WHITE CHOCOLATE ICE CREAM CUPS RECIPE BY TASTY
Win the ice cream social with these customizable ice cream cups! Use with your favorite chocolate, cereal, or hard candy for an extra satisfying treat. You'll never want to go back to plain cones again!
Provided by Nichi Hoskins
Categories Desserts
Time 20m
Yield 6 servings
Number Of Ingredients 4
Steps:
- In a heatproof medium bowl, combine the white chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until melted.
- Working one at a time, pour ¼ cup (60 ml) of the melted white chocolate into a silicone muffin mold. Carefully tilt the mold in a circular motion so the chocolate comes all the way up to the edge, without overflowing. If any chocolate spills over the mold, simply wipe it clean with a damp paper towel. Let any excess chocolate drip back into the bowl of melted chocolate. Set the filled cup on a baking sheet and repeat with the remaining molds and melted chocolate. Freeze the cups for at least 30 minutes, until solid.
- Gently peel the silicone molds away from the top of the chocolate cups and push up from the bottom to release the cups. If the chocolate starts to soften, immediately return to the freezer for 5-10 minutes to reharden. Set the chocolate cups on a tray and return to the freezer until ready to use.
- When ready to serve, scoop the ice cream into the white chocolate cups.
- Enjoy!
Nutrition Facts : Calories 304 calories, Carbohydrate 32 grams, Fat 18 grams, Fiber 0 grams, Protein 4 grams, Sugar 30 grams
CEREAL ICE CREAM BOWL
Fruity Pebbles hit shelves almost 50 years ago, but let's face it, the stuff was made for social media: Bakeries, cafés and ice cream shops have been creating cereal treats that beg to be photographed. We've seen Fruity Pebbles sprinkled on doughnuts, infused in milkshakes and, at Midtown Creamery in Miami, molded into edible bowls like this one.
Provided by Food Network Kitchen
Categories dessert
Time 40m
Yield 8 small cereal bowls
Number Of Ingredients 0
Steps:
- Melt 6 tablespoons butter in a large pot; add one 10-ounce bag mini marshmallows and stir until melted. Add 1/2 teaspoon vanilla and 7 cups cereal. Press into 8 small bowls or jumbo-muffin cups coated with cooking spray to form mini bowls; refrigerate until firm, about 30 minutes.
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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