Vanilla ice-cream puffs with berry coulis Recipe

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30 min


20 min

Nutrition per portion

Calories 400 kCal 20%
Fat 10g 14%
  -  Saturates 11g 55%

This fruity ice-cream dessert is easy to prepare – the kids will love it too


  • For the choux buns:
  • 60g (2oz) butter
  • 75g (2½oz) plain flour
  • 2 medium eggs
  • For the filling:
  • 500ml carton vanilla ice cream
  • For the coulis:
  • 380g packet/carton summer berry frozen fruits
  • Finely zested rind of 1 orange
  • 50g (1¾oz) caster sugar
  • Large piping bag, fitted with 1cm (½in)-diameter piping tube
  • Baking sheet, lined with silicone liner or baking parchment


  • Set the oven to Gas Mark 7 or 220°C.

  • Pour 150ml (¼ pint) water into a pan and add the butter. Place the pan over a medium heat and stir until the butter melts. Increase the heat and bring the mixture to a rapid boil. Remove from the heat and tip in the flour. Beat the mixture until it forms a ball and comes away from the sides of the pan.

  • Leave the mixture to cool for at least 10 minutes, then beat in the eggs. Fill the piping bag with the mixture and pipe about 16-20 balls, about the size of walnuts on to the lined baking sheet. Place above the centre of the oven and bake for 15-20 minutes until the buns have risen and are a pale-golden colour.

  • Remove from the oven and pierce each bun with a skewer, or fine knife, to allow team to escape, then return to the oven to bake for a further 5 minutes until the buns are crisp. Transfer to a wire rack to cool.

  • Cut each bun almost fully in half. Remove any soft mixture from the centres, using a teaspoon. Fill the buns with the ice cream, then place them in freezer container. They will freeze for up to 1 month.

  • To serve: Make the coulis by heating the frozen fruits with the orange zest and caster sugar over a low heat, stirring occasionally until the fruit defrosts. Increase heat and bring mixture to the boil. Cover pan and simmer for 10 minutes. Press the fruit through a fine sieve. Scrape the mixture underneath the sieve into the pulp to thicken it. Stir until evenly mixed, then allow it to cool completely.

  • Remove choux balls from the freezer and allow them to soften for about 10 minutes, then stack them in serving dishes and spoon some coulis over.

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