|Level of Difficulty: Easy
Prep Time: 5 Minutes
This is not a recipe so much as it’s just a really great idea for a dessert to serve after your Curry Kits. This one is especially great in the Summer but let’s be real, Ice Cream is good no matter what the temperature outside if you crank up the fireplace!
Step #1: The Bowl
Forget the dishes. Save the environment. Eat your bowl. Pick up a stack of waffle bowls from your closest grocery store.
Step #2: The Stuffing
Use up some of those brownies, crushed cookies, banana bread, our Coconut Jam or leftover Christmas baking in the freezer to stuff the bottom of your bowls.
Step #3: You can’t have an Ice Cream bar without…
The Ice Cream. For this one I’m absolutely going to suggest MacKay’s Coconut Ice Cream. MacKay’s is local to Cochrane. Their Ice Cream is handmade. You can find them at Co-op. They are Good!
Step #4: The Bar
The toppings are endless. Let’s start with some basic “on theme” suggestions; toasted almond slices, peanuts, toasted coconut, dried pineapple or mango, fresh tropical fruit, dried cranberries. Not so “on theme” suggestions: chocolate and/or peanut butter chips, chocolate sauce, caramel sauce, m&m’s, skor bits, candied nuts, berries, sprinkles, maraschino cherries.
Step #5: Raising the Bar (This is what’s going to set you apart…)
Salted caramel is all the rage but you are so much bigger than that. You can find “The Salt Cellar” at various markets throughout the city and you can order online. Play with different options for your caramel sauce but you NEED to try it with their Habanero Salt. The hot, the cold, the sweet and the salt..
Two words. Dessert Balsamics. Old Country Oils and Vinegars. They are local. My favorite, the Espresso Balsamic.