My little mama is so cute. I had sent her the link to Veggie Weggie’s Banana Mango Ice Cream in Chocolate Cups a while back, and she surprised me by making them for me when I was visiting last month. She was already a big fan of raw vegan banana ice cream, and was already making a mango-banana combo before seeing the post, but decided to make the chocolate cups as a special treat.
Rather than using balloons to make the chocolate cups, she used tinfoil muffin cups. My mom reckoned that they would be easier to make this way (and arguably better for the environment). She used a pastry brush to paint a thin layer of melted chocolate into the cups, letting them dry, and repeating the process about 3 times. If you’ve ever made peanut butter cups, it’s the same process. Once you’re ready to serve the ice cream, just peel-back the foil lining and fill it with your ice cream and toppings.
Veggie Wedgie’s presentation is so cute because the ice cream is piped into the cups, and topped with gorgeous red cherries. We just scooped our ice cream into the cups, and topped them with fresh raspberries that we had on hand. Regardless, I think that our cups still looked pretty darn cute… and the taste combination was amazing!
I love that with a little bit of foresight, you can pull-off such a beautiful little treat. This would be equally good at the end of a fancy dinner party – or enjoyed outside on the deck, while you savor those precious September evenings (or beckon the start of spring/summer here in the southern hemisphere). Wherever you are, I hope you’ll enjoy this fun little treat!
RECIPE: Banana Mango Ice Cream in Chocolate Cups
