![]() ![]() Remove Ice Cream balls from freezer, one at a time and roll in cereal mixture.Remove from heat and spread out on cookie sheet to cool slightly.Cook for about 3-5 minutes or until golden brown and you can smell the cinnamon cooking. Add crushed cereal and stir until well coated. In skillet over medium-low heat, melt butter. ![]() Place cereal in resealable bag and crush with rolling pin, pour into large bowl and combine with sugar.Place back in freezer for a few hours or overnight.Remove from freezer and scoop into balls and place on cookie sheet lined with wax paper.Transfer to another container, if necessary and place in freezer for about 1 hour.You want to try to combine it without creating too much liquid. Then in a large bowl, gently fold together the Ice Cream and Cool Whip.Let Ice Cream and Cool Whip set on counter to soften about 30 minutes.Ice Cream Scoop - the kind with the release is easiest.I found all the ingredients at Walmart, including the Cinnamon Crunch Cereal. You will know it’s getting close to being done when you can smell the cinnamon cooking. Stirring often, cook the mixture until it’s golden brown over medium-low heat for about 3-5 minutes. Melt a full stick of butter on the stove top in a large skillet and add crushed Cinnamon Crunch Cereal mixed with sugar. ![]() Then using an Ice Cream scoop – the kind with the trigger release is easiest – scoop the Ice Cream mixture onto wax paper lined cookie sheets, and back into the freezer for several hours or overnight. You’ll Need: 1/2 Gallon Vanilla Ice Cream (any brand you like or homemade ice cream) 4 1/2 cups of Cornflakes 1 1/2 cups Graham Cracker Crumbs (about two sleeves of graham crackers, finely crushed) 8 oz Almond Paste (1 cup if using homemade) 3 Eggs a Bit of water. Then transfered the mixture to a dish and freeze for about an hour. How to Make Fried Ice Cream Fried Ice Cream Recipe. I began with softened Vanilla Ice Cream, and mixed in thawed Cool Whip Whipped Topping and a sprinkle of cinnamon. While this recipe is definitely easy, it does take a little time for the freezing process. So I did a bit of research, combined a couple different recipes that I found and decided to go with an Unfried – Fried Ice Cream. When I was thinking of desserts to share with you for Cinco de Mayo (and beyond), other than cupcakes, Fried Ice Cream kept popping into my head. I pictured a soupy mess of Ice Cream everywhere on the counter while trying to fry it. I had never really thought about making it at home, mostly because it sounds difficult to make. Saying Fried and Ice Cream in the same sentence seems a bit of a contradiction. Fried Ice Cream is one of those desserts that we have had our eye on for a long time but never ordered. The boys love going there for the chips and salsa they serve before our meal, but we are always too full for dessert. There is a Mexican restaurant that we love to eat at, not very far away. With Cinco de Mayo, the Spanish fifth of May celebration, coming up, I thought this Easy Fried Ice Cream would be the perfect finish to your Mexican dinner. Although this delicious dessert was invented long ago, it’s popularity began when the Mexican restaurant chain, Chi-Chi’s adopted it and began serving it as it’s signature dessert. There are many stories of where Fried Ice Cream began, some think it was way back at the 1893 World’s Fair where Ice Cream Sundaes were also invented. Served with a dollop of whipping cream, a drizzle of caramel and hot fudge ice cream topping and a cherry on top. This Easy Fried Ice Cream is so easy it’s not even fried. Also important is the imagination of the chef, who can enrich the dessert with whipped cream and flavor it with cinnamon biscuits, ginger and candied fruit.Vanilla Ice Cream, whipped topping and a sprinkle of cinnamon are scooped into balls, then rolled in a mixture of fried cinnamon cereal and butter. The real secret is the batter, very thick and frothy, whose cooking in boiling oil must be light and right. This dish can be easily replicated even at home, having some time available. Crispy outside and fluffy inside, it is an obligatory dish to taste if you go eating in an oriental restaurant, and it is very widespread even in Japanese restaurants. The first evidence of this dish dates back to 1800. Origin and tradition of fried ice creamįried ice cream is a typical dessert of Chinese cuisine, whose origins are very ancient. This mixture should rest in the fridge at least for one night in a bowl covered with film. If you have more time, you can make a batter using water, potato starch, sifted baking powder and sifted flour, to be mixed with a whisk to avoid lumps. You can preserve the ice cream scoops in the freezer for up to 3 months. Serve your homemade Chinese fried ice cream decorating it with melted chocolate or confectioner’s sugar, if you wish. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |