Pagotini (a.k.a. lil’ ice cream)

Pagotini-11Pagoto (pah-ghoh-TOH) is the Greek word for ice cream. “Tini”… well, these ice cream treats are “teeny”… so…

Memorial Day Weekend typically and unofficially kicks off summer. Is there a better way to celebrate the start of summer than with ice cream? I think not!

These little ice cream delights are a perfect treat for your weekend gathering. Everyone will love them- I promise. I’ve never heard or witnessed a child or adult complain about eating these. In fact, three summers ago I watched my then 2-year old son eat about 18 of these slowly throughout the day.

Pagotini-9Ice cream is very popular in Greece during the summer where temperatures often rise into the 100’s. Let’s face it, ice cream and hot weather in any country go hand-in-hand. Very simply put, Pagotinis are mini ice cream cones with a scoop of ice cream on top, then drenched in melted chocolate, butterscotch or vanilla. All over Greece, Pagotinis can be found piled in a freezer at a grocery store, convenience store or sweet shop. They are sold individually or in bulk by weight.

After a big meal (or any meal for that matter) I often find myself wanting a little taste of something sweet – a piece of chocolate or a tiny spoonful of ice cream. A Pagotini is the perfect portion for a little something sweet after a big meal. It’s just the right size. It’s perfectly normal to eat one and not feel guilty at all. And a bonus: they’re also just the right size to eat seven and… still not feel guilty at all. Think of these little treats as a very cold after dinner mint!

As always, in an effort to keep things simple, I’ve used store-bought ice cream, however, feel free to use your own homemade batch as well. If you can’t find mini sugar cones in your grocery store, try a cake or cookie supply shop. If your local ice cream shop uses mini sugar cones perhaps they might be willing to sell you a dozen or two.

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RECIPE:

12-24 mini sugar cones

Chocolate, Vanilla, or Butterscotch chips for melting

Ice cream

DIRECTIONS:

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In the microwave, melt chocolate (vanilla or butterscotch) in a small bowl. Heat in small time increments and stir in between. Be careful not to burn the chocolate.

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Drip a little of the melted chocolate into the bottom of the cone. Allow to harden for about 15 minutes before proceeding. This little bit of chocolate acts as a cork for the bottom of the cone so that the melted ice cream doesn’t drip all over your hand.

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Line a small cookie sheet with waxed paper. Using a small ice cream scooper, scoop ice cream onto each mini sugar cone. Lay flat on the cookie sheet and place in the freezer to harden for about 30 minutes.

After the ice cream has hardened on the mini cone remove from freezer. Quickly work to cover the ice cream scoop and the base of the mini cone with the melted chocolate. (Make sure your chocolates are melted but not too hot, just workable. If they are too hot it will melt the ice cream too much.)

Pagotini-14 Pagotini-15Use a spoon to drizzle the chocolate over the ice cream rather than submerging the mini cone into the melted chocolate.

Pagotini-13Place the Pagotini back onto the waxed paper covered cookie sheet and place in the freezer for another 30 minutes. Once the chocolate is hard they are ready to eat.

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©2014 by Alexandra Salidas Roll, Figs & Feta, LLC.

Recipe and photos by Alexandra Salidas Roll of Figs & Feta, LLC.  Please do not reprint this recipe without permission.  If you would like to feature this recipe on your blog or site, please rewrite the method of preparation and link your post to this one as the original source.  Thank you!

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