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Ice Cream Baskets


IceCream_Baskets

Ice Cream Baskets

 

INGREDIENTS

  • 200g white chocolate, chopped
  • 2 cups Kellogg's® Rice Bubbles®
  • 100g milk chocolate, chopped
IceCream_Baskets

 

DIRECTIONS

Microwave* the chocolate on high for 2 minutes stirring every 30 seconds until almost fully melted. Stir until chocolate is smooth and fully melted. Add the Kellogg's® Rice Bubbles® and combine well. Lightly spray a muffin tin with oil. Gently press the Kellogg's® Rice Bubbles® mixture into basket shapes, be careful not to make it too thick. Allow the mixture to set in the refrigerator for 10 minutes. Melt the milk chocolate in the microwave* as per above directions. Using a pastry brush, brush the insides of the Rice Bubble cups with a generous amount of chocolate. Place back into the refrigerator for a further 10 minutes. Remove from refrigerator 1/2 hour before serving. To serve, fill with your favourite ice cream or fresh fruit or both. * 900-watt microwave used. Timings may vary.