Mexican Baked Frozen Ice Cream Recipe


Nutrition

Cal/Serving: 552
Daily Value: 28%
Servings: 8

Vegetarian, Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat38g58%
Saturated19g95%
Trans0g0%
Carbs48g16%
Fiber5g19%
Sugars29g0%
Protein8g17%
Cholesterol70mg23%
Sodium230mg10%
Calcium201mg20%
Magnesium61mg15%
Potassium775mg22%
Iron1mg6%
Zinc2mg13%
Phosphorus229mg33%
Vitamin A691IU14%
Vitamin C6mg9%
Thiamin (B1)0mg6%
Riboflavin (B2)0mg26%
Niacin (B3)1mg7%
Vitamin B60mg14%
Folic Acid (B9)29µg7%
Vitamin B121µg9%
Vitamin D0µg0%
Vitamin E4mg19%
Vitamin K7µg8%
Fatty acids, total monounsaturated11g0%
Fatty acids, total polyunsaturated6g0%
Have a question about the nutrition data? Let us know.

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More Recipes By Michelle Snow


Mexican Baked Frozen Ice Cream
Michelle Snow

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.

Click here to see 7 Things You Didn't Know You Could Make with Potato Chips.

5
Ratings4

INGREDIENTS

  • 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

DIRECTIONS

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.

Recipe Details

Adapted from "Quality Cooking at a Fraction of the Cost" by Michelle Snow (Cedar Fort, 2013)

Servings: 8

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