Upside Down Chocolate Bowls With Homemade Pumpkin Ice Cream

Upside Down Chocolate Bowls With Homemade Pumpkin Ice Cream

Are you looking for a unique holiday dessert?  This delicious decadent dish is sure to please the pickiest eaters!  A beautiful chocolate bowl filled with smooth pumpkin ice cream and Skor bits topped off with creamy caramel sauce.  Who could say no to that?!

Upside Down Chocolate Bowls With Homemade Pumpkin Ice Cream

Extras you will need to make this dessert!
small bowls, 3″ in diameter
plastic wrap
Skor bits

Pumpkin Ice Cream
ice cream machine
1 1/2 cups whole or homogenized milk
1 cup packed light brown sugar
1 tablespoons molasses
1 can or 2 cups pumpkin puree
-if yours has no seasoning add:
-1 1/2 teaspoons cinnamon
-1 teaspoon ginger
-1/4 teaspoon nutmeg
2 1/2 cups heavy cream
2 teaspoons vanilla

In a medium mixing bowl add the milk, brown sugar and molasses and mix with a hand blender until smooth and sugar has dissolved. 
Using a large spoon mix in the pumpkin puree and seasonings.  Add the heavy cream and vanilla last.
Turn on the ice cream machine and pour the mixture into the freezer bowl.  Let mix until it has thickened, about twenty minutes.
Remove from the machine and place into an air tight container and place into the freezer.
Once the ice cream firms up, take the same small bowls you are going to use for your chocolate bowls and line the inside with plastic wrap.  Fill each bowl with ice cream, packed down and smooth on the top, and place back into the freezer until they firm up.  Once firm, remove the plastic wrap filled ice cream from the bowl then remove the plastic.  Place back in the freezer as ice cream lumps until you’re ready to assemble.

Chocolate Bowls
2 cups chocolate melties
small bowls (3″ diameter)
wax paper
piping bag

Melt your chocolate melties on a double boiler until smooth.  Set aside to cool slightly while you prepare your bowls.  Rip off a piece of your waxed paper and wrap the bowl, upside down, with the waxed paper.  Place the bowl, upside down, on a tray covered with tinfoil or more waxed paper. 
Fill your piping bag with the chocolate.  Snip off a very small portion of the tip of the piping bag.  Starting from the middle of the bowl make a design over the bowl.  I used small circles and covered the entire bowl down to the edge.  Once you finish place it in the fridge to harden completely.   If you have any chocolate left in your piping bag you can squeeze it back into the pot before it hardens, you can use this, if you choose!, to add more chocolate to the bottom of your chocolate bowl.

Caramel Sauce
1 1/2 cups heavy whipped cream
1 cup white sugar
2/3 cup light brown sugar
1/3 cup corn syrup
2 teaspoons vanilla
1 teaspoon salt
2 tablespoons butter

In a heavy bottom sauce pan on low-med heat add your cream, sugars and corn syrup.  Heat until the temperature reaches 230*.  Remove from heat and add in the salt, butter and vanilla.  Mix thoroughly and set aside in a glass bowl.

To Assemble
Remove the chocolate bowls from the freezer and turn upside down.  Add one tablespoon of Skor bits to the bottom of the bowl.  Next take your ice cream lump and place it into the chocolate bowl on top of the Skor bits.  Flatten into the bowl gently so the ice cream is level with the bowl.  I like to melt more chocolate melties (you can re-melt what is left in your pot) and draw more circles on the bottom of the bowl, the flat side.  Of course, this step isn’t a must as it will be the side that is face down on the plate so no one will see it.
Place your chocolate bowl face down on the serving dish and drizzle with the caramel sauce.  Serve and enjoy!

Upside Down Chocolate Bowls With Homemade Pumpkin Ice Cream

Upside Down Chocolate Bowls With Homemade Pumpkin Ice Cream
A beautiful chocolate bowl filled with smooth pumpkin ice cream and skor bits topped off with creamy caramel sauce. Who could say no to that?!
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Extras you will need to make this dessert
  1. small bowls, 3″ in diameter
  2. plastic wrap
  3. Skor bits
Pumpkin Ice Cream
  1. ice cream machine
  2. 1 1/2 cups whole or homogenized milk
  3. 1 cup packed light brown sugar
  4. 1 tablespoons molasses
  5. 1 can or 2 cups pumpkin puree
-if yours has no seasoning add
  1. -1 1/2 teaspoons cinnamon
  2. -1 teaspoon ginger
  3. -1/4 teaspoon nutmeg
  4. 2 1/2 cups heavy cream
  5. 2 teaspoons vanilla
Chocolate Bowls
  1. 2 cups chocolate melties
  2. small bowls (3″ diameter)
  3. wax paper
  4. piping bag
Caramel Sauce
  1. 1 1/2 cups heavy whipped cream
  2. 1 cup white sugar
  3. 2/3 cup light brown sugar
  4. 1/3 cup corn syrup
  5. 2 teaspoons vanilla
  6. 1 teaspoon salt
  7. 2 tablespoons butter
Pumpkin Ice Cream
  1. In a medium mixing bowl add the milk, brown sugar and molasses and mix with a hand blender until smooth and sugar has dissolved.
  2. Using a large spoon mix in the pumpkin puree and seasonings. Add the heavy cream and vanilla last.
  3. Turn on the ice cream machine and pour the mixture into the freezer bowl. Let mix until it has thickened, about twenty minutes.
  4. Remove from the machine and place into a air tight container and place into the freezer.
  5. Once the ice cream firms up take the same small bowls you are going to use for your chocolate bowls and line the inside with plastic wrap. Fill each bowl with ice cream, packed down and smooth on the top, and place back into the freezer until they firm up. Once firm, remove the plastic wrap filled ice cream from the bowl then remove the plastic. Place back in the freezer as ice cream lumps until you’re ready to assemble.
Chocolate Bowls
  1. Melt your chocolate melties on a double boiler until smooth. Set aside to cool slightly while you prepare your bowls. Rip off a piece of your waxed paper and wrap the bowl, upside down, with the waxed paper. Place the bowl, upside down, on a tray covered with tinfoil or more waxed paper.
  2. Fill your piping bag with the chocolate. Snip off a very small portion of the tip of the piping bag. Starting from the middle of the bowl make a design over the bowl. I used small circles and covered the entire bowl down to the edge. Once you finish place it in the fridge to harden completely. If you have any chocolate left in your piping bag you can squeeze it back into the pot before it hardens, you can use this, if you choose!, to add more chocolate to the bottom of your chocolate bowl.
Caramel Sauce
  1. In a heavy bottom sauce pan on low-med heat add your cream, sugars and corn syrup. Heat until the temperature reaches 230*. Remove from heat and add in the salt, butter and vanilla. Mix thoroughly and set aside in a glass bowl.
To Assemble
  1. Remove the chocolate bowls from the freezer and turn upside down. Add one tablespoon of Skor bits to the bottom of the bowl. Next take your ice cream lump and place it into the chocolate bowl on top of the Skor bits. Flatten into the bowl gently so the ice cream is level with the bowl. I like to melt more chocolate melties (you can re-melt what is left in your pot) and draw more circles on the bottom of the bowl, the flat side. Of course, this step isn’t a must as it will be the side that is face down on the plate so no one will see it.
  2. Place your chocolate bowl face down on the serving dish and drizzle with the caramel sauce. Serve and enjoy!
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