- Craig Claiborne born (1920)
Mexican Baked Frozen Ice Cream
- 1/2 gallon ice cream
- 4 Cups Lay's potato chips, crushed coarsely
- 1 Cup shredded coconut
- 1/2 Cup chopped almonds
- 3 Tablespoons unsalted butter, melted and cooled
- 2 Teaspoons cinnamon
- 1 Cup honey or chocolate sauce, for garnish
Take your favorite ice cream and spice it up with a bit of cinnamon and the unmistakable crunch of — wait, what is that? Potato chips? No way.
Yes indeed. Good old Lay's potato chips are the secret to the sweet-savory crust in this easy-to-make dessert.
Line a cookie sheet with waxed paper. Form the ice cream into about twelve 3-inch balls and place onto the cookie sheet. Freeze for about 1 hour.
Line another cookie sheet with waxed paper and combine the remaining ingredients except for the honey or chocolate sauce. Turn the broiler to low and place under the broiler until the mixture is golden brown and crispy. Watch carefully because it will go from light brown to burnt in a few seconds. Let cool.
Press the ice cream balls into cooled potato chip mixture and freeze until hard, about 2 hours. Before serving, drizzle with honey or chocolate sauce.