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Sweet! Celebrations: Chocolate Sprinkle Ice Cream Bowls

Sweet! Celebrations: Chocolate Sprinkle Ice Cream Bowls

When it comes to sweets, I try to put aside a small handful whenever I’m treating myself or the kids so I don’t have to buy whole bags to recreate recipes.

Store them in jars or plastic wrap, as you never know when you’ll need three pink jelly beans to complete a dessert.

Money Saver: Spread any leftover melted chocolate thinly onto baking parchment and scatter with sprinkles.

Set in the fridge, break into shards and use to top cakes, cupcakes or more ice-cream bowls!



  • 12 (13 cm) water balloons
  • 550 g white compound chocolate
  • 1 cup rainbow sprinkles
  • A small tub (about 500 ml) vanilla ice cream
  • ¼ cup mini confetti sprinkles


  1. Inflate and tie the water balloons, wash, dry and set aside.
  2. Melt the chocolate (see page 220) to dipping consistency. Make sure your melted chocolate is not hot.
  3. Dip a balloon into the melted chocolate until it comes one-third of the way up the sides of the balloon. Allow the excess to drip off and then hold the balloon over a piece of baking parchment before sprinkling with rainbow sprinkles, continually turning the balloon so the melted chocolate doesn’t pool. Place the balloon standing up, not on its side, on a clean parchment-lined baking tray.
  4. Prepare four bowls and immediately place in the freezer to set before continuing to make all 12 bowls in sets of four.
  5. Once the balloon bowls have set, remove them from the freezer. Burst each balloon with a pin, toothpick or skewer, removing any balloon membrane that may remain stuck to the melted chocolate.
  1. To serve, fill each bowl with scoops of ice cream and top with 1 teaspoon of  confetti sprinkles.

Note: While latex allergies are not very common, it pays to mention to your guests if you’re using latex; or use latex-free balloons if you know someone with allergies is attending your event.

‘Image and recipe from Sweet! Celebrations by Elise Strachan (Murdoch Books $39.99)

Check out Elise’s freshly picked strawberry baskets here.

Written by Elise Strachan

Elise Strachan's My Cupcake Addiction is one of the world's largest free online cake decorating schools.
My Cupcake Addiction shows you how to create gorgeous cakes, cupcakes and cake pop masterpieces from the comfort of your own home.

Baker and Pastry Chef, Elise Strachan aims to bring the art of cake decorating to all corners of the globe, and has recently launched her first cook book, Sweet! Celebrations.

With over 10 million views on Youtube each month, Elise holds the proud boast of being one of the most viewed baking channels in the world.

Elise's success is phenomenal and The Carousel is delighted to feature her recipes and tutorials as our Baking Editor & Pastry Chef.

You will love her fun, inspiring and authentic approach to baking.


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