Frozen, dessert cups pairing rich chocolate cake with delicate madeleines and funnel cake crumble.
Prep 20 min · Total 20 min · Serves 6 · Beginner
Ingredients
- 2 quarts Vanilla ice cream (hard scoop or softened) (Wholesale: approx. $3.50/quart)
- 1 cake Heavenly Souffle Heavenly Chocolate Cake (48 ct; cut into small dice for layering. Wholesale price varies, approx. $12 per cake)
- 8 St Michel French Madeleine Cookies (Crushed for crumble; adds delicate texture. Wholesale price varies, approx. $3 for a bag)
- 1 cake J&J Snack 5 Funnel Cake (Cut into bite-sized pieces for crumble and topping; 5 inch cake size. Wholesale approx. $4 per cake)
- 0.5 cup Chocolate sauce or ganache (optional) (Drizzle if desired; optional)
- 0.5 cup Fresh berries or berry compote (optional) (For garnish (optional))
- 0.5 cup Whipped cream (for serving, optional) (Optional topping)
Instructions
- Line 6 small dessert cups or ramekins with a thin layer of softened vanilla ice cream.
- Scatter a layer of diced Heavenly Chocolate Cake over the ice cream.
- Sprinkle crushed St Michel Madeleines to form a crisp crumb layer.
- Add another layer of ice cream, then a layer of funnel cake pieces from the 5-inch cake, and repeat layering once more.
- Finish with a final dollop of ice cream and optional chocolate sauce, whipped cream, and berries.
- Freeze cups until firm (at least 2 hours) and serve chilled. (120 min)
Recipe by BoxNCase Test Kitchen for the BoxNCase Chef Network.
