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Archive for Ice Cream/Sorbet/Yogurt

FOOD FUN: Ice Cream Bar Trifle

There are only a few days left of this year’s National Ice Cream Month. Here’s something a bit off the beaten track: an ice cream trifle. Is it a form of ice cream sundae or a variation of ice cream cake? Make it and take a vote.

Trifle is an English dessert dish made from layers of custard, diced fruit, syrup or fruit juice and cubes of sponge cake, topped with whipped cream. It was traditionally served in a footed glass bowl.

In QVC chef David Venable’s recipe, below, ice cream bars replace the custard and chocolate-covered pretzels replace the fruit and caramel takes over for the syrup.

Adapt the recipe as you like, for example, trading the pretzels for sliced strawberries, and exchanging the chocolate cake for pound cake or ladyfingers. Instead of caramel, we tried a version with custard sauce (crème anglaise).

David used Klondike bars in this recipe, easy to chop because there’s no stick. We prefer Magnum ice cream bars: better quality ice cream and chocolate coating, more flavor choices.


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Ice cream bar trifle: Is it a jumbo ice cream
sundae or a different approach to ice cream
cake? Photo courtesy QVC.



  • 3 packages frozen double-chocolate cake (10.8 ounces each) cut into 1″ pieces; we substituted fresh chocolate loaf cakes
  • 6 ice cream bars, each cut into 6 squares
  • 8 ounces dark chocolate-covered pretzels
  • 12 ounces caramel sauce
  • 16 ounces whipped cream or frozen topping

    /home/content/p3pnexwpnas01_data02/07/2891007/html/wp content/uploads/magnum almond icecreamBar 230

    Our favorite ice cream bar: Magnum. Photo courtesy Unilever.



    1. CUBE the cake first, then the ice cream bars. If using a fresh cake, freeze it first; it will be easier to cut. Freeze the cubes separately until ready to assemble.

    2. CRUSH the chocolate-covered pretzels gently into smaller pieces. Don’t over-crush—you want small pieces, not dust. Reserve 2 ounces to decorate the top of the trifle.

    3. PLACE 1/3 of the chocolate cake squares into a large trifle dish. Place 1/3 of the ice cream bar cubes on top, followed by 1/3 of the crushed chocolate-covered pretzels. Drizzle 1/4 of the caramel sauce over the pretzels and top with a 1/3 of the whipped cream. Repeat this order two more times, finishing with the whipped cream.

    4. ADD the rest of the caramel sauce and top with the reserved crushed chocolate-covered pretzels. Freeze immediately. David suggests that before serving, you should let the trifle sit at room temperature for 3–4 minutes so the cake can thaw slightly. We like eating frozen cake (especially in small cubes), and brought the trifle straight to the table.




    TIP OF THE DAY: Make Individual Ice Cream Cakes

    Don’t let National Ice Cream Month end without some ice cream cake. In today’s tip, you add to the fun by giving each person his or her own individual-size ice cream cake.

    All you need are two ingredients—cake and ice cream—plus an optional garnish. And a fun flavor pairing, although chocolate cake and vanilla ice cream work fine.


  • Ice cream
  • Un-iced cake (loaf cake works best)
  • Individual custard cups, ramekins or other dishes (glass is best, to show off the layers)
  • Optional garnishes or “surprises”, such as:
  • >Berries
    >Caramel, chocolate or fruit sauce
    >Chocolate chips or shaved chocolate
    >Whipped cream



    Portion-sized ice cream cake. (Can we eat two?) Photo courtesy Eat Wisconsin Cheese.


    1. CUT and layer the cake and ice cream in the dish, leaving a bit of room at the top for sauce or other garnishes.

    2. HIDE surprises between the layers: mini chocolate chips, M&Ms, Reese’s Pieces, shaved chocolate, sliced strawberries. Place the layered dishes in the freezer until you’re ready to serve.

    3. GARNISH the top with anything you like. One of our favorite garnishes: miniature York Peppermint Patties (we buy them by the carton-full at Costco).

    SLICING: Peel the carton from the ice cream to slice the ice cream into layers. Trim and fit the variously-sized pieces of ice cream and cake in the individual dishes.

    SUBSTITUTE: If you have all the ingredients except the cake, you can substitute cookies or sweet muffins.



