I have this really-odd-relationship with my freezer. It kind of goes beyond your usual frozen peas, chips or meat. It’s moved into the serious-sweet-zone.
It all started after I discovered the art of freezing cakes. Simply cut up and cling wrap in individual portions, or as a single layer in air tight containers. Then pop your wrapped up beauties into your freezer. When you want to dig into one, it only take a small amount of time to defrost – about ten to fifteen minutes. This technique, which I adopted from Kerry (thank you lady) has changed the way I work my freezer.
There are now lots of sweet treasures lurking in the minus zone.
Egg whites in snap lock bags waiting to be made into a classic pav (which has been getting quite a workout lately), or for coconut macaroons, or for oven baked potato chips. There are odd slices of cake left over from photoshoots or dinner parties. Panko crumbs to coat bananas in – remember this recipe? Now, these Pretzel and Potato Chip Icecream Bites are living amongst the ice cubes and cold packs. Yep, these necessities are also living in the serious-sweet-zone.
Why on earth am I obsessed with sweet treats in frozen form? It’s for those just-in-case-moments. When a friend pops by for dinner, and I need a sweet ending to my savoury meal. When I feel like a little mid-week pick-me-up. For lonely moments, when Round Eye is out drinking and I’m in PJs watching a girlie movie and just need something other than pop corn.
Do you hear me? Do you think I’m slightly (sweet) mad?
These Pretzel and Potato Chip Icecream Bites are that perfect amount of sweet n’ salty. Being bite size means they are ideal for those sweet cravings. Right now, about ten of these are lurking in my freezer, waiting to be eaten…
PRETZEL & POTATO CHIP ICECREAM BITES
1 CUP PRETZELS
1 CUP THIN POTATO CHIPS
50G BUTTER, MELTED
A TUB OF YOUR FAVOURITE ICECREAM, SOFTENED
100ML DARK CHOCOLATE, BROKEN INTO SMALL BITS
YOU’LL ALSO NEED
12 X MINI MUFFIN CASES
A MINI MUFFIN TIN OR SILICON MOLD
LET’S GET COOKING
Blitz the pretzels and thin potato chips in a food processor using the blade attachment until the mixture resembles fine breadcrumbs. Slowly pour in the melted butter until well combined.
Line your muffin trays with the muffin cases (I like to double mine up for extra stability). Fill the base of the cases with the pretzel and potato chip crumb 1cm high.
Top the prezel and potato crumb base with your chosen softened ice cream (I used vanilla, go wild if you like). Freeze until firm.
To make the chocolate ganache, place the dark chocolate in a heat proof bowl. Bring the cream in a saucepan and bring to a light boil then pour over the dark chocolate and stir til combined.
Assemble your bites. I got a little fancy and created a swipe of chocolate ganache across the plate using a pastry brush. Place your ice cream bits on the smear and serve with some extra chocolate ganache.
If your ganache is too hard to smear, place in the microwave for thirty seconds blasts until your happy with the consistency.