Instructions
Begin by preparing the chocolate finger sandwiches. Remove the Breyers® Chocolate Ice Cream from the freezer and allow it to soften at room temperature for about 5 minutes, which helps achieve a smooth spreading consistency.
Line a loaf pan with plastic wrap for easy removal. Scoop the softened chocolate ice cream into the pan and use an offset spatula to spread it evenly, ensuring the ice cream reaches all corners. Place the pan in the freezer and chill for 2 hours, or until the ice cream is fully set.
Meanwhile, prepare the pound cake. Lay the pound cake on its side and carefully use a serrated knife to slice about ½ inch off both the top and bottom, creating a large, flat rectangle roughly 1 inch thick. Slice this rectangle in half horizontally to yield two ½ inch-thick flat rectangles. Lay these on a baking sheet lined with parchment paper. Keep the leftover scraps for another tasty treat or discard.
Once the chocolate ice cream slab is firm, use the plastic wrap to lift it out of the pan and position the ice cream face-down onto one pound cake rectangle. Gently peel away the plastic wrap, then place the second pound cake rectangle on top, forming a sandwich.
To achieve clean, even edges, trim about ¼ inch from all sides of the sandwich with a sharp knife, wiping the blade clean after each cut to prevent sticking. Return the sandwich to the freezer for 1 to 2 hours to harden.
After chilling, slice the cake sandwich crosswise into 8 rectangular finger sandwiches. For triangular finger sandwiches, first cut the sandwich into 3 squares, then slice each square diagonally in half to make 6 triangles.
Next, work quickly to either dip the sandwiches in melted milk chocolate or drizzle the chocolate generously over them. While the chocolate is still wet, sprinkle with natural sprinkles for a colorful, festive finish. Place the sandwiches back onto the parchment-lined baking sheet and freeze for at least 1 hour until they are fully set and ready to be enjoyed.
To assemble the edible teacups, use a serrated knife to carefully cut approximately ½ inch from the bottom of each cake cone, discarding the small cone base.
Using a piping bag or a small spoon, apply a line of white royal icing around the freshly cut edge of the cake cone. Press the cone gently onto the center of a shortbread cookie to form the teacup base.
Cut each white chocolate-covered pretzel ring in half. Pipe a small dot of royal icing onto each pretzel end and attach them to the sides of the cake cone, creating a delicate teacup handle. Repeat until you have made 8 teacups.
Freeze the assembled teacups for 30 minutes to set the royal icing firmly.
Finally, add a small scoop of your choice of Breyers® Natural Vanilla, Strawberry, or Mint Chocolate Chip Ice Cream into each teacup. Freeze the teacups again until you're ready to serve. For an extra special touch, garnish with natural toppings like fresh berries or edible flowers.
Enjoy your whimsical and delicious Breyers® Ice Cream Tea Party — a perfect treat that brings a smile to every guest's face!
