Little Bites Ice Cream Recipes

LITTLE BITES ICE CREAM

Steps:

• Take mangoes in a mixie jar add sugar to it.
• Add cardamom powder to it. Puree it.
• The pulp should be smooth if you want sprinkle little water and grind it. Take cream in a mixing bowl. Using a hand mixer whisk well.
• It should form soft peaks at this stage add mango puree to it.
• Mix well until the mango pulp is evenly mixed with the cream.
• Add this mixture to chocolate moulds, cling wrap it and freeze it at least for 6-8 hours. I freezed it overnight so next day unmolded it and kept it ready.
• Now take cooking chocolate at room temperature, chop into pieces. Using double boiler method, heat it up. Make sure the bowl containing chocolate should be directly touch the pan. I kept a small bowl and over that kept the chocolate bowl.
• Melt it until its gooey and runny. Let it cool down for few mins.
• Then take the unmolded ice cream and dip it in chocolate. Let it set in a plate. Repeat to finish.
• Sprinkle silver sugar balls on top. It sets perfectly in room temperature itself but I kept it in fridge for few mins and then served.
• Enjoy homemade Little Bites Ice Cream!

CRUNCHY KEY LIME PIE BITES ON ICE CREAM

Steps:

• To make the Key lime pie bites: Get your oven to 350°F. In a medium mixing bowl, combine the graham cracker crumbs, butter, sugar, and kosher salt and mix it with your hands until it's all like wet sand.
• Line a loaf pan with parchment paper so the paper hangs over the sides by an inch or two. Put the graham sand in there and give it a firm press onto the bottom so you have an even packed layer that's a smidge more than an inch. Bake, rotating the pan once, until the edges start to darken a shade but the center isn't quite done, 12 to 15 minutes.
• While you're waiting, whisk together the condensed milk, Key lime juice, and egg yolks so they're well mixed. When the crust is done, pour on the lime mixture, give the pan a couple of taps on the counter so the lime stuff settles evenly, then bake again until the lime mixture is just barely set in the center, 10 to 12 minutes.
• Let this bad boy come to room temperature, then pop it in the fridge until it's cold and it's good to go. It keeps, covered, in the fridge for a week or the freezer for two.
• To serve: Run a knife along the edges of the pan, then use the parchment paper to lift out and cut the bars into roughly 1-inch crunchy Key lime pie babies. Scoop the ice cream into bowls (or just leave in the carton), top with the Key lime pie bites, and garnish with a pinch of flaky salt. Eat.