After a long winter season that never seemed to leave, we’ve been making the most of spring and the glimpses of warmer weather, rebirth, and colorful show God’s creation is about to unfold. This past weekend we had the privilege of hosting a fun little ice cream party featuring the new Sorbet Collection from LeCreuset. While I’ll admit we do enjoy ice cream in the winter months (who doesn’t?), ice cream has always been a warmer weather treat for our family. The pastel colors of this new collection of ceramics from LeCreuset match those same spring colors we have begun spotting from our kitchen window, making it the perfect set for this sweet endeavor!
We decided an ice cream party would be the perfect way to feature all the functionality that this collection has to offer. We baked a brownie in one cocotte and a shortcake in another, and the other cocottes held our homemade berry compote and toasted coconut to round out our “toppings bar.”
To be honest, unless it is a special occasion, we aren’t typically looking to spend more than $3.50 on a tub of ice cream at the grocery store. By making our own homemade toppings, it helps elevate our store-bought vanilla and makes it feel like more of an event. It’s a great way to bring friends together, and the mugs, mini espresso mugs, and mini cocottes make everything seem extra special.
Keep reading for recipes and more ice cream party inspiration. I want to hear about what toppings make it on your top 5!
Heres the recipe for the mini brownie that we cooked in the mini cocottes.
4 tbsp unsalted butter, melted
4 tbsp flour
pinch of baking powder
pinch of salt
4 tbsp packed light brown sugar
2 tbsp unsweetened cocoa powder
2 egg yolks
2 tbsp water
2 tsp vanilla extract
Preheat the oven to 350 degrees.
Whisk together the flour, brown sugar, baking powder, salt, sugar, and cocoa powder in a bowl.
Add in the melted butter, egg yolk, water, and vanilla extract. Stir with a rubber spatula to combine. And be sure not to overmix!
Pour the batter into a greased Le Creuset mini cocotte, and top with chocolate chips.
Bake for 25-30 minutes, take out and let it cool.
And here is the recipe for the shortcake:
1/2 cup softened butter
1/4 cup sugar
1 1/4 cup flour
Preheat the oven to 300 degrees.
Cream the butter and sugar together in a Kitchen Aid mixer.
Add the flour and continue to mix.
Press the dough into a greased Le Creuset mini cocotte and poke it a few times with a fork and sprinkle with a pink of sugar on top.
Bake for about 25-30 minutes or until just lightly browned.
While those two dishes were cooking in the oven, we made a sweet and tangy fruit compote to use as an additional topping. Here’s how we made that, but feel free to mix it up with whatever you have laying around:
1 cup frozen blueberries
1 cup frozen raspberries
lemon juice from half a lemon
2 tbsp sugar
1 tbsp water
Place all ingredients in a small saucepan and place on medium heat until mixture has reduced and will stick to the back of a spoon. Let cool for a minute before using on ice cream.
Lastly, we toasted some shredded coconut as the perfect finishing touch for our ice cream bar.
Once all of our toppings were completed, it was time to scoop, sprinkle and serve! Don’t forget a little fresh mint from our window sill!
We loved enjoying our espresso shots in the espresso mugs alongside our ice cream.