![]() ![]() (The crumb topping will crisp even more as it cools.) Let them cool 5-10 minutes before scooping your ice cream. Remove the fried ice cream coating from the heat and transfer to a shallow bowl. Stir to coat well with the melted butter and toast 3-5 minutes, stirring regularly so the sugar doesn’t burn. Add the gluten-free corn flake crumbs, sugar, cinnamon, and salt to the melted butter. Next, melt the butter in a large pan over medium-low heat. You can crush them in a bowl with the back of a measuring cup, pulse them a few times in a food processor, or place them in a bag and smash them with a rolling pin or back of a measuring cup. You don’t want them to be a fine powder, just small crunchy bits to create the coating. Start by crushing the corn flakes until there are no full flakes left. How To Make Gluten-Free Fried Ice Cream, Step By Step: Here are some of our favorite brands of gluten-free corn flakes. If you’re making gluten-free fried ice cream, it’s important to use certified gluten-free corn flakes. Ingredient Check: Make Sure To Use Gluten-Free Cereal! Not all corn flakes are gluten-free. For your final flourish, it’s time for toppings! Don’t miss our favorite toppings below. If you’re making this dairy-free, you can use vegan butter (or coconut oil) instead of regular butter. Then, to help us crisp up the cornflake crumbs, you’ll use a little butter. You don’t need much to make a big difference in flavor! Lastly, to balance the flavor, I add a small pinch of salt. We use a full tablespoon, which might seem like too much, but it’s *just* right. I like using cane sugar for fried ice cream topping because it stays a bit more crisp, but brown sugar has a great flavor, too. (They’re made with malt, which is derived from barley and contains gluten.) Make sure the brand you use is certified gluten-free, since Kellogg’s corn flakes are NOT gluten-free. You’ll start with gluten-free corn flakes. Next up is the base for our gluten-free fried ice cream coating. My kids love NadaMoo’s coconut milk vanilla ice cream. Additionally, you can use dairy ice cream or dairy-free ice cream to make fried ice cream. I love vanilla bean ice cream for the pretty flecks in every scoop of ice cream, but any brand you like will do. You’ll need a quart of your favorite vanilla ice cream. Here’s What You Need To Make Gluten-Free Fried Ice Cream: RECIPE: (Un-Fried) Gluten-Free Fried Ice Cream.FAQ + Tips And Tricks For The Best Gluten-Free Fried Ice Cream.Yummy Toppings To Try On Fried Ice Cream.How To Make Gluten-Free Fried Ice Cream, Step By Step.Ingredients For Gluten-Free Fried Ice Cream.Our Easy Fried Ice Cream Recipe, At A Glance: Here’s what you need for our easy UN-fried gluten-free fried ice cream recipe… Such a fun cool treat for summer or after a spicy Tex-Mex meal. It only takes minutes to make, and it’s completely delicious and unexpected. Instead, we make our gluten-free crispy coating on the stovetop, which saves us the step (and clean-up!) of frying. Our “un-fried” gluten-free fried ice cream recipe accomplishes the same delicious, utterly delightful textural feat without any deep frying or hot oil in sight. The end results is a crispy crumb “shell” that gives way to creamy vanilla ice cream inside. It sounds like a misnomer or impossible feat, but the name does actually refer to ice cream that gets fried! How do you fry ice cream without melting it? Well, it first gets coated with a cinnamon crumb coating, which crisps up in seconds in a deep fryer. You’ll love the cinnamon-y crunch of the coating with the creamy ice cream! Let the ice cream balls drain on paper towels for 1-2 minutes, then serve immediately with whipped cream and berries, drizzled with honey.Gluten-Free Fried Ice Cream – Our un-fried gluten-free fried ice cream recipe is so easy and delicious. Cook 10-15 seconds, until golden, turning to ensure both sides get browned. Using a slotted spoon, add the ice cream balls to the hot oil. When ready to serve, heat oil in a heavy bottomed pot to 375 degrees. Return the ice cream scoops to the freezer and freeze until solid, 2-3 hours.įRY. Repeat once more, dipping first in the egg whites and then again in the cornflake mixture, coating completely.įREEZE. ![]() Dip each of the ice cream balls in the egg whites, then roll in the cornflakes, coating the ice cream completely. In another shallow dish, beat the egg whites until frothy. In a shallow dish, whisk together the crushed cornflakes and cinnamon. Tip: Instead of a baking sheet, you can also put the scoops into a muffin tin.ĬOATING. Using a large ice cream scoop, scoop ice cream into ½ cup balls, place them on a lined baking sheet, and put them in the freezer for one hour, until they are firm. ![]()
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