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Ice Cream Blintzes

ice cream passover blintzes

This recipe can be made dairy or parve based on the ingredients you choose. We include recipes for crepes and chocolate sauce, but you can make it in seconds if you use store bought of either or both.

  • Duration
  • Prep Time
  • as many as you like ServingsServings


  • Favorite crepe batter (store- bought or follow recipe below)
  • Ice cream, such as KLEIN'S ICE CREAM
  • Chocolate sauce (store-bought or follow recipe below)

Quick Chocolate Sauce

  • 1 1 cup milk/almond milk or nondairy creamer
  • 1 10-ounce bag chocolate chips

Crepe Batter

  • 4 eggs
  • 1/2 cup potato starch
  • 1 cup water
  • 1/2 teaspoon salt


Make crepes.
Fill crepes with a scoop of ice cream.
Fold blintz: You can simply wrap the blintz around the ice cream, drizzle the chocolate sauce,
and serve. For a square-shaped blintz, you can also fold blintz by folding the bottom quarter of the blintz up and over the ice cream. Then fold the two sides of the blintz over the filling and
the bottom fold. Finally fold the top quarter of the blintz down. Freeze, covered, until ready to serve. Drizzle with chocolate sauce before serving.

Quick Chocolate Sauce
Heat milk on low, add chocolate chips. Stir until fully combined. Reheat before serving.

Crepe Batter
In a bowl, blend together eggs, potato starch, salt, and 1 cup of water until the batter is smooth, about 30 seconds.
Heat a 9- to 10-inch crepe pan over medium-high heat. Brush the pan lightly with butter or oil. (Gently stir the batter each time before pouring into pan because ingredients tend to separate.)
Using a ladle, pour a little less than 1⁄2 cup of batter into the pan, and swirl it around so it covers the bottom evenly; pour back any excess. Cook for 30-45 seconds. Using a spatula, loosen the crepe around the edges. Flip the crepe onto a plate and repeat the cooking process for the remaining batter.