Pastry Covered Ice Cream Balls
Recipe type: Dessert
Cuisine: American
Serves: 4
Pastry covered ices cream balls
  • 3 cups high moisture, low fat ice cream
  • 6 whole fresh strawberries
  • ½ box phyllo dough sheets, thawed
  • ¼ cup butter, melted
  1. For each pastry covered ice cream ball:
  2. Make ahead:
  3. Shape about ¾ cup ice cream round balls and freeze. (Ice cream that is higher in moisture and low in fat freezes the hardest.)
  4. Slice fresh strawberries ¼-inch thick
  5. Method:
  6. Place 1 phyllo dough sheet on cutting board. Lightly coat the sheet with melted butter.
  7. Place another phyllo dough sheet on top. Cut the dough into a square of phyllo dough (about 9-inches).
  8. Coat the edges of the phyllo dough with melted butter. Place 2 to 3 strawberry slices in the middle of the dough.
  9. Place the frozen ice cream ball on strawberries. Bring opposite corners of phyllo dough together and squeeze the edges together to form a seal. Repeat with other corners. Freeze solid.
  10. When ready to bake:
  11. Preheat CSO oven with no oven racks to Convection Steam at 445°F.
  12. Place parchment paper on solid pan that comes with the CSO oven. Place desired pastry balls on pan. (Up to 6 balls per batch.) Slide pan on rack position 2. Bake 3 minutes or until lightly browned on the outside.
Recipe by Steve Anderson Cooks at