NO-FRY FRIED ICE CREAM RECIPE: HOW TO MAKE IT
This ice cream has a crispy cinnamon coating just like the fried ice cream served at Mexican restaurants, but minus the oily mess. Make ahead of time and freeze until serving. —Tim White, Windsor, ON
Provided by Taste of Home
Categories Desserts
Total Time 20 minutes
Prep Time 15 minutes
Cook Time 5 minutes
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Using a 1/2-cup ice cream scoop, place 8 scoops of ice cream on a baking sheet. Freeze until firm, about 1 hour. Meanwhile, combine brown sugar, butter and cinnamon. Stir in cornflakes. Transfer mixture to an ungreased 15x10x1-in. baking pan. Bake until lightly browned, 4-6 minutes. Cool completely., Roll ice cream balls in crumb mixture. Cover and freeze until firm, at least 1 hour. If desired, serve with toppings.
Nutrition Facts : Calories 216 calories, FatContent 8g fat (5g saturated fat), CholesterolContent 32mg cholesterol, SodiumContent 168mg sodium, CarbohydrateContent 33g carbohydrate (20g sugars, FiberContent 1g fiber), ProteinContent 3g protein.
NADIYA HUSSAIN STRAWBERRY SHORTCAKE CUPCAKES | NADIYA ...
Nadiya Hussain's delightful strawberry shortcake cupcakes from her BBC2 series Nadiya Bakes feature a biscuit base, strawberry cupcake centre and clotted cream icing.
Provided by Nadiya Hussain
Yield Makes 12
Number Of Ingredients 1
Steps:
Prep time: 30 minutes, plus chilling. Cook time: 15 minutes
Begin by making the icing, as this needs chilling. Whisk the butter with an electric hand whisk until pale and creamy. Sift in the icing sugar. Stir with a spoon to roughly combine and then beat with the electric whisk until light and fluffy. Add the ice cream and whisk until just combined. Chill in the fridge for at least 1 hour.
Whisk the chilled icing until fluffy then transfer to a piping bag fitted with a 1cm star nozzle and put it back in the fridge while you get on with the baking.
Preheat the oven to180C/160C fan/gas 4 and line a 12-hole large muffin tray with some cupcake cases of your choice. To the base of each one, add a cookie, then top that with a whole strawberry, pointy bit facing up.
Now make the cake batter by adding the clotted cream and sugar to a mixing bowl and beating them together until light and fluffy.
Add the eggs one at a time, mixing well after each one.
Add the vanilla bean paste and flour and mix until you have a smooth batter.
Divide the mixture up between the 12 cases, making sure that each delicious strawberry is fully encased, until you have no batter left.
Tap the tray on the work surface to level off the batter and bake for 15 minutes, until they are fluffy and golden.
Take out and leave in the tin for 10 minutes before transferring them to a cooling rack.
Pipe the frosting onto the tops of the cupcakes and then sprinkle with the freeze-dried strawberries.
Best kept in the fridge for up to 2 days.
More about "where to buy ice cream cupcakes recipes"
NADIYA HUSSAIN STRAWBERRY SHORTCAKE CUPCAKES | NADIYA ...
From thehappyfoodie.co.uk
Prep time: 30 minutes, plus chilling. Cook time: 15 minutes
Begin by making the icing, as this needs chilling. Whisk the butter with an electric hand whisk until pale and creamy. Sift in the icing sugar. Stir with a spoon to roughly combine and then beat with the electric whisk until light and fluffy. Add the ice cream and whisk until just combined. Chill in the fridge for at least 1 hour.
Whisk the chilled icing until fluffy then transfer to a piping bag fitted with a 1cm star nozzle and put it back in the fridge while you get on with the baking.
Preheat the oven to180C/160C fan/gas 4 and line a 12-hole large muffin tray with some cupcake cases of your choice. To the base of each one, add a cookie, then top that with a whole strawberry, pointy bit facing up.
Now make the cake batter by adding the clotted cream and sugar to a mixing bowl and beating them together until light and fluffy.
Add the eggs one at a time, mixing well after each one.
Add the vanilla bean paste and flour and mix until you have a smooth batter.
Divide the mixture up between the 12 cases, making sure that each delicious strawberry is fully encased, until you have no batter left.
Tap the tray on the work surface to level off the batter and bake for 15 minutes, until they are fluffy and golden.
Take out and leave in the tin for 10 minutes before transferring them to a cooling rack.
Pipe the frosting onto the tops of the cupcakes and then sprinkle with the freeze-dried strawberries.
Best kept in the fridge for up to 2 days.
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