Ice Cream Baked Potato
- Vanilla ice cream, softened
- 1 cup pecan bits, roasted
- 1 teaspoon green food coloring
- 4 ounces (1 stick) sweet butter, softened
- 1/4 cup powdered sugar
- 1 tablespoon yellow food coloring
- Chocolate sauce, recipe follows
- 1 cup cocoa powder, for dusting
- 2 cups whipped cream
- Chocolate Sauce:
- 1 cup chocolate chips
- 1/4 cup heavy cream
- 1 tablespoon butter
Form Potato: Take 3 generous scoops of vanilla ice cream and place in aluminum foil. Mold to shape of baked potato and return to freezer until firm, about 1 hour.
Make Chives: Mix roasted pecan bits with green food coloring until well coated.
Make Butter Patty: In mixer, cream butter with powdered sugar and add yellow food coloring. Spread 1/4-inch thick on foil-lined pan and freeze about 20 minutes. Remove and cut in 1-inch pats.
Assembly: Spoon a generous amount of chocolate sauce on the bottom of a dessert plate. Unwrap frozen "potato" and dust with cocoa powder all over. Spoon whipped cream on top of potato, sprinkle with "chives", and top with "butter patablespoon".Chocolate Sauce:
Put all ingredients in glass bowl and microwave for 1 minute on high. Remove and whisk until smooth.
Recipe courtesy of Cowgirl Hall of Fame, NY, NY