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FOOD
ESKIMO PIES
Books available
Published by Bateman Books Salad book by Allen & Unwin
A CLASSIC CHILDHOOD FAVOURITE FROM TWO RAW SISTERS, THESE ESKIMO PIES ARE SO SIMPLE AND FUN TO MAKE. YOU DON’T HAVE TO USE VANILLA ICE CREAM, JUST GO WITH YOUR FAVOURITE FLAVOURS. MARGO AND ROSE LOVE USING MINT CHOCOLATE CHIP ICE CREAM FOR AN AFTER-DINNER MINT VIBE.
INGREDIENTS: 1 tub/450ml of Vanilla ice cream, slightly softened 100g dark chocolate, melted
METHOD: Melt the dark chocolate over a double boiler. Fill a pot halfway with water and heat over a stovetop. Place a metal or glass heat-proof bowl on top of the pot. As the water heats up, it will start to melt the contents in the bowl. Or you can use a microwave if you have one.
Once the chocolate is melted, set aside to cool until it is roughly at room temperature. This is important - if you dip the ice cream in hot chocolate, it will just melt.
While you wait for the chocolate to cool, scoop the ice cream out and mould it into a lined loaf tin.
We find it easier to place the ice cream in a high-speed blender or food processor and blend until it is a thick-shake like consistency. This way, it is a lot easier to mould into the loaf tin.
Place the ice cream in the freezer for two hours to set.
Once the ice cream is set and the chocolate is at room temperature, line a baking tray with baking paper. Cut the ice cream into bars and dip into the melted chocolate, placing the bar directly onto the lined baking tray.
Repeat this process until all the ice cream bars are dipped.
Place the bars back in the freezer for 20 minutes for the chocolate to completely set.
You can store these in the freezer for up to two months.
Makes 5 eskimo pies
