Mexican Baked Frozen Ice Cream

Mexican Baked Frozen Ice Cream
Staff Writer
Mexican Baked Frozen Ice Cream

Michelle Snow

Mexican Baked Frozen Ice Cream

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.

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.

Nutritional Facts

Total Fat
35g
50%
Sugar
22g
24%
Saturated Fat
15g
63%
Cholesterol
2mg
1%
Carbohydrate, by difference
94g
72%
Protein
7g
15%
Vitamin A, RAE
4µg
1%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
8µg
9%
Calcium, Ca
38mg
4%
Choline, total
42mg
10%
Fiber, total dietary
5g
20%
Folate, total
25µg
6%
Iron, Fe
2mg
11%
Magnesium, Mg
60mg
19%
Manganese, Mn
1mg
56%
Niacin
3mg
21%
Pantothenic acid
1mg
20%
Phosphorus, P
173mg
25%
Selenium, Se
16µg
29%
Sodium, Na
688mg
46%
Water
30g
1%
Zinc, Zn
2mg
25%

Mexican Shopping Tip

How hot is that chile pepper? Fresh peppers get hotter as they age; they will achieve a more reddish hue and sometimes develop streaks in the skin.

Mexican Cooking Tip

There are 60 varieties of chile peppers, many of which are used in Mexican cooking