Ice Cream Sushi
If you’re a fan of Japanese cuisine, then there are totally up your alley. No need to stop at having sushi for dinner – now you can have sushi for dessert as well!! These are relatively easy to make, and they look SO adorable when served on a wooden board like real sushi is served on. I recommend using as dense an ice cream as possible and really pack it into the glass. These can be easily picked up with chopsticks, which make them even more sushi-like!
Ice Cream Sushi
- vanilla ice cream slightly softened
- cocoa powder
- canned peaches
- 1 tbsp cocoa powder
- 2 tbsp sugar
- 1 tbsp hot milk
- Line a tall glass with plastic wrap, making sure that extra is hanging out over the top. Spoon in the vanilla ice cream, making sure to press down and densely pack it in. Fill it right to the rim of the glass, then fold over the remaining plastic wrap, and place this in the freezer for 20-30 minutes, until very firm.
- While the ice cream is in the freezer, mix together the 1 tbsp of cocoa powder and sugar in a small bowl and add the hot milk. Mix well, and if the sugar is still grainy and hasn’t dissolved, place this in the microwave for about additional 10 seconds. Pour this into a small dish for soy sauce.
- Once the ice cream has hardened, run the glass under hot water to loosen it from the glass. Make sure that you don’t allow the water to touch the ice cream. Gently pull the ice cream out of the glass with the plastic wrap. Then unwrap this from the plastic wrap, and fully coat the ice cream in cocoa powder. Return the ice cream back to the freezer for an additional 10-20 minutes, until very firm.
- Slice the ice cream into slices, and place on a tray lined with parchment paper. Place the slices onto the tray, and dust on some more cocoa powder to the sides if necessary, and smooth the tops of the sushi with a clean spoon. Return these to the freezer for another 5-10 minutes.
- Place the sushi on a serving tray, and decorate them with small pieces of kiwi, strawberries and peaches. Serve with the chocolate soy sauce, and you’re done!