Ingredients for 3 people
1 quart Chefclub vanilla ice cream
1/2 cup salted caramel
3 Pocky sticks
3 mint leaves
2 cups apple sauce
3 puff pastry
Sugar in the raw
6 plastic bottles
Step 1/3Cut off the bottom of the plastic bottles and spread 1 scoop of ice in each piece. Cover the neck of one of the bottles with plastic wrap. Push the neck in the middle of the ice cream to form a hollow and pour salted caramel in each hole.
Step 2/3Place 30 minutes in the freezer. Place one ice cream-filled bottle bottom on top of another and then put them back in the freezer for 30 minutes, or until solid. When they come out of the freezer, remove the plastic bottle pieces and stick 1 skewer in each ice cream. Cover the ice cream apples with melted milk chocolate, allow to dry and then remove the skewers. Replace the skewers with Pocky sticks using a bit of melted chocolate to secure them. Place back in freezer until ready to use.
Step 3/3Cut 3 discs out of one puff pastry sheet, and prick them with a fork. Divide and spread the compote on these discs. Cut the apples in 2, remove the core slice very thin pieces. Arrange these thin slices on the discs. Sprinkle with raw sugar and put in the oven for 30 minutes at 350 °F. When they come out of the oven, place the ice cream apples on the mini pies. Decorate with a mint leaf and enjoy.