Ice Cream Dragon Eggs | Game of Thrones Inspired Recipes
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.
Ingredients
- 3 cups candy melts
- 1 package fondant colors: red, black, red, purple, etc
- 3 pints ice cream flavors of choice
- 3 latex-free party ballons NOT water balloons
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!
Tried this recipe?Let us know how it was!