ICE CREAM BALLS RECIPE: HOW TO MAKE IT - TASTE OF HOME
These ice cream balls are a fun and easy dessert to fix—even the kids can help. The cereal adds a crunchy texture to the ice cream and makes an everyday treat something special. —Anne Marie Woodhull, Cedar Springs, Michigan
Provided by Taste of Home
Categories Desserts
Total Time 15 minutes
Prep Time 15 minutes
Cook Time 0 minutes
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a shallow bowl, combine cereal, sugar and butter. Add nuts. Shape ice cream into 1-in. balls; roll in cereal mixture until well coated. , Freeze for at least 1 hour. If desired, serve with fudge or caramel ice cream topping and cherries.
Nutrition Facts : Calories 331 calories, FatContent 18g fat (9g saturated fat), CholesterolContent 44mg cholesterol, SodiumContent 186mg sodium, CarbohydrateContent 40g carbohydrate (29g sugars, FiberContent 2g fiber), ProteinContent 4g protein.
BALLS ICE CREAM RECIPE - RECIPES.NET
Need a fun way to serve up dessert? Try this balls ice cream recipe. Rich vanilla ice cream is balled and served with various toppings.
Provided by Dan
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 16
Number Of Ingredients 6
Steps:
- Mix graham cracker crumbs, peanut butter, sugar & cinnamon. Make balls out of the ice cream and roll in dry mixture.
- Freeze. Serve with caramel topping.
- Cut a square half gallon of ice cream into 4 equal slices. Then cut each slice into quarters. Mold into a ball with hands and by rolling it in the dry mixture. Only work with 1 to 2 "slices" at a time or the rest will melt too much while sitting out.
Nutrition Facts : Calories 7,238.00kcal, CarbohydrateContent 721.00g, CholesterolContent 1,249.00mg, FatContent 427.00g, FiberContent 35.00g, ProteinContent 156.00g, SaturatedFatContent 217.00g, ServingSize 16.00pieces, SodiumContent 3,345.00mg, SugarContent 626.00g, UnsaturatedFatContent 139.00g
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NO-CHURN ICE CREAM: AN ACTUAL ICE CREAM SCIENTIST SHARES A ...
Maya Warren is an actual ice cream scientist. “Ice cream is literally my life,” she says in Chef Secrets: The Science of Cooking, a documentary from The Nature of Things.
Warren has a PhD in food science, and specializes in the microstructure, and sensorial and behavioural properties of frozen aerated desserts.
“When we eat [ice cream], we just think about how good it makes us feel … but the science that goes into it is so complex because it’s actually a solid, a liquid and a gas,” she explains in the film.
In Chef Secrets, Warren joins other chefs and culinary experts to share how an understanding of the science behind food can help make you a better cook.
Here’s her simple recipe for a no-churn ice cream that you can make at home — no ice cream machine necessary!
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Maya Warren’s No-Churn Ice Cream
You can add any flavourings you like to this no-churn ice cream. When she was developing this recipe, Warren layered in chopped Oreo cookies, sprinkles and caramel sauce.
From cbc.ca
In a large mixing bowl, combine the sweetened condensed milk, evaporated milk and vanilla extract. Gently mix with a spatula until homogeneous (mixed thoroughly), then set aside.
Pour the chilled whipping cream into a smaller mixing bowl. Whip with a hand or stand mixer, starting on the lowest speed to avoid splashing, then gradually increasing to the highest speed until the whipped cream forms stiff peaks, about 3 to 5 minutes. Be careful not to over-whip the cream or it will turn into butter.
Using a spatula, scoop and gently fold the whipped cream into the sweetened condensed milk mixture until all of the cream is folded in — this is your ice cream base. Set it aside.
Grab a large storage container and a ladle. Using the ladle, scoop a layer of ice cream base into the container. Spread a layer of inclusions on top. Add another layer of ice cream base, followed by another layer of inclusions, and alternate until all of your ice cream base and inclusions are in your container.
Place a lid, plastic wrap or parchment paper over your ice cream. If you’re using parchment paper or plastic wrap, gently press down until it lightly touches the surface of the ice cream. Freeze for 5 to 6 hours or overnight.
Remove the container from the freezer and let it sit on the counter for 5 to 7 minutes if the ice cream is too hard to scoop.
Enjoy!
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These days, ice cream scientist Maya Warren is developing new flavours for Tyra Banks’s ice cream company, SMiZE Cream. In 2014, she won The Amazing Race with her friend (and candy specialist) Amy DeJong. Their team was called, appropriately, The Sweet Scientists! During early COVID-19 lockdowns, Warren’s “Ice Cream Sundays” on Instagram encouraged people to spend their time at home making ice cream.
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