Ice Cream Coating

These ice cream coating options are great for a decadent outer layer to your ice cream pops and ice cream sandwiches. 

Yield

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

https://www.guittard.com/in-the-kitchen/recipe-print/ice-cream-coating