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Ice Cream-Filled Puffs

Relish these crispy baked cream puffs! Fill it by ice-cream, drizzle with chocolate sauce and sprinkle with candies – perfect for a dessert.

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  • Prep Time 30 min
  • Total Time 1 hr 35 min
  • Servings 8

Ingredients

Cream Puffs

1/2
cup water
1/4
cup butter
1/4
cup milk
1
teaspoon sugar
1/4
teaspoon salt
3/4
cup all-purpose or unbleached flour
3
eggs

Filling

1 1/2
pints (3 cups) mint chip ice cream

Topping

6
oz semisweet chocolate, chopped
2/3
cup whipping cream
Crushed peppermint candies

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 425°F. Grease cookie sheet. In 2-quart saucepan, mix water, butter, milk, sugar and salt. Heat to a full rolling boil, allowing butter to melt completely.
  • 2 Immediately add flour, stirring vigorously until mixture leaves sides of saucepan in smooth ball. Remove from heat; cool 5 minutes.
  • 3 Add eggs 1 at a time, beating well after each addition. Mixture will be soft and shiny. Drop dough into 8 mounds onto cookie sheet.
  • 4 Bake 10 minutes. Reduce oven temperature to 375°F; bake 15 minutes. Slit cream puffs with tip of knife. Bake about 5 minutes or until set and golden brown. Place on cooling rack; cool completely, about 15 minutes. Split cream puffs; remove any soft portions.
  • 5 Meanwhile, line large cookie sheet with waxed paper. Scoop ice cream into 32 small balls, about 1 1/2 inches in diameter. Place on paper-lined cookie sheets. Freeze until serving time.
  • 6 In 1-quart saucepan, mix chocolate and cream; cook over low heat until chocolate is melted. Stir until smooth. Cool until lukewarm, about 15 minutes.
  • 7 When ready to serve, place bottom halves of cream puffs on dessert plates. Place 3 balls of ice cream in each bottom half. Top with additional ball of ice cream to form pyramid. Cover with top halves of cream puffs, placing slightly off center. Drizzle with chocolate sauce; sprinkle with candies.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
420
(
Calories from Fat
230),
% Daily Value
Total Fat
26g
26%
(Saturated Fat
15g,
15%
Trans Fat
1/2g
1/2%
),
Cholesterol
140mg
140%;
Sodium
190mg
190%;
Total Carbohydrate
41g
41%
(Dietary Fiber
2g
2%
  Sugars
27g
27%
),
Protein
7g
7%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
0%;
Calcium
10%;
Iron
8%;
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 1/2 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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