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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 70 |
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From Every Day with Rachael Ray. Ingredients:
1 pint strawberry, finely chopped |
1 tablespoon sugar |
1 pint vanilla ice cream, softened |
25 plain vanilla cookies, such as nilla wafers |
1 lb dark chocolate, chopped |
1/2 cup pistachios, chopped |
Directions:
1. In a medium saucepan, simmer the strawberries and sugar over medium heat. Cook, stirring occasionally, until softened and syrupy, about 20 minutes. Let cool.
2. Transfer the ice cream to a large bowl; fold in 1/2 cup strawberry sauce (reserve the remaining sauce for another use). Cover and freeze until firm, about 1 hour.
3. Place the cookies flat side down on a parchment-paper-lined baking sheet. Top each cookie with 1 small scoop of ice cream. Freeze until firm, about 30 minutes.
4. In a double boiler, melt three-quarters of the chocolate. Remove from the heat and stir in the remaining chocolate until melted.
5. Dunk each bonbon into the chocolate to coat; return to the prepared baking sheet. Immediately sprinkle with the pistachios. Freeze until firm, about 30 minutes.
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