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Ingredients
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Ice Cream Puff
Hot Fudge Sauce
Method
Ice Cream Puff
- 1
Prepare the Puff Pastry
Preheat the oven to 400°F (200°C). Roll out the puff pastry sheet on a lightly floured surface until it is about 1/8 inch thick. Cut the pastry into 4 equal squares.
- 2
Bake the Puff Pastry
Place the pastry squares on a baking sheet lined with parchment paper. Bake in the preheated oven for 15-20 minutes, or until golden brown and puffed. Remove from the oven and let cool.
- 3
Fill with Ice Cream
Once the puff pastry is cool, gently split each square in half to create a top and bottom. Scoop 1/2 cup of vanilla ice cream onto each bottom half, then place the top half back on.
- 4
Dust with Powdered Sugar
Sift powdered sugar over the top of each puff pastry filled with ice cream before serving.
Hot Fudge Sauce
- 5
Combine Ingredients
In a medium saucepan, combine the cocoa powder, granulated sugar, heavy cream, and unsalted butter. Stir the mixture over medium heat until the butter is melted and the ingredients are well combined.
- 6
Cook the Sauce
Increase the heat to medium-high and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for about 5 minutes, stirring occasionally until the sauce thickens.
- 7
Add Vanilla Extract
Remove the saucepan from heat and stir in the vanilla extract. Let the hot fudge sauce cool slightly before serving.