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Pastry Covered Ice Cream Balls

Ken added this recipe he received from Wolf in the comments. I wanted to share it with everyone.

5.0 from 1 reviews
Pastry Covered Ice Cream Balls
 
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Pastry covered ices cream balls
Author:
Recipe type: Dessert
Cuisine: American
Serves: 4
Ingredients
  • 3 cups high moisture, low fat ice cream
  • 6 whole fresh strawberries
  • ½ box phyllo dough sheets, thawed
  • ¼ cup butter, melted
Instructions
  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.

 

Comments

  1. Hi,
    I made these pastry covered ice cream balls and they were a big hit! The recipe calls for low fat ice cream because it supposedly freezes better so I used store bought rather than my homemade ice cream. I think my homemade freezes harder so I’ll try that next time. I served it with cognac cherries on top.
    Thank you for this site, keep the recipes coming!
    M

  2. Karen, welcome. There are a few people that frequent this site. I hope everyone will contribute questions, answers they have found, recipes and anything else that will help us get the most out of this amazing oven. Thanks for stopping by.

  3. I have had my Wolf steam convection for about 8 months and also find Wolf very lacking in documentation on how to use this oven. Any and all hints and recipes are greatly appreciated! Just found your posts.