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🍰 Vanilla Ice Cream Cups

284 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Slice the vanilla pod lengthwise.
  2. 2. Scrape out the seeds with the back of a knife.
  3. 3. Mix the vanilla seeds with 40 grams of sugar, locust bean gum, yogurt, and quark.
  4. 4. Stir the mixture until the sugar has completely dissolved.
  5. 5. Pour the mixture into a shallow, freezer-safe bowl.
  6. 6. Cover the bowl with cling film.
  7. 7. Place the bowl in the freezer for about 3 hours.
  8. 8. Stir the mixture about every 30 minutes while it freezes.
  9. 9. Rinse the blackberries under running water.
  10. 10. Let the blackberries drain in a sieve.
  11. 11. Rinse the strawberries under running water.
  12. 12. Pat the blackberries and strawberries dry with kitchen paper.
  13. 13. Remove the stems from the strawberries.
  14. 14. Cut the strawberries into small pieces.
  15. 15. Place one-third of the strawberry pieces into a tall container.
  16. 16. Puree the strawberries with a hand blender until smooth.
  17. 17. Rinse the lemon under hot water.
  18. 18. Dry the lemon with kitchen paper.
  19. 19. Peel half of the lemon zest into fine strips using a zester.
  20. 20. Cut the lemon in half.
  21. 21. Squeeze one half of the lemon.
  22. 22. Toast the sliced almonds in a non-stick pan over medium heat until golden brown.
  23. 23. Remove the almonds from the pan and place them on a plate.
  24. 24. Melt the remaining sugar in the hot pan until it turns golden brown caramel.
  25. 25. Remove the pan from the heat.
  26. 26. Stir one tablespoon of lemon juice into the hot caramel.
  27. 27. Let the mixture come to a brief boil.
  28. 28. Stir in the lemon zest and the toasted sliced almonds.
  29. 29. Pour the caramel mixture immediately onto a piece of baking paper.
  30. 30. Cover the caramel mixture with a second piece of baking paper.
  31. 31. Roll out the mixture thinly with a rolling pin.
  32. 32. Let the caramel cool completely.
  33. 33. Divide the remaining half of the strawberry pieces among four ice cream cups.
  34. 34. Scoop 12 balls of vanilla ice cream using an ice cream scoop.
  35. 35. Place three ice cream balls in each ice cream cup.
  36. 36. Garnish the cups with the blackberries.
  37. 37. Distribute the remaining strawberry pieces over the cups.
  38. 38. Dab the strawberry puree onto the ice cream cups.
  39. 39. Break the cooled almond caramel into large pieces.
  40. 40. Garnish the ice cream cups with the caramel pieces.
  41. 41. Serve the ice cream cups immediately.

Nutrition per serving