EDIBLE CEREAL TREAT BOWLS FOR ICE CREAM SUNDAES
Steps:
- Spray the insides of the larger bowls from 2 sets of nesting small cereal bowls with nonstick cooking spray.
- In a large pot over medium heat, melt the butter. Add the marshmallows and stir until completely melted. Stir in the cereal and coat thoroughly in the marshmallows. Transfer the cereal mixture to a large bowl to cool slightly until you can handle it. The mixture should still be warm.
- Spray your hands with cooking spray and work the cereal treat into the prepared cereal bowls. Spray the bottoms of the 2 smaller bowls and press into the cereal treat mixture to form bowls. Allow the cereal treats to cool to room temperature and harden.
- Once cooled, unmold the bowls, add your favorite ice cream and toppings and enjoy!
CEREAL ICE POPS
Provided by Trisha Yearwood
Categories dessert
Time 5h
Yield 12 small ice pops
Number Of Ingredients 7
Steps:
- Put twelve 3-ounce paper cups on a tray that will fit inside the freezer. Spoon 1 heaping tablespoon of the peanut butter cereal into each of 4 paper cups. Spoon 1 tablespoon of the cinnamon cereal into each of another 4 paper cups and 1 tablespoon of the corn cereal into each of the 4 remaining cups. Set aside.
- Pour 1 1/2 cups milk into each of 3 separate mixing bowls. Add 2 cups of the peanut butter cereal to one bowl, 2 cups of the cinnamon cereal to the second bowl and 2 cups of the corn cereal to the third bowl; stir to combine. Let the cereal soak in the milk, refrigerated, for a minimum of 30 minutes. Meanwhile, crush the remaining cereal in separate ziptop bags. Put the crushed cereal into 3 small bowls.
- Using a fine-mesh strainer, strain the cereal milk into 3 separate containers with pour spouts. Push as much of the milk as possible out of the cereal. Discard the soaked cereal. Add 1/3 cup of the yogurt to each container of flavored milk and whisk to combine.
- Divide the peanut butter cereal milk among the paper cups with the peanut butter cereal in the bottom, until the cereal rises to the top (about 1/3 cup milk mixture per paper cup). Divide the cinnamon cereal milk among the paper cups with the cinnamon cereal in the bottom, and the corn cereal milk among the paper cups with the corn cereal. Put the tray of cups in the freezer to chill for 2 hours.
- After 2 hours, put an ice-pop stick into each cup. Put the tray back in the freezer for another 2 hours, until the ice pops are completely hardened.
- Put the chocolate chips and coconut oil in a microwave-safe bowl. Microwave for 30-second intervals, stirring after each interval, until the chocolate is melted, about 2 minutes.
- Once the ice pops are frozen, work quickly to peel off the paper cup from each. One by one, dip the end of each ice pop into the melted chocolate and immediately roll in the corresponding crushed cereal (about 1 tablespoon of crushed cereal per pop). Store in the freezer until ready to serve.
ICE CREAM BOWLS
Once you sample these homemade ice cream waffle bowls from our Test Kitchen, you'll want to serve them time and time again! You can either prepare them with pretty designs in a special pizzelle cookie maker or without designs in the oven. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, beat eggs on medium speed until blended. Gradually beat in sugar until thick and lemon colored. Add butter and vanilla. Combine flour and baking powder; gradually add to egg mixture. Invert two 6-oz. custard cups on paper towels; coat with cooking spray. , Prepare cookies in a preheated pizzelle maker according to manufacturer's directions, using 2 tablespoons batter for each cookie. Immediately remove pizzelles and drape over inverted custard cups. To shape into bowls, place another custard cup coated with cooking spray over each pizzelle. Let stand until set. Remove from custard cups and set aside., To make ice cream bowls in the oven, line a baking sheet with parchment paper. Draw two 7-in. circles on paper. Spread 2 tablespoons batter over each circle. Bake at 400° for 4-5 minutes or until edges are golden brown. Immediately remove cookies and drape over inverted custard cups. Shape into bowls as directed above. Store in an airtight container.
Nutrition Facts : Calories 145 calories, Fat 7g fat (4g saturated fat), Cholesterol 50mg cholesterol, Sodium 119mg sodium, Carbohydrate 19g carbohydrate (10g sugars, Fiber 0 fiber), Protein 2g protein.
CEREAL ICE CREAM BOWLS
Almost any breakfast cereal works for these cute edible serving dishes.
Provided by Food Network Kitchen
Categories dessert
Time 1h20m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Line 6 cereal bowls with plastic wrap or wax paper and set aside.
- Melt the butter in a large pan over medium heat. Add the marshmallows and stir until completely melted. Remove from the heat and stir in the cereal and salt until well combined.
- Divide the mixture among the prepared bowls and use your hands to press evenly into the bottoms and up the sides of the bowls to result in bowl-shaped cereal treats. Freeze, 1 hour, to set. Remove the treats from the bowls and discard the plastic wrap. Serve as a bowl for your favorite ice cream and toppings.
FROSTED TOAST CRUNCH™ CEREAL ICE CREAM
Breakfast for dessert? It's simple to do with this recipe for homemade ice cream, made even better with the sweet and crunchy add-in of French Toast Crunch® cereal.
Provided by Paula Jones
Categories Dessert
Time 3h30m
Yield 6
Number Of Ingredients 5
Steps:
- In large bowl, beat egg yolks and sugar with electric mixer on medium speed 3 to 4 minutes or until creamy and pale yellow. Beat in vanilla. Set aside.
- In 2-quart saucepan, heat milk over medium-high heat until bubbles start to form around edge of saucepan. Do not allow milk to boil. Add crushed cereal; beat with whisk to combine. Remove from heat.
- Add 1/4 cup of milk mixture to egg mixture; beat with whisk to combine. Repeat this step 2 more times. Transfer egg mixture to saucepan; cook over medium-low heat until mixture thickens and coats back of spoon. Cool mixture in saucepan completely, about 30 minutes.
- Refrigerate mixture in saucepan until very cold, about 2 hours.
- Transfer mixture to ice cream maker. Freeze according to manufacturer's directions.
Nutrition Facts : ServingSize 1 Serving
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- Stir heavy cream, whole milk, sugar, salt and vanilla together in a large bowl until sugar is dissolved. Add cereal, cover, and allow to steep overnight.
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- Preheat oven to 300°F/150°C. Spread the 2 ½ cups of cornflakes on a baking tray and toast it in the preheated oven for about 10 - 15 minutes. The cornflakes should become slightly darker in color.
- Once cornflakes are toasted, remove from the oven and transfer into a large saucepan or bowl.
- Pour the 3 cups of full cream milk over the cornflakes. Mix to combine and let it to sit in the fridge for about 3 hours until the cornflakes are fully soaked and the milk is fully infused with the flavor. You can refrigerate it overnight as well.
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