Ice Cream-Filled Puffs

Relish this crispy baked dessert! Fill these cream puffs by ice-cream, drizzle with chocolate sauce and sprinkle with candies.

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Servings 8

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( 6 ) Ratings

6 Ratings

5 Stars 14%

4 Stars 29%

3 Stars

2 Stars

1 Stars 14%

Member Reviews ( 2 )

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ingredients 11
Prep Time 30 min
Total Time 1 hr 35 min

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

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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.

EXPERT TIPS

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Expert Tips

For perfect cream puffs, be sure to heat the oven 10 to 15 minutes before baking. Bake the puffs until they're golden brown and their shape is set. Slitting the puffs with the tip of a knife will allow steam to escape and prevent a soggy interior.

Remove ice cream balls from the freezer 10 minutes before assembling the dessert. This will allow the ice cream to soften slightly for easier eating.

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:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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lovingbears2

report Posted Feb. 5, 2013 4:25 PM

This is the same recipe that they use at the Wisconsin State Fair for their FAMOUS cream puffs. The only thing that is different is that instead of ice cream, you would fill them with freshly whipped cream ( whip heavy whipped cream with powder sugar, and vanilla to taste, then add to cream puffs after puffs are cooled). Sprinkle with powder sugar. OMG !!! The best ever cream puffs you could eat! Can also make them as mini's so not so decadent, and they make a wonderful and not hard to make dazzling dessert for company when minis are stacked and drizzled with melted fudge topping and a sprinkl

miloefemily

report Posted Apr. 18, 2010 6:14 AM

Wow! These are not good, GREAT, no, AMAZING! When you eat these, you melt. They are just too amazing! Try them, trust me. And, for kids they'd be great at parties (birthdays)!