      Awww, shucks! Thanks, Donalyn. :D

      +Jessie

      Reply
  6. Jessie says:
    March 3, 2009 at 9:19 pm

    these are so cute, I love ice cream and chocolate together, they are such a great combination!

    Reply
    • Jessie says:
      March 4, 2009 at 8:38 am

      Thanks, honey! :D

      +Jessie

      Reply
  7. Mara @ What's For Dinner? says:
    March 3, 2009 at 9:45 pm

    Jessie, I’m mad at you now. I’m going to have to make these, which means they’ll be in my house, which means I’ll eat them!

    I used a similar glaze to your chicken drummettes on some steak tonight…DELISH!

    Reply
    • Jessie says:
      March 4, 2009 at 8:39 am

      Oh dear!

      *ducks and hides*

      Hehehehe…I hope you like them! And yum! I’ll bet that glaze was really good on steak. Yay.

      +Jessie

      Reply
  8. Olga says:
    March 3, 2009 at 9:53 pm

    That looks AMAZING!!!! I could so use one right now :)

    Reply
    • Jessie says:
      March 4, 2009 at 8:41 am

      Thank you, Olga! Yeah, once you have the chocolate shells in the fridge, they’re kind of too easy to throw together on a whim.

      +Jessie

      Reply
  9. HoneyB says:
    March 3, 2009 at 10:42 pm

    Nice!

    Reply
  10. Bob says:
    March 3, 2009 at 11:23 pm

    That’s an awesome idea. I know what to do for my girlfriends birthday now! :)

    Reply
    • Jessie says:
      March 4, 2009 at 12:25 am

      Oh yay! Let me know how they turn out! OH…maybe make a few of the chocolate shells, just in case. Depending on how thin you coat them, they can be kind of fragile. Better to have an extra or two on hand.

      +Jessie

      Reply
  11. The Food Site says:
    March 4, 2009 at 5:10 am

    Yummy. Perfect for the HOT humid weather here!
    ~Foong~

    Reply
    • Jessie says:
      March 4, 2009 at 8:41 am

      Oh, Foong! I’ll trade weather with you. We have piles and piles of snow again here in Boston. Sigh.

      +Jessie

      Reply
  12. nina says:
    March 4, 2009 at 7:18 am

    What a lovely dessert!! I especially love the idea that you can make the different parts of this dessert in advance and then assemble at the last minute!!

    Reply
    • Jessie says:
      March 4, 2009 at 8:42 am

      Thanks so much, Nina. :D Yeah, that’s one of my favorite parts, too. Makes it easier when you have a bunch of folks to feed.

      +Jessie

      Reply
  13. Zena says:
    March 4, 2009 at 10:08 am

    These are beautiful! They look like they’d be harder to make than they actually are. I love raspberry sauce on ice cream.

    Reply
  14. Michelle says:
    March 4, 2009 at 11:27 am

    Another fun and beautiful dessert! Beautifully done!
    http://oneordinaryday.wordpress.com/

    Reply
  15. Natasha says:
    March 4, 2009 at 12:08 pm

    Your pictures just make me so hungry! I got a blog award and wanted to pass it on to you. Check it out on my blog. Cheers!
    N.

    Reply
  16. ice cream freaks says:
    March 4, 2009 at 2:06 pm

    I love it! What could be better than raspberry sundaes in edible chocolate bowls? I feel like making some chocolate shells now. Thanks for sharing.

    Reply
  17. The Duo Dishes says:
    March 4, 2009 at 4:25 pm

    Mmm, it’s bite sized. At least it looks bite sized. But if it’s bigger, we won’t complain!

    Reply
  18. John says:
    March 5, 2009 at 12:08 pm

    Not only would I remember to eat the bowl, I might eat the spoon as well. Then again – I’d probably skip the spoon and just shove the whole thing in my mouth. :)

    Reply
  19. Gabi says:
    March 11, 2009 at 1:01 pm

    Lovely!

    Wish I’d had this recipe last Summer while vacationing on Madelein Island on Lake Superior. We had 20 Lb of hand picked (by us) raspberries (and black berries) from a farm nearby and were running out of ideas on what do do with them!!!

    Lovely as always!!

    Gabi
    Mamaliga.

    Reply
  20. Tenina says:
    April 14, 2009 at 4:02 am

    Oh you naughty Hungry Mouse…what are you doing to my recent diet resolutions??

    Reply
  21. Natasha says:
    April 14, 2009 at 9:55 am

    Ok, I know I have to make this, and I also know that I will not be able to have just one.
    Beautiful presentation also!

    Reply
  22. The Ice Cream Sundae - It’s History | Classics Blog says:
    May 12, 2009 at 9:23 am

    [...] Raspberr&#121 Ice Cream Sundae in an Edib&#108e Choco&#108ate She&#108&#108 [...]

    Reply

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