These Chocolate-Dipped Ice Cream Cream Puffs pretty much explain themselves. They’re cream puffs that are filled with ice cream and dipped in chocolate. The cream puffs themselves are not hard to make, but they look so cute when they’re done, that these simple frozen treats look pretty impressive. If you’ve made cream puffs before, you’ll know that they come out of them oven a little crisp on the outside. The cream puffs loose a little bit of their just-baked crispiness when frozen, but these are such a tasty treat to pull out of the freezer that it just doesn’t matter.
I dip these in chocolate before I freeze them, making the chocolate shell nice and crunchy when I’m ready to eat. This also makes eating the cream puffs a pretty non-messy affair, even considering the prospect of the ice cream melting if you eat too slowly. To make the dessert a little more interactive, you can serve undipped cream puffs with melted chocolate (i.e. fondue-style) or with some fudge sauce and let your family and friends dip to their hearts’ content.
These will keep in the freezer for at least a couple of weeks and can be made with any kind of ice cream you like. The recipe below makes smaller, easy-to-hold cream puffs. If you want to go big, double the size of each ball of dough and double the baking time.
Chocolate-Dipped Ice Cream Cream Puffs
Choux Pastry for Cream Puffs
1/4 cup milk
1/4 cup water
3 1/2 tbsp butter (1.75 ounces), softened
1 1/2 tsp sugar
1/2 tsp salt
3/4 cup all purpose flour
2 large eggs
1 egg yolk + 1 tbsp water (for egg wash)
Preheat oven to 400F.
Combine milk, water, butter, sugar and salt in a small saucepan and bring to a boil over medium heat.
Add the flour all at once, stirring vigorously with a wooden spoon until dough comes together into a ball. Continue to cook dough, stirring continuously, for one additional minute.
Transfer dough to mixer or clean bowl and let mix (pref. with a paddle attachment) at a low speed for 2-3 minutes until slightly cooled. Add eggs one at a time, waiting until each egg is fully incorporated to add the next one. Increase mixer speed and continue mixing until batter is very smooth, about 3-4 minutes.
Using a spoon, drop 16 round tablespoonfuls of dough onto a parchment-lined baking sheet. Lightly stir together remaining egg yolk and water to create an egg wash. Brush each pastry with egg wash.
Bake for 20 minutes, until puffs are well browned.
Allow puffs to cool completely on a wire rack.
Filling and Coating
1 pint softened ice cream
1/2 cup chopped chocolate, semisweet or dark
Cut each cream puff almost in half. Use a spoon to stuff the cream puff with a medium-sized scoop of ice cream. Freeze for about 15 minutes to firm up. Dip cream puffs in chocolate, set on wax paper (either on a cutting board or a baking sheet) and return to freezer. Once solid, puffs can be transferred to a large ziploc bag and stored until ready to serve.