Babka Ice Cream

Sina Mizrahi Sina Mizrahi
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When the Shabbat leftover babka is still sitting on the counter, forlorn, on Tuesday, then it’s time to revive it and give it a second life. I cut it into bits, crisp it up with some butter (or refined coconut oil if I want to keep things parve), and fold it into storebought ice cream. Some Gefen chocolate chips and a drizzle of more chocolate take it over the top and I get an (almost) effortless dessert that’s more delicious than its individual components. Try it – you might even buy babka especially for this.

40m 4
Easy Vegetarian Pescatarian Parve

Contains: Gluten, Wheat

Directions

  1. Heat a skillet over medium heat, melt butter. Add babka cubes and sauté until slightly crisp and browned. Cool.

  2. In a mixing bowl, combine vanilla ice cream, cooled babka, and one cup chocolate chips. Transfer to a deep dish and smooth the top. Wrap in plastic wrap and refreeze for at least six hours, or overnight.

  3. Put 1/4 cup chocolate chips in a ziplock bag and immerse bag into boiling water until chocolate melts. Make a small cut at the corner of the bag and drizzle over frozen ice cream. Thaw for a few minutes before serving.

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1 Comment

Susan Einhorn •

Is it 4 slices, each 1/4 inch?