Chocolate-Raspberry Ice Cream Flowers

Course Dessert


  • 12 oz semi-sweet chocolate morsels
  • 1/2 gallon vanilla bean ice cream
  • 1/4 cup FRENCH PANTRY Raspberry Violet Jam
  • Fresh raspberries and blueberries for garnish, if desired


  • Place the Flower Tray on a Perforated Baking Sheet and set aside.
  • In the Medium Round Mold, melt the chocolate in the microwave for 60 seconds. Stir and process at 30 second intervals, stirring in between until totally melted and smooth. In most microwaves this will only take one 30 second process. Do not overheat.
  • Spoon a generous spoonful into the well of the flower tray and using the Silicone Pastry Brush, coat the bottom and sides of the well with the chocolate to make a shell. This will coat 10 to 12 of the wells.
  • Place the Flower Tray in the freezer and freeze for at least one hour to harden the chocolate shell.
  • Remove the ice cream from the freezer and place in a large bowl. Allow the ice cream to soften, stirring frequently until soft enough to stir but not melted.
  • Add the jam by tablespoons and swirl into the ice cream forming raspberry ribbons. Place the bowl in the freezer for 30 minutes until it firms up slightly.
  • Scoop the ice cream into the chocolate shells, carefully flattening to the top of each well. Don’t press too hard so as not to break the shell.
  • Freeze for at least four hours. When thoroughly frozen, gently pop out each ice cream flower onto a serving plate.
    Garnish with raspberries and blueberries