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ice cream with amaretto & chocolate abstracts

Serves 6–8

The chocolate “abstracts” in this dish look very impressive, but they are easy things to make. After you melt the chocolate, let it cool a little before making the abstracts. A plastic funnel will help you pour the chocolate into the squeeze bottle without making a mess.

  • 4 ounces semisweet or dark chocolate chips
  • 2 pints vanilla or coffee ice cream
  • ¼ cup amaretto

Line a baking sheet that will fit in your freezer with parchment or wax paper. Place the chocolate chips
in a microwave-safe container and microwave on medium for 20 seconds. Stir and return to microwave for another 10 seconds. Chocolate burns easily, so check and stir every 10 seconds until fully melted.

Pour the melted chocolate into a squeeze bottle. Squeeze the chocolate over the parchment paper, making abstract shapes. Leave a bit of space between each shape, for easy removal. Place the tray in the freezer for about 2 hours. Once the chocolate is set, use a spatula to remove it from the parchment.

Chocolate abstracts may be stored for several days in the freezer between sheets of parchment paper.
When you are ready to serve dessert, scoop the ice cream into a bowl. Top with one of the chocolate decorations. Serve immediately, splashing amaretto over the ice cream at the table.

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