Unfried Ice Cream
User Reviews
5.0
9 reviews
Excellent
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Servings
8
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Course
Dessert
Unfried Ice Cream
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The best "unfried icecream" you will ever eat. Make them ahead and surprise everyone. Serve with chocolate sauce or raspberry sauce , it's up to you. I thought I'd carry the Asian theme and make coconut caramel. this is based on a recipe by skinnytaste.com
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Ingredients
- 1 litre Ice cream A nice heavy creamy brand or if you like frozen yoghurt
- 3 cups special K approx 1 for each 2-3 balls of ice cream
- 1 teaspoon cinnamon optional
- 1 ziplock bag
Caramel Sauce
- 250 gm dark coconut sugar
- 200 ml Kara coconut cream (or thick unsweetened coconut cream or thickened heavy dairy cream)
- 60 ml water
- 40 ml lemon juice
Instructions
- Soften the icecream slightly. Using an ice cream scoop make as many round balls as possible and put onto a tray and freeze 1-3 hours is best.
- Crush the special K in a zip lock bag till very fine using a rolling pin. You can do this in a processor but make sure the crumbs are not too fine. They need to be crunchy. Add the cinnamon and mix well. Pour onto a lined tray
- Roll the ice cream balls quickly in your hands to shape into lovely round balls. Gloves are good here.Roll each ball in cereal till coated and don't be stingy. Pop each ball into the freezer as you have finished it.
- They are ready. Prepare the coconut caramel if using or serve with unsweetened sauce or chocolate
- Roughly chop the sugar and put it into a pot with the water simmering gently and breaking up the sugar with a fork. There maybe some lumps left but add the coconut cream ( or cream) and simmer for 2-3 minutes until the sauce bubbles and thickens. it will thicken naturally as it boils. Add ½ the lemon juice and taste. Add the rest if you to taste. set aside
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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