Today is Take Your Child to Work Day. I am sitting here with my 5th grader who is helping me write my cookbook this morning. I asked him to select a recipe for the blog, as it is also my day I post a blog. He chose Fried Ice Cream. You are in for a real treat!
Fried Ice Cream
I have fried ice cream before, it was really messy, high in calories, and I burnt myself doing it. Many Mexican restaurants don’t fry it. There’s really no need to. This cereal trick works well to make it nice and crunchy and the calories are just right for a nice end to a meal.
Makes 4 servings
1 ½ cups flake cereal (I use Honey Bunches of Oats)
2 tsp ground cinnamon
4 scoops vanilla gelato, softened
4 tsp Chocolate syrup
6 tsp dulce de leche (recipe below), warmed and thinned with 1 tsp almond milk
Fat-free Redi Whip
4 maraschino cherries, optional (adds 10 calories per serving)
Place cereal in a quart sized zip lock bag and crush. Pour into a plate and add the cinnamon and stir to combine. Scoop a rounded scoop of gelato with an ice cream scoop and drop into the cereal mixture. With your hands scoop the cereal onto the gelato and work it into a sphere completely coated with the cereal mixture. Place in a dessert bowl. Repeat 3 more times to prepare each dessert.
Drizzle 1 tsp chocolate syrup on each then drizzle 1 teaspoon dulce de leche the opposite direction. Top with 2 tbsp Redi Whip, sprinkle with leftover cereal mixture, drizzle lightly with additional dulce de leche. Top with a maraschino cherry, if desired, and serve.
Dulce De Leche
This caramel is so easy to make and is much lighter than traditional caramel. In preparations where you need a sauce, but not a hardened caramel, dulce de leche can sub in beautifully for caramel. You might even like it better.
This caramel is wonderful spread on toast, in coffee, and I even use it in some of my dessert bars. It makes a great sauce when whisked with a tiny bit of milk. It’s great on ice cream and pancakes.
Since it takes 8-10 hours to make in a slow cooker, it’s great to cook overnight or before a workday.
Makes 16 oz.
2 cans sweetened condensed milk
Place both cans, unopened on their sides (you don’t have to remove labels) into a slow cooker. Cover with hot water ensuring water is 2 inches above the cans. Cover and cook on low for 8 hours, or 10 if you’d like deeper caramelization.
With tongs, remove the cans from the slow cooker and place in large bowl of cold water for 10 minutes. Afterward, they will be cool. Open the cans and scoop into a 16 oz. container. Store for up to a week refrigerated.
Nutritional Information for Dulce de Leche
|Servings||40 (2 teaspoons)|
|Calories per Serving||65|
Nutritional Information for Fried Ice Cream
|Calories per Serving||179|