    UPDATES: New Flavors From Product Favorites


    A nutritious, easy breakfast is just a crunch away. Photo courtesy belVita.


    If we reported on all the updates to products we’ve previously reviewed, we’d need another full-time staff. Each year flavors come, flavors go; and on an all-too-regular basis, packaging changes.

    While we can’t keep on top of it all, here are recent updates to some of our favorite products.


    There are seasonal ciders, just as there are seasonal beers. Angry Orchard’s Summer Honey is a perfect poolside drink—or it would be, if we had a pool. Instead, we’re enjoying it in the great air-conditioned indoors.

    Here’s our original review of Angry Orchard Cider. The company website is

    Ever since we published our review of the best organic hot dogs, Applegate has become our brand of choice.

    Applegate has always used meat from animals that are humanely raised and antibiotic free. Made with only beef, water, sea salt and spices, the dogs are also lower in fat, with less salt than other brands.

    Now, the beef is 100% grass fed, something of interest to healthier eaters. Compared with other types of beef, grass-fed beef typically has:

  • Less total fat.
  • More heart-healthy omega-3 fatty acids.
  • More antioxidant vitamins, such as vitamin E.
  • More conjugated linoleic acid, a type of fat that’s thought to reduce heart disease and cancer risks.
    Learn more at


    Since their launch by Nabisco in 2012, belVita has been a favorite breakfast and snack item at our office and a Top Pick Of The Week. We prefer the original crunchy biscuits to the subsequent Soft Baked and Biscuit Bites variations.

    Recently, Cranberry Orange was added to belVita’s crunchy flavors. Along with Blueberry and Chocolate, it’s a favorite. The line is certified kosher (dairy) by OU. Discover more at

    Halfpops, a NIBBLE Top Pick Of The Week, has added two new flavors to originals Butter & Sea Salt and Aged White Cheddar.

    The newcomers, Caramel & Sea Salt and Chipotle Barbeque, are equally delicious. The line is certified kosher (dairy) by OU, and certified gluten free. Find the retailer nearest you at



    Nonni’s Thin Addictives, a lower-calorie alternative to biscotti, has released Mango Coconut Almond Thins.

    It joins Banana Dark Chocolate, Blueberry Oat Almond, Cinnamon Raisin, Cranberry Almond and Pistachio as a crunchy side to coffee and tea.

    The line is certified kosher (parve) by MK, a Montreal certifier (the product is made in Canada). Discover more at


    Flat, crunchy Pretzel Crisps are another favorite snack. We used the Dark Chocolate & Peppermint and White Chocolate & Peppermint flavors as stocking stuffers last December, and extolled the Sriracha & Lime flavor more recently.

    Now, there are four gluten-free varieties that taste just as good as the conventional versions: Gluten Free Original Minis, Gluten Free Dark Chocolate Flavored Crunch Minis, Gluten Free Salted Caramel Minis and Gluten Free Vanilla Yogurt Flavored Crunch Minis.

    From Deli Style to Minis to Modern Classics to Everyday Indulgents and Holiday Indulgents, there are quite a selection of Pretzel Crisps. See the whole line at The line is certified kosher (dairy) by OU.



    Chipotle Barbeque joins Caramel & Sea Salt in the Halfpops line. Photo courtesy Halfpops.


    Quaker has introduced new Quick 3-Minute Steel Cut Oats, which delivers the same hearty texture and nutty taste that has made steel cut oats our favorite—but with a far more convenient cook time.

    Available in plain oats in canisters, and flavored individual pouches: 3-Minute Blueberries & Cranberries and Cinnamon and Sugar. Discover more at

    Some people like a lighter brew for the hot weather, and Samuel Adams offers a good selection. Two new lighter brews for summer refreshment include Downtime Pilsner, a “laid-back” golden pilsner, and Rebel Rider IPA, a hoppy West Coast-style IPA with a lighter body. These new brews are joined by traditional summer favorites, Boston Lager, Porch Rocker and Summer Ale.

    Also new, from the Small Batch Collection, is Honey Queen, a blend of mead and beer. Dating back to the 12th century, this combination is known as a braggot—a new word for our Beer Glossary. It’s brewed with three different honeys, complex hops and chamomile for a tart sweetness with a lovely honey finish.

