![]() ![]() Tip: Already coated ice cream rounds can be stored, wrapped in plastic, in the freezer for up to 3 days and still remain crunchy! Step 5 To serve: Serve immediately with whipped cream, chocolate syrup, and cherries, if you like.Step 4 Remove the ice cream from the freezer and remove the plastic wrap. Roll the balls in the cereal until well coated, pressing gently to adhere.Remove to a shallow bowl and toss with the sugar. Just before taking the ice cream out, mix the Frosted Flakes crumbs, sugar, and cinnamon in a wide, shallow bowl. Place them on a wax paper-lined baking sheet and put it in the freezer for about an hour or until firm. Carefully remove with slotted spoon, drain, add toppings (optional) and serve. Add the crushed cereal and toast until deeply golden and fragrant. Scoop the ice cream into 4 balls and roll them gently until round and smooth. Carefully, drop coated ice cream balls into hot oil and fry for 8-10 seconds. Step 3 In a medium skillet, melt the butter over medium heat.Place the wrapped ice cream on a sheet tray. Step 2 Scoop the ice cream onto each sheet to form 6 (2 ½-inch) mounds, 1 ⅓ cups each. Wrap each round in a sheet of plastic wrap, pressing to form a round shape with a flat bottom (if the ice cream starts to soften too quickly, place the rounds in the freezer as you scoop).Step 1 Cut 6 large sheets of plastic wrap.While the ice cream rolled in crunchy cinnamon-sugar cereal is reason enough to enjoy this dessert, playing around with toppings makes this already fun treat more interactive! Classic options such as fudge sauce, whipped cream, cherries, strawberry sauce, and caramel are hard to resist. Different types of fruit, sprinkles, chopped toasted nuts, and coconut flakes are also delicious. If there are any leftovers, this is perfect for later noshing! The coolest part? The topping stays crunchy on the surface of the ice cream even after a few nights in the freezer. After the cereal mixture cools, it’s time to roll! Coat the ice cream thoroughly in the cereal, and top with whatever your heart desires. If cinnamon cereal is not available, use plain cereal and add 1 teaspoon of ground cinnamon in with the sugar. This recipe uses a similarly crunchy rice-based cereal that's beloved in snack mixes. ![]() Many deep fried ice cream recipes use corn flakes because they don’t get as soft or chewy as wheat-based cereals do. It is easily customizable since each family member can pick their own flavor! While the ice cream is refreezing, the crunchy coating is quickly toasted in butter on the stove. Start by forming store-bought dulce de leche ice cream into large rounds. This “fried” ice cream is an easy way to make that delectable dessert without having to struggle with hot oil and melty ice cream! A no-bake dessert made up entirely of things you find in a grocery store, it's is an effortless treat to bring out at the end of a barbecue or festive Cinco de Mayo celebration! Let the ice cream balls drain on paper towels for 1-2 minutes, then serve immediately with whipped cream and berries, drizzled with honey.There is no better way to end a spicy meal at a Mexican restaurant than with creamy, rich ice cream encased in an addictively crunchy cinnamon-sugar shell. Cook 10-15 seconds, until golden, turning to ensure both sides get browned. Using a slotted spoon, add the ice cream balls to the hot oil. When ready to serve, heat oil in a heavy bottomed pot to 375 degrees. Ingredients 1 carton of vanilla ice-cream 3 cups crushed corn flakes 1 1/2 cups crushed graham crackers 3 teaspoons ground cinnamon 3 tablespoons brown. In a food processor, blend the cornflakes and biscuits together until fine. With an ice cream scoop, scoop spoonfuls of the mixture onto the prepared baking sheet. Return the ice cream scoops to the freezer and freeze until solid, 2-3 hours.įRY. In a large bowl, mix the ice cream together with the hazelnuts, pretzels and cranberries. Repeat once more, dipping first in the egg whites and then again in the cornflake mixture, coating completely.įREEZE. Dip each of the ice cream balls in the egg whites, then roll in the cornflakes, coating the ice cream completely. In another shallow dish, beat the egg whites until frothy. In a shallow dish, whisk together the crushed cornflakes and cinnamon. Unwrap ice cream fry one scoop at a time for 8-10 seconds. Tip: Instead of a baking sheet, you can also put the scoops into a muffin tin.ĬOATING. In an electric skillet or deep fryer, heat oil to 375 degrees. Using a large ice cream scoop, scoop ice cream into ½ cup balls, place them on a lined baking sheet, and put them in the freezer for one hour, until they are firm. ![]()
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