Happy Monday! Hot weather is the perfect time to enjoy a nice scoop of ice cream and Crystal Creamery is offering the best flavors like this delicious Cherry Chocolate Chunk Ice Cream. You know I LOVE the combo chocolate and cherries, this is why I chose to use it to make this delicious dessert that will be your favorite during Summertime.
But before we talk about the recipe, I want to let you know that Crystal Creamery is a local California dairy that is deeply committed to their community. And you should know that LOCAL means FRESH. Also, they use cleaner and simpler ingredients that make their products taste amazing: no high fructose corn syrup, no artificial flavors or colors, no artificial sweeteners, etc. You can find all of their ice cream flavors HERE.
They are so amazing that they have launched a great GIVEAWAY and you can get the chance to win $500 Grand Price. For more information and enter to this giveaway, just click this link:
You can submit your entrance until July 19, 2020.
Now, about this dessert… a big scoop of ice cream covered in a tasty crunchy layer that looks like fried but IT IS NOT! These dessert is commonly made by taking a scoop of ice cream frozen well below the temperature at which ice cream is generally kept, rolling it in cereal like Corn Flakes and briefly deep frying it. … Mexican versions use Corn Flakes, nuts, cookie crumbs, or chopped cinnamon tortillas for coating.
This recipe will show you how to make a no-fry version, easy to make and delicious.
Yield about 6 portions (big scoops)
For the no-fry ice cream
2 and ½ cups of Corn Flakes, crushed
6 tablespoons of unsalted butter
1 teaspoon ground cinnamon
Ice Cream . For this recipe I’m using Cherry Chocolate Chunk by Crystal Creamery
Homemade whipped cream
For the no-fry ice cream
1.- Crush corn flakes. You can pour corn flakes into a Ziplock bag, seal bag and then use a rolling pin or something similar, crush cornflakes to bits. You can also use a food processor.
2.- In a medium size fry pan, melt the butter. Add in the crushed corn flakes and ground cinnamon. Sauté the mixture for about 4 minutes until you smell a nice toasted cereal fragrance and the mixture gets crispy. Pour mixture in a shallow dish and cool completely.
3.- Grab a regular or jumbo size muffin pan and place a piece of plastic wrap on the top.
4.- Scoop ice cream(about ¾-1 cup each scoop) and place them into each cavity of your muffin pan (on top of the plastic wrap). Freeze this pan for about 30 minutes.
5.- After 30 minutes, take out the muffin pan and immediately drop each ice cream ball into the corn flake mixture. Roll to evenly coat. Be sure to press the corn flake mixture all around the ice cream ball so you have a thick coating (You can use your hands, no problem!). Place each coated ice cream ball into the same muffin pan and freeze for about 20 minutes.
While your ice cream is chilling, make your homemade whipped cream frosting:
(You can buy it at the store but homemade tastes better!)
For the whipped cream frosting
1 cup heavy whipping cream by Crystal Creamery
1/3 cup powdered sugar
½ teaspoon vanilla extract
Add the heavy cream to the bowl of a stand mixer fitted with the whisk attachment. Start beating on medium speed for a couple of minutes. Add in powdered sugar and mix for one minute. Add in vanilla extract. Increase the speed to high and beat until stiff peaks form.
Time to serve:
1.- Place one of your chilled ice cream balls on the top of a small dish. Pipe some of your
whipped cream frosting on the top (I used Wilton 1 M tip and a pastry bag).
2.- Drizzle some chocolate fudge.
3.- Place one cherry on the top and…