Новый тренд 🍦 🍔

Ingredients

• 500 ml Vanilla Ice Cream (softened slightly for easier shaping)
• 100 g Dark Chocolate (chopped for melting, at least 70% cocoa)
• 1 tbsp Sesame Seeds (to sprinkle on top of the bun for authentic burger look)
• 2 pieces Mini Hamburger Buns (soft, preferably brioche style; split and lightly toasted)
• 1 tbsp Unsalted Butter (for toasting the buns)
• 2 tbsp Whipped Cream (optional garnish)

Instructions

1. Soften Ice Cream

   Remove the vanilla ice cream from the freezer and let it sit at room temperature for about 5 minutes until it is pliable but not melted.

   Time: PT5M

2. Melt Chocolate

   Place the chopped dark chocolate in a microwave‑safe bowl and heat in 20‑second bursts, stirring between bursts, until smooth and fully melted.

   Time: PT2M

3. Form Ice Cream Patty

   Line a small tray or a piece of parchment paper with the melted chocolate, spreading it into a thin layer about 5 mm thick. Quickly spoon the softened ice cream onto the chocolate and spread it into a circular patty the same size as the bun (≈8 cm diameter).

   Time: PT5M

4. Freeze the Patty

   Transfer the tray to the freezer and let the ice‑cream‑chocolate patty harden for at least 30 minutes.

   Time: PT30M

   Temperature: −18°C

5. Toast the Buns

   While the patty is freezing, split the mini buns, spread a thin layer of butter on each cut side, and toast them in a hot skillet for 30‑45 seconds until lightly golden.

   Time: PT1M

   Temperature: Medium heat

6. Assemble the Ice Cream Burger

   Place the toasted bottom bun on a plate, add a generous spoonful of whipped cream (optional), then carefully set the frozen ice‑cream‑chocolate patty on top. Sprinkle sesame seeds over the patty, and crown with the top bun.

   Time: PT3M

Nutrition Facts

Calories

420

Protein

6 g

Carbohydrates

45 g

Fat

24 g

Fiber

2 g