The mini ice cream on a stick with mascarpone and chocolate is a fresh and delicious idea that is made without eggs and in a short time. It consists of two Pavesini filled with mascarpone cream and hazelnut spread, joined by a stick, then dipped in coffee (if you want to make it for the little ones, you can use milk) and finally glazed with chocolate and hazelnut crumbs. To make summer pleasant, joyful, and a little sweeter, this mini ice cream on a stick with mascarpone and chocolate is perfect!
For more recipes: Single-portion Ice Cream without an Ice Cream Maker – Easy Recipes Collection
- Difficulty: Easy
- Cost: Cheap
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Cooking methods: No cooking
Ingredients
- 4.4 oz Mascarpone
- 2 tablespoons Sugar
- 2/3 cup Cream
- 40 Pavesini
- as needed Hazelnut spread
- 1 Coffee
- 5.3 oz Dark chocolate
- 5.3 oz Milk chocolate
- as needed Hazelnut crumbs
Tools
- Mixer
- 20 Ice cream sticks
Preparation
To make the mini ice cream on a stick with mascarpone and chocolate, use an electric mixer to combine the mascarpone with the sugar. Beat until you get a cream and finally whip the cream and add it to the cream, mixing very gently with a movement from bottom to top.
Transfer the mascarpone cream into a piping bag and fill 20 Pavesini (with the flat side up). Slightly melt the hazelnut spread in a bain-marie and fill the remaining 20 Pavesini, always with the flat side up.
Place on half of the Pavesini (so 20) the wooden ice cream sticks, or plastic paddles.
Join two Pavesini: one with mascarpone cream with one with hazelnut cream. Brush the Pavesini with coffee and place them on a tray lined with parchment paper. Freeze until firm for at least an hour.
Melt the two chocolates together in a bain-marie, stir with a teaspoon, and incorporate the hazelnut crumbs.
Dip the mini ice creams in the chocolate, place them on a tray lined with parchment paper, and freeze to set for a couple of hours. Enjoy!
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