    Learn more at



    PRODUCT: Halo Top Low Calorie, High Protein Ice Cream


    Good stuff, fewer calories. Above, Chocolate
    and Lemon Cake. Photo courtesy Halo Top


    When we were first offered samples of Halo Top, we accepted but wondered: How good could an ice cream be at 70 or 80 calories per serving? The calories are so low, the carton promotes them in big numerals on the front of the package: 240 or 280, depending on the flavor.

    Many of the ice creams we eat contain that many calories in 1/4 cup! Otherwise stated, this ice cream has one-quarter the calories of premium brands.

    Yes, this is great ice cream for people who like to consume it by the pint.

    Halo Top was developed by an attorney who felt guilty about his ice cream habit. The lower-calorie ice ceams on the market had artificial ingredients he wanted to avoid. So he took a year and a half to develop a brand that met his criteria: all-natural, non-GMO, hormone-free milk and cream, greatly reduced calories and greatly increased protein (a major “guilt-free” factor).

    Each pint has 24 g protein. By comparison, Breyers has 10.4 g protein per pint.

    Equally noteworthy is the taste: Made with top-shelf ingredients like Belgian chocolate, organic fruits, organic cane sugar, cage-free eggs and hormone-free milk and cream, these are lovely pints!

    The line currently includes:

  • Birthday Cake*, with rainbow sprinkles
  • Chocolate, made with Belgian cocoa powder
  • Lemon Cake, textured with lemon zest
  • Mint Chip, with Belgian chocolate chips
  • Mocha Chocolate Chip*, made with Belgian chocolate chips and cocoa powder
  • Strawberry*, made with organic strawberries
  • Vanilla Bean, made with organic Nielsen-Massey Madagascar Vanilla
    *This flavor has 280 calories per pint. Flavors without an asterisk have 240 calories.



    The calories are reduced by substituting part of the sugar for non-caloric stevia and erythritol, both natural ingredients. The extra protein comes from milk protein concentrate and prebiotic fiber.

    It’s an inspired approach, a boon to ice cream fans who eat too much of it and would like to cut back somehow.

    This is how. We affirm that the ice cream deserves its halo—represented by a gold circle on the rim of the pint.

    The line is certified kosher by KOF-K and certified gluten free.

    Discover more at, including a store locator.



    Each pint has a golden halo. Photo courtesy Halo Top Creamery.




    TIP OF THE DAY: Decorate Your Ice Cream Cones


    Decorate your ice cream cones with a topping and whipped cream. Photo courtesy
    Quest Nutrition.


    Another tip for National Ice Cream Month: cones with toppings!

    Those who buy cones at a scoop shops know the joy of selecting toppings (and chagrin that you want more than will fit on a scoop of ice cream). Why not port the practice to your home?

    You don’t even have to buy sprinkles. Use what you have at home:

  • Bananas, berries or other fruit
  • Cereal/granola (we like Cheerios, Corn Flakes or Raisin Bran)
  • Cookies, crushed
  • Candies (junior Mints)
    The finishing touch: whipped cream. You can buy Reddi-Whip in vanilla or chocolate flavors; or if you have a cream whipper, make a gourmet flavor.


    Instead (or in addition to) whipped cream, you can dip and decorate your cones:

  • With sanding sugar or edible glitter
  • With sprinkles
    It takes only a minute to change a perfectly yummy ice cream cone into something wonderful.


    RECIPE: White Chocolate Ice Box Pie

    Yesterday, we explored the history and glories of icebox cake. Today we present the icebox pie

    Unlike yesterday’s recipe, this one does require a bit of baking—just 10 to 15 minutes in the oven. You make the filling while the crust bakes. Then, into the fridge it goes to chill and set the filling.

    This recipe has a white chocolate and cream cheese filling swirled with fresh raspberries with a buttery crust made from vanilla wafers. vanilla wafer crust. It’s cool and creamy and sweet and refreshing. Just the thing to satisfy your summertime sweet tooth!

    This Raspberry White Chocolate Icebox Pie was developed by Jennifer McHenry of Bake Or Break, and sent to us by

    Prep time is 25 minutes, cook time (for the crust) is 15 minutes.


    Ingredients For A 9-Inch Pie

  • 7 ounces vanilla wafers, finely crushed
  • 5 tablespoons unsalted butter, melted
  • 6 ounces white chocolate (we use Lindt bars or
    Guittard chips, the best chips on the market)
  • 8 ounces cream cheese, softened
  • 1/3 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1 cup heavy cream
  • 3 ounces raspberries, rinsed and dried


    White chocolate with raspberries icebox pie. Photo courtesy Bake Or Break | Go Bold With Butter.



    Our favorite affordable white chocolate is Lindt, widely available in the U.S., MSRP $3.99 for a 4.4-ounce bar. For pricier gourmet brands, here’s our article on the best white chocolate bars.



    1. PREHEAT oven to 350°F. Lightly butter 9-inch tart or pie pan.

    2. COMBINE the crushed vanilla wafers and butter until thoroughly mixed. Press mixture firmly and evenly into the bottom and up the sides of prepared pan. Bake 12 to 15 minutes, or until crust is lightly browned and dry. Set the crust aside to cool.

    3. PLACE the white chocolate in a microwave-safe bowl. Heat at half-power in the microwave in 30-second increments, until the chocolate melts when stirred. Set aside to cool.

    4. BEAT the cooled chocolate, using an electric mixer on medium speed, beat cream cheese, sugar and vanilla until smooth and creamy.

    5. PLACE the heavy cream in a large, chilled mixing bowl. Using an electric mixer with a whisk attachment, beat at medium-high speed until soft peaks form. Gently fold the whipped cream into the white chocolate mixture. Transfer the mixture to the cooled pie crust and spread evenly.


    6. PLACE the raspberries in a blender or food processor and process until puréed. Use a small spoon to drop the raspberries over the top of the pie filling. Use a thin knife to swirl the raspberries into the filling.

    7. REFRIGERATE the pie for at least 2 hours before serving.



    TOP PICK OF THE WEEK: Amorino Gelato


    The signature cone, served in petals in as
    many flavors as you like. Photo courtesy
    Amorino Gelato.


    Every year prior to July, National Ice Cream Month, we look for a great new brand of ice cream to review. This year, we were not disappointed: Amorino Gelato, the acclaimed European gelato and coffee chain, has come to the U.S.

    The gelato and sorbetto—celestial, awesome, fill in your favorite superlative here—is our new favorite ice cream and sorbet. Everything is as good as it can be (our thought: “to die for”), sometimes jaw-droppingly so (don’t overlook the Chocolate Sorbetto—no dairy—is like thick fudge, the Basil-Lime special of the month is a revelation, etc. etc. etc.).

    Launched in 2002 in Paris by two friends, the the company now has some 60 locations worldwide, and growing.

    There are two locations in Manhattan (Eighth Avenue and Eighteenth Street in Chelsea and University Place in Greenwich Village), one in Boston on Newbury Street, and others to come (keep checking the website or the Facebook page for new locations).


    Want an Amorino Gelato in your home town? Franchises are available. All of the food is made by artisans in Italy and shipped to the U.S.


    The brand’s signature is the gelato “flower” (photo above), with petal-like scoops. You can have as many different flavors as you want, from the monthly selection of 23 flavors (gelato, sorbetto, frozen yogurt) plus a special of the month.

    Not in the mood for an ice cream cone? There are:

  • Ice cream cups, crêpes and waffles
  • Coffee and tea drinks, hot and cold
  • Shakes made with ice cream or sorbet shakes
  • Pastries, macarons and confectionery

    If you are traveling to an “Amorino city,” make it a destination. You won’t be disappointed, even if you have to wait in line.

    Or better yet, make your city an Amorino city!



    Don’t want a petal cone? Have a cup! Photo courtesy Amorino Gelato.




    TIP OF THE DAY: Make A Semifreddo

    It’s National Ice Cream Month, which we interpret to include all frozen desserts. There is no National Frozen Yogurt Month, No Sherbet/Sorbet Month.

    The history of frozen desserts dates back to 2000 B.C.E., when the Chinese used syrups to flavor snow. Fruit juices made fruit ices. Honey and aromatic spices expanded the menu of flavors. So, the first frozen dessert was more sorbet than ice cream. Here’s the history of ice cream.

    Since ice cream is one of our favorite foods, we created a glossary of the different types of ice cream 10 years ago. Today’s tip, straight from the glossary, is to make a semifreddo.

    You don’t need an ice cream machine to make semifreddo. As with granita, it is often made in a loaf pan, or even an ice cube tray.

  • You can use cake pans or a springform pan make a semifreddo “cake,” with a center filling of caramel or fudge sauce, curd or fruit preserves, fresh berries or other fruit, Nutella, nuts, whatever.
  • If you use a springform pan, you can rim the semifreddo with lady fingers; or cover the sides of the cake with cookie crumbs.
  • You can make two or three layers of different flavors.
  • You can make individual semifreddos in custard cups or other molds.
    In fact, anything you can do to create ice cream cake can be applied to a semifreddo.



    Make semifreddo in a loaf pan. Then slice it instead of scooping it. Photo courtesy

    Semifreddo is the word for “half cold” in Italian; frozen soufflé is the English term. Semifreddo may look like ice cream but it is more of a frozen mousse, created by combining equal parts of ice cream and whipped cream. It is frozen in a pan or other container, then sliced and served.

    Semifreddo is a special occasion or party dessert that you can prepare ahead of time. The elegant Strawberry-Pistachio Semifreddo recipe below is from Safest Choice Pasteurized Eggs.

    Since the recipe uses raw eggs, pasteurized eggs are a worry-free solution (here’s more about pasteurized eggs and the 12 popular foods where you should consider them to eliminate the Salmonella risk).



    Strawberries and Cream Semifreddo. Here’s the recipe from



    Prep time is 25 minutes; allow another 12 hours for freezing. You can make and freeze the semifreddo up to three days in advance.

    You can use a different fruit, replace the nuts, etc. (we just made a raspberry-chocolate chip semifreddo adapting this recipe, and replaced the vanilla extract with Chambord raspberry liqueur). You can also be trendy, as in this recipe for Chocolate Semifreddo with Chile-Chocolate Sauce.

    You can also garnish with nuts, sliced fruit, chocolate savings, crushed cookies or candies, and sauces: chocolate sauce, custard sauce, fruit sauce, whipped cream, etc. You can also top it with meringue, Baked Alaska-style.

    Check out the different types of dessert sauces in our Dessert Sauce Glossary.

    Ingredients For 18 Servings

  • 2 cups fresh strawberries
  • 1 cup sugar, divided
  • 2-1/4 cups whipping cream (heavy cream)
  • 5 pasteurized egg yolk(s)
  • 1 teaspoon vanilla extract
  • 1/4 cup chopped, toasted pistachios
  • Garnishes as desired

    1. LINE a 9×5-inch loaf pan with plastic wrap, leaving a 2-inch overhang on all sides.

    2. PLACE the strawberries in a food processor or blender. Add 1/3 cup of the sugar; process until the berries are puréed and set aside.

    3. BEAT the cream and 1/3 cup of the sugar in large bowl with an electric mixer on high speed, just until stiff peaks form. Set aside.

    4. BEAT the egg yolks with the remaining 1/3 cup sugar in a separate large bowl, until pale yellow and tripled in volume. Add the vanilla. Fold the whipped cream into yolks. Stir in the pistachios.

    5. POUR half of the egg mixture into loaf pan. Top with half of the strawberry purée. Use a small spatula to swirl the purée into the egg mixture. Repeat with the remaining egg mixture and strawberry purée.

    6. SMOOTH the top with a spatula and cover with plastic wrap. Freeze until firm, about 12 hours. To serve, remove the plastic wrap and invert the semifreddo onto a clean cutting board. Cut into 1/2-inch thick slices. Garnish as desired and serve.



    RECIPE: Blueberry Sorbet

    July is National Ice Cream Month as well as National Blueberry Month. Why not combine both concepts and make blueberry ice cream?

    Or, lower in calories and lactose free, blueberry sorbet?

    You don’t need an ice cream maker to prepare this two-ingredient blueberry sorbet; just blueberries and apple juice concentrate.

    The recipe, from U.S. Highbush Blueberry Council, couldn’t be easier to make. While you can do it with fresh blueberries in season, it’s just as good with frozen blueberries, which are picked at their peak and flash-frozen.

    The icy and refreshing treat can be enjoyed plain or served with cake, cookies, pies or fruit salad; or turned into a sorbet cocktail or mocktail.


    Ingredients For 4 Cups/6 Servings

  • 4 cups fresh or thawed, frozen blueberries
  • 1 can (6 ounces) frozen apple juice concentrate
  • Optional garnish: fresh blueberries
  • Optional garnish: crème fraîche


    Two-ingredient blueberry sorbet. Photo courtesy Blueberry Council.



    1. COMBINE the blueberries and apple juice concentrate in the bowl of a food processor or blender. Whirl until liquefied and our into a 11 X 7-inch baking pan. Cover and freeze until firm around the edges, about 2 hours.

    2. BREAK the frozen mixture into pieces with a heavy spoon. Place the pieces into the food processor or blender and whirl until smooth but not completely melted.

    3. SPOON into a 9 X 5-inch loaf pan; cover and freeze until firm. Serve within three days.

    Find more recipes at



    TIP OF THE DAY: Uses For Day-Old Croissants


    Turn yesterday’s croissants into today’s ice
    cream sundae. Toast them first. Yummy!
    Photo courtesy California Cherry Board.


    We just came back from the bakery with a bag of warm, fragrant croissants for breakfast. We know we’ll have leftovers tomorrow—even when we use some of them tonight to make Croissant Ice Cream Sundaes. Here are our favorite uses for yesterday’s croissants:


    Sure, you can nuke them for 5 seconds in the microwave to refresh them, or toast them. Or, you could turn the croissants into something else entirely:

  • Almond croissants (halve lengthwise, fill with frangipane or almond paste and warm)
  • Breakfast sandwich, toasted with scrambled eggs
  • Bread pudding (too many recipes to count!)
  • Custard dessert (recipe)
  • French toast, pan-fried, baked or ice cream sundae (see photo)
  • Garlic bread (halve lengthwise, spread with garlic paste or garlic butter and warm)
  • Grilled cheese sandwich
  • Lunch: chicken salad, ham and cheese or whatever on a toasted or warmed croissant (slice before warming)
  • Soup thickener, an age-old trick (add bread to a food processor, top with some soup, blend and stir the blend into the pot of soup)
  • Stuffing
    Can’t Decide? Freeze The Croissants.

    Place the croissants on a baking sheet (not touching) and put in the freezer until just frozen. Then wrap each croissant individually in aluminum foil, place in a freezer bag (since they’re pre-frozen, they won’t crush) and return to the freezer.

    Heat and eat: Remove the foil and place the croissants on a baking sheet for 5 minutes in a 325°F oven. Or, reuse the foil to line the tray of a toaster oven. You can also microwave them.

    Here’s something out of the ordinary for National Ice Cream Month, incorporating cherry season.

    Croissant French Toast with Fresh Bing Cherry Sauce was originally developed by the California Cherry Board as a brunch item. Frankly, with the chocolate sauce and whipped cream, it is just too much for a brunch main course.

    So we added ice cream and turned it into a dessert—a riff on profiteroles, the ice cream-stuffed cream puff pastry, drizzled with chocolate sauce.



    Ingredients For 4 Servings

  • ½ cup orange marmalade
  • 2 cups pitted fresh cherries*
  • Four croissants
  • 3 eggs
  • ½ cup milk
  • ¼ cup heavy cream
  • 1 tablespoon butter
  • 1 pint ice cream (cherry, chocolate, strawberry, vanilla)
  • 2 cups fresh whipped cream (recipe)
  • ½ cup chocolate sauce
    *While the original recipe used bing cherries, buy whatever is the freshest and sweetest-tasting. Check out these cherry facts.



    Bing cherries. Photo courtesy Washington State Fruit Commission.



    1. HEAT the orange marmalade in small saucepan over medium-low heat. Add the cherries and cook for five minutes, stirring frequently. Remove from the heat.

    2. SLICE the croissants in half lengthwise, as if to make a sandwich.

    3. WHISK the eggs, milk and cream in a flat-bottomed baking dish. Lay the croissant halves in the egg mixture, flipping several times to absorb the liquid.

    4. ADD the butter to a griddle and heat it on medium flame. When the fat is hot, cook the croissant slices until golden brown on each side.

    5. PLACE bottom croissant slices on serving plates. Top with the ice cream and the cherry mixture.

    6. ADD the croissant tops, a dollop of whipped cream a drizzle of chocolate sauce.



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