Ice Cream Bar | Latte Wasabi Pea Crunch Ice Cream Cones


Latte and wasabi peas. I don't know when I happened upon this odd but compelling pairing, but it's been one of my favorites for a long time.  It started unintentionally (obviously); I had a latte, I was a bit hungry but didn't want to eat a large snack, so I pulled out some wasabi peas and the rest is history. A double shot of espresso with hot milk and the zap of wasabi makes for a rather delicious combo. Latte and wasabi peas is a favorite treat around here.






So when planning out the ice cream bar menu column, this combo was on the top of my list to try.  And it didn't disappoint!  The combination is pretty amazing, if not a bit addictive.  The sweetness of the vanilla ice cream, only enriches the experience. Recipe after the jump!


Latte Wasabi Pea Crunch Ice Cream Cones
(Makes d serving)
5-6 scoops of vanilla ice cream
1 cup wasabi peas
1 - 1.5 tsp of instant espresso coffee
2 waffle cones
1/4 cup chocolate ganache or chocolate sauce

To Make:
If you have a marble pastry board this works best.  If not use a large porcelain platter.  Place the board/platter in the freezer until it becomes nice and cold (approx. 10-14 minutes).  Crush the wasabi peas in a mortar and pestle or a blender - leave a few whole pieces for texture. Pull out the marble board of the freezer and place the ice cream onto the board.  Sprinkle the instant espresso coffee powder and a couple of teaspoons (to taste) of the wasabi peas over the ice cream.  (Note: some brands of peas are stronger than others).  Using a pastry scraper or spatula start to mix the contents as quickly as possible as the ice cream melts pretty fast.  Once mixed, scrape the ice cream into a bowl and place into the freezer until the ice cream hardens again. (Approximately 15-30 minutes).  In the meantime, you can make the ganache.

Make the Ganache:
1/2 cup whipping cream
4 oz. semi sweet chocolate or belgian chocolate chips
Heat the cream on the stove in a small sauce pan until it just starts to bubble.  Remove from heat.  Add the chocolate and cover with a lid.  Let sit for 5 minutes.  Slowly start to whisk in the center of the saucepan and continue to stir until mixture is well combined.

Pour some of the ground wasabi peas into a small bowl.  First dip the waffle cone into the chocolate ganache, then roll the dipped section of the cone into the ground wasabi peas.

Pull the ice cream out of the freezer and scoop into each of the cones.  Sprinkle with heaps of more ground wasabi peas.  Add a few of the large peas for texture.

If you try it, let us know what you think on instagram hashtag #icecreambar!








Jan Halvarson

2 comments:

Sol de Noche deco crochet said...

Love wasabi but never tried it with coffee...I must give this combination a shot :)
http://soldenochedecocrochet.blogspot.com.ar/

Jan Halvarson said...

Sol de Noche deco crochet - yes you must give it a try! so good!

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