Chicken Yakitori Bowls
An easy, healthy dinner paying tribute to one of my favorite cuisines!
Summer keeps getting later and later here in Oregon… and you guys know I have no problem with that 🙂 It’s inspired me to make a very fun dessert in partnership with my friends at Sorbabes – and you will NOT believe how easy it is!
This post is brought to you by Sorbabes! All of my opinions are my own, but I don’t accept sponsorship from brands who I would not use in my own house. Please feel free to ask me any questions you might have!
So – who out there has memories of ice cream cake growing up?? I LOVED ice cream cake – especially the ones with a chocolate cookie layer – and if memory serves, we had them for just about every end-of-sports-season celebration in elementary and middle school.
I don’t know about you, but I never got tired of it! I have such fond memories. But you know, if I were going to make a grown-up version, I might make a few small tweaks 🙂
First of all – I’d add something fruity! I was always in it for the chocolate layers on those old-school cakes. I’d rather replace the vanilla layers with something a little more assertive.
Second – More ganache. Because of course!
Third – Smaller serving size! Once upon a time, as kids, we could eat basically any desserts we wanted, in any volume. Since becoming an adult, I’m way more into bite-sized desserts. Both because it’s healthier, and because I just can’t eat that much! I’d rather have a few smaller bites of something truly fantastic than a huge plate of something mediocre.
So… what does that all make? These Chocolate Passionfruit Mini Ice Cream Cakes!
I’ve used a chocolate cookie crust, a thick layer of Sorbabes’ delectable Passionfruit sorbet, some serious ganache, and chocolate shavings and edible flowers on top for the ultimate decadent grown-up ice cream cake. The tart sorbet is the perfect contrast to dark chocolate ganache. My husband and I split one of these, and we were both trying to get the perfect ratio of ice cream, chocolate and cookie layer. As you can see from the pics, I still have one more in the freezer, and I’m tempted to get it out RIGHT NOW 🙂
P.S., You can find the mini springform pans I used here – and if you don’t want to use them, you could make 4 cakes in a muffin tin!