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Ice Cream Dragon Eggs | Game of Thrones Recipes

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Ice Cream Dragon Eggs | Game of Thrones Recipes

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"No one will take my dragons."

                         - Daenerys Targaryeon


Dragon eggs are rumored to be able to maintain a spark of life within them for decades and have deep connections to powerful magic. If you aren't caught up on the most recent season of Game of Thrones, be warned, there may be mild spoilers in this post!


Dragons return to the world in one of the early seasons of Game of Thrones after Daenerys attempts blood magic to revive her dying husband. When it doesn't work, she burns the witch at the stake for not only essentially killing the Khal, but her unborn baby as well. It is this combination of human sacrifice and blood magic that makes the eggs hatch and thus, Daenerys Stormborn becomes the Unburnt, Mother of Dragons.

My eggs, however, have nothing to do with fire. In fact, they have everything to do with ice instead. With no blood magic at my disposal, I had to create the dragon eggs myself like a peasant. 

Covered in a layer of sugary scales, these dragon eggs are filled with delicacies like ice cream, which surely no one in the Seven Kingdoms has ever tasted. In our real world, however, these dragon eggs can be filled with whatever flavor of ice cream you desire.

As long as they are kept frozen, the dragons within them have no chance of hatching. And if you slice one in half, you are conveniently left with a bowl that can also be eaten.

"When my dragons are grown, we will take back what was stolen from me and destroy those who wronged me! We will lay waste to armies and burn cities to the ground!"

                    - Daenerys Targaryeon

Categories: Fictional Feasts , Dessert

Tags: Game of Thrones , Fondant , Ice Cream

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Ice Cream Dragon Eggs | Game of Thrones Recipes

Prep Time: 2 hours, 8+ hours chill time

Makes 3 dragon eggs

Ingredients:

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  • 3 cups candy melts (greens, blues, etc color of choice - it will be hidden)
  • 1 package(s) red, black, purple, green, white, etc colors of fondant
  • 3 pints ice cream of choice
  • 3 party balloons (NOT water balloons)

Here's How:

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  1. Inflate the balloons about a quarter of the way so they make egg shapes. DO NOT inflate the balloon entirely. DO NOT use thin skinned balloons like water balloons. They WILL pop. Tie or tape the balloon ties to a skewer or something that can hang the balloons in the freezer. Make sure there's enough room to hang as many balloons as you plan on creating.
  2. Microwave the candy melts in 30 second intervals until melted and then stir until smooth. Let cool for a few minutes (if it's piping hot, the balloons will pop.) Hold the balloon by the tie and use a spoon to pour the melted candy over the entire balloon. Leave open space by the tie to pop and remove the balloon later. Shake off excess melted candy until a solid coating covers the entire balloon.
  3. Hang the candy coated balloons in the freezer for an hour to solidify the candy shell. Very carefully pop and gently remove the balloon from the candy shell with tweezers. Keep the shells frozen.
  4. Mix together the fondants to their desired colors. I used a combination of red, purple and black in various amount to achieve the look I wanted. Roll the fondant thin on a clean surface. Work quickly so that the fondant does not dry out.
  5. Use the tip of a spoon or flower shaped cookie cutter to cut out individual scales. I used a flower cookie cutter (see "Shop" options below) and then cut it into scales.
  6. Melt a few more candy melts and use a toothpick to spread a dab of melted candy onto the scales. Work with one egg at a time, keeping the others frozen. Start with big scales at the bottom and work your way to smaller ones at the top. Secure the scales with the melted candies. Leave an opening at the bottom of the egg to put in the ice cream later. Return the scale covered eggs to the freezer and chill until the fondant is hard, about an hour.
  7. While the fondant sets, leave out your desired pints of ice cream to soften. When the shells are ready, scoop the softened ice cream into a gallon baggie or piping bag. Squeeze the ice cream into each shell until sufficiently filled. If done correctly, each egg will hold about a pint of ice cream. Freeze until the ice cream is solid again.
  8. When ready to serve, use a hot knife to slice the egg in half vertically to create candy "bowls" for eating the ice cream. Serve immediately to your Unsullied and enjoy!

Mouth Feel

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