Ingredients
Scale
- For the Vanilla Ice Cream Domes:
- 2 cups premium vanilla ice cream, slightly softened
- 1 cup whipped topping or stabilized whipped cream
- 1 tsp vanilla bean paste
- For the Crunch Core:
- 1/2 cup crushed vanilla wafer cookies
- 1/4 cup toasted rice cereal
- 2 tbsp melted white chocolate
- 1 tbsp caramel sauce
- For the White Mirror Glaze:
- 1/2 cup sweetened condensed milk
- 1/3 cup white chocolate, finely chopped
- 2 tbsp heavy cream
- 1 tbsp honey
- 1 tsp vanilla extract
- For Garnish (optional):
- White chocolate curls
- Crushed vanilla cookies
- Edible pearl dust
- Gold leaf flakes
Instructions
- Combine crushed vanilla wafer cookies, toasted rice cereal, melted white chocolate, and caramel sauce in a bowl. Mix until evenly coated and slightly clumpy. Form small balls and freeze for 20 minutes until firm.
- Stir together softened vanilla ice cream, whipped topping, and vanilla bean paste until smooth and creamy.
- Fill dome-shaped silicone molds halfway with the ice cream mixture. Place a frozen crunch core in the center of each dome. Cover with the remaining ice cream mixture and smooth the tops. Freeze for at least 6 hours or until completely solid.
- For the mirror glaze, gently warm sweetened condensed milk, white chocolate, heavy cream, honey, and vanilla extract until smooth and glossy. Allow the glaze to cool until just slightly warm but still pourable.
- Carefully unmold the frozen domes and place them on a wire rack over a tray. Pour the mirror glaze evenly over each dome, creating a smooth reflective finish. Return to the freezer for 10–15 minutes to set the glaze.
- Garnish with white chocolate curls, crushed vanilla cookies, edible pearl dust, and delicate gold leaf flakes.
- Serve immediately for a creamy vanilla ice cream center with a satisfying crunchy surprise inside.
Nutrition
- Calories: 355
- Sugar: 32g
- Fat: 20g
- Carbohydrates: 40g
- Protein: 5g