Profiteroles with Stracciatella Ice Cream

Servings: 6
Prep. Time: 10 minutes
Cook Time: 50 minutes churning time

Profiteroles with Stracciatella Ice Cream are delicious and easy to make – the perfect way to get your summer off to a great start.


  • 6 crackling choux
  • 500g mascarpone
  • 250ml almond milk
  • 120g sugar can syrup
  • 200g melted chocolate
  • 6 tsp. chocolate granola
  • 2 tbsp. cocoa nibs
  • 2 sheets of baking paper


  1. Mix the mascarpone and the almond milk into a bowl. Add the sugar cane syrup and mix. Set aside.
  2. Finely spread a little melted chocolate between two sheets of baking paper and set aside in the freezer.
  3. Pour the mascarpone mixture into the bowl of the Ice Cream Maker.
  4. Churn for 40 minutes.
  5. Take the chocolate, stored in the freezer and turn into small shavings.
  6. When the ice cream has started to thicken, pour in the crushed chocolate.
  7. Churn for a further 10 minutes.
  8. Cut the cracking choux in half and garnish with a scoop of the ice cream.
  9. Sprinkle with melted chocolate, granola and cocoa grits, before serving.