Aurélia Beaupommier is a passionate reader of wonderful and fantastic literature, a gourmet cook, and a mom, too. As a teen, she climbed in a barrel of apples with Jim Hawkins, found the Three Musketeers and the One Ring, met Lucy and Aslan during a Midsummer Night’s Dream at Starfleet, and later fell in love with Inkheart and the Harry Potter universe. After working for several years as a librarian in France, she couldn’t decide between cooking and reading so she decided to write a cookbook based on fantastical worlds. She now lives with her family in Normandy, in a secret place near the beach where there are “family, books, friends, and flowers.”
In The Prisoner of Azkaban, Harry takes refuge in Diagon Alley after accidentally blowing up his Aunt Marge and running away from Privet Drive. He spends the days before his departure for Hogwarts tasting the various flavors at Florean Fortescue’s ice cream parlor.
Recipe: Diagon Alley Ice Cream
Preparation: 10 minutes
- 3½ ounces (100 g) strawberry ice cream
- 3½ ounces (100 g) milk chocolate ice cream
- 2 ounces (60 g) softened peanut butter
- 1 tablespoon crushed peanuts
Close your mind—and the door, too—to shut out the hubbub of Diagon Alley and take the ice cream out of the freezer. Leave it at room temperature for a few minutes while you get your finest ice cream cups and 3 freezer bags ready.
Use a basic melting spell to help you transfer the strawberry ice cream into one of the freezer bags. Do the same with the chocolate ice cream and a second bag. Cut off one of the corners of each bag with scissors or tail-twig clippers. Place the two bags inside the third bag and cut a hole in one corner so that you have a pocket with two holes.
Gently pipe the ice creams into your cups in pretty spirals. Drizzle with a generous amount of peanut butter, sprinkle with crushed peanuts, and serve immediately. If your friends are late, too bad!
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