Ice Cream Bites Recipe By Tasty

Steps:

• Lightly flour a work surface and roll out both puff pastry sheets into 12-inch squares. Lay half of 1 piece of pastry over a 12-compartment ice cube tray (the remaining half of the pastry will hang off the tray) then gently use the back of your fingers (or the handle of a wooden spoon) to press the dough down into each compartment of the tray. Repeat with the remaining pastry and tray.
• Fill 6 of the ice cube compartments in the same row each with 1 piece of cornichon, 1 piece of ham and 1 tablespoon gruyere cheese. Fill the next 6 ice cube compartments in the same row each with 3 mozzarella pearls, 1/2 teaspoon pesto and 2 slices sun-dried tomatoes. Fill the next 6 ice cube compartments in the same row each with 1 candied pecan, 2 red grape halves, 1 piece of brie and a pinch of black pepper. Stir together the cream cheese, scallion, 1/2 teaspoon lemon zest and a pinch of salt and pepper in a small bowl and stir until completely combined. Fill the last 6 ice cube compartments in the same row each with 1 shrimp then a spoonful of the cream cheese mixture.
• Brush the edges of the puff pastry with the beaten egg then fold the puff pastry over the ice cube tray so that it completely covers the filling. Cut the excess puff pastry from around the upper edges of the ice cube trays then use your fingers to press the dough together so that it is sealed. Put the ice cube trays in the freezer for 15 minutes.
• Position a rack in the center and preheat the oven to 400 degrees F.
• Use your fingers to gently loosen the puff pastry from the ice cube trays then flip out onto a cutting board. Use a knife to trim the edges of the dough to 1/4-inch-wide. Cut in between each ice cube compartment to free each filled compartment. Use a fork to crimp the edges of all the ice cube bites, making sure to keep the flavors separate.
• Line a large baking sheet with parchment. Put the ice cube bites on the baking sheet, keeping the flavors separate). Brush the beaten egg on top of the puff pastry then sprinkle the ham bites with the remaining gruyere cheese, lay a slice of sun-dried tomato on top of the pesto bites, sprinkle black pepper on the brie bites.
• Bake, rotating the baking sheet about halfway, until the bites are puffed and golden brown, about 25 minutes.
• Cool for 5 minutes on the baking sheet then transfer to a serving platter. Top the shrimp bites with the remaining lemon zest.

Steps:

• Place the sliced doughnut holes on a baking sheet. Pour the sprinkles onto a plate in an even layer.
• Using a small ice cream scoop or tablespoon measure, scoop out balls of ice cream about the size of the doughnut holes and sandwich them between two doughnut halves. Gently squeeze the bites together and then roll them on their sides in the sprinkles to cover the ice cream. As you go, set the finished bites on the baking sheet and place in the freezer to keep the ice cream from melting. Dip the ice cream scoop or tablespoon measure in warm water to make the scooping easier.
• Store the bites in the freezer until ready to serve.

Steps:

• Spread out softened ice cream on a wax paper lined baking tray. Cover with wax paper and press down to evenly spread and smooth. Freeze overnight.
• Remove ice cream from tray, peel off the wax paper and cut into bite size squares. Return to the freezer until ready to dip.
• Microwave 2 cups (350 grams) of chocolate chips with ½ cup (100 grams) coconut oil for 90 seconds, stopping to stir every 30, until melted and smooth. Allow chocolate mixture to come to room temperature.
• Mix in rice cereal.
• Working quickly and in small batches, coat ice cream cubes in chocolate mixture and return to the freezer to harden up.
• Enjoy!

Steps:

• In a large bowl, mix together brown sugar and softened butter.
• Mix in vanilla extract and milk until well-combined.
• Add flour and salt, and continue mixing until you've reached a dough-like consistency.
• Spread the "dough" mixture evenly on the bottom of a parchment-lined 9 × 9 inch (22 x 22 cm) pan.
• Sprinkle about half of the chocolate morsels over the dough so that they are evenly distributed, and then press the morsels into the dough with a sheet of parchment paper.
• Scoop softened ice cream on top of the dough mixture, and spread evenly.
• Freeze overnight or until frozen.
• In a small bowl, melt the remaining chocolate morsels with coconut oil until smooth.
• Lift ice cream out using the parchment, then cut into an 8 x 8 inch (20 x 20 cm) grid.
• Evenly coat each piece with the melted chocolate.
• Place back in the freezer for 30 minutes.
• Enjoy!

Steps:

• Scoop & Freeze your ice cream: Using a muffin tin lined with muffin cups, scoop in your favorite flavor of ice cream in each mold. We recommend using an ice cream scoop that is 1oz in size. Place muffin tin back in the freezer and let it harden for about one hour.
• Make mochi dough: Mix together Sweet rice flour with water, sugar, and 1 teaspoon of matcha powder until very smooth. You can use a whisk with a bowl and strain through a sieve if there are any lumps, or blend together in a blender until smooth.
• Dust a clean working surface generously with a sieve using cornstarch or potato starch.
• Pour the rice flour mixture into a small pot and cook on medium heat stirring constantly with a rubber spatula until the mixture thickens. It will start to get stickier and transparent and glossy.
• Pour the mixture into a microwave-safe bowl, covered with plastic, and cook at 1-minute intervals. Once the mochi dough is halfway transparent cook in 15-30 seconds increments, stirring in between until fully transparent and glossy.
• Pour the cooked mochi on the starched surface and let the steam release for about one minute. Dust the surface of the mochi dough with more starch powder.
• Using a rolling pin, roll out to ½ inch thickness. With a pizza cutter, cut out 3 inch by 3 inch squares. Cover with plastic wrap and set aside while you prepare the other ingredients.
• Assemble mochi: Pick up one mochi square and place it in your palm. Place the scoop of Ice Cream in the center of the mochi square and connect the four seams with your other hand. If too sticky, keep using the starch for your fingers!
• Blot the seamed surface on the starched surface. Cut off any excess mochi dough if necessary.
• Enjoy!