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“I found this in a magazine, and can't wait to try it! It looks likea fantastic summer dessert!”
READY IN:
45mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 2 liters vanilla ice cream
  • 12 teaspoon peppermint extract
  • green food coloring, to tint
  • 150 g dark chocolate
  • 14 cup thickened cream
  • green and brown candy sprinkles, to decorate
  • Rum Balls
  • 200 g dark chocolate, chopped
  • 14 cup thickened cream
  • 1 tablespoon dark rum

Directions

  1. Grease a 10 cup capacity pudding basin. Line with plastic wrap. Freeze.
  2. To make rum balls, place all ingredients in a medium heatproof bowl. Stir over a pan of simmering water until smooth. Refrigerate until set. Roll 2 tspn of mixture into balls. Refrigerate until set.
  3. Slightly soften half the icecream in a large bowl. Add essence and tiny green with food colouring. Stir until smooth. Pour into basin. Freeze until ice-cream is set. Arrange balls over top.
  4. Slightly soften remaining ice-cream. Freeze overnight.
  5. Melt chocolate and cream in a heatproof bowl over a pan of simmering water. Cool. Invert bombe onto a plate. Remove plastic. Drizzle with chocolate. Decorate with sprinkles. Return to freezer until ready to serve.

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