Ice Cream Coating
These ice cream coating options are great for a decadent outer layer to your ice cream pops and ice cream sandwiches.
Difficulty:
Ingredients
White
300g Guittard 35% Soie Blanche
700g Cocoa Butter
Milk
300g Guittard 38% Soleil D’ Or
700g Cocoa Butter
Dark
300g Guittard 64% L’Etoile Du Nord
700g Cocoa Butter
Brown Butter
300g Guittard 38% Soleil D’ Or, or Guittard 35% Soie Blanche
700g Butter (browned and slightly cooled)
Peanut Butter
100g Guittard 35% Soie Blanche
900g Cocoa Butter
200g Peanut Butter*
*can sub other nut butters
Directions
Melt and combine, stir to fully emulsify.
Temp for Dipping ice cream bars or sandwiches: 100-110°F
