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I always get a little anxious when I make ice cream recipes because there’s so little time to plate and shoot them. There’s no time to adjust or tweak the shot. Once it’s plated you can’t change it even if you have a better idea, you’re locked in. If you try to move it you’ll leave fingerprints, the whipped cream drips, the cherries drop. My usual fight in photography is lighting and time of day, with frozen food the battle has temperature added. It just melts so darn fast. Anyway, I say this because as I thought of what to call this dessert for our in October, we ‘Eat and Drink Pink’ to raise awareness to breast cancer, I decided on ‘Scary’ in Pink Parfaits. They’re a good analogy for how I feel before my mammogram… A little anxious and scared that my mammogram won’t come back normal. Next year, I’ll make these pretty in pink scoops before my mammogram to serve as a reminder and a reward for honoring this fear. 💗
'Scary' in Pink Parfait
Equipment
- Shaped brand 3D Skull Ice Molds Use coupon code ghoulatheart10 and save 10%
- Silicone mini skull molds (See recipe note)
Ingredients
Strawberry Frozen Yogurt
- 2 cups strawberry yogurt (I used Greek yogurt)
- 1 cup frozen strawberries
- 2 tbsp. frozen dragon fruit chunks (for enhanced pink color)
- ½ cup strawberry ice cream topping
- pink whipped cream (see below)
- 8 skull cherries (see below)
- 1 red dragon fruit, cut into crossbones (optional)
- pink awareness ribbon sprinkles (optional)
Skull Cherries
- 1 cup red hard candy, melted (mini silicone skull mold)
- 8 apple stems (mock cherry stems)
Pink Whipped Cream
- 1 cup heavy whipping cream
- ¼ cup powdered sugar, sifted
- 1 tsp. vanilla extract
- 3 drops red food coloring
Instructions
- In a food processor add yogurt, frozen strawberries and dragon fruit and blend until smooth. Enlarged the holes of the two part skull mold using scissors so that the holes are about 1-inch in diameter. Assemble the 2-part skull mold and pour yogurt mixture into skull molds and freeze overnight.
- Melt hard candies in a microwave safe liquid measuring cup. Microwave on half power for about 2-2½ minutes until melted. Adjust time as needed. Pour into molds and let cool completely. Remove skull candies from the molds and set aside. Remove the stems off of 8 apples. Heat one end of a metal skewer by holding it over a flame and press it into the top of the skull to melt it a bit and then stick the apple stem in it. Repeat with the remaining skulls and stems working one at a time.
- In a large bowl, add heavy whipping cream, powdered sugar, vanilla and food coloring and beat until fluffy.
- Optional: Cut out red dragon fruit crossbones with a mini bone cookie cutter.
- Assemble Sundae: Place dragon fruit crossbones down first. Place skull scoops next. Drizzle with strawberry topping, whipped cream and top with a candy skull cherry and sprinkles. Enjoy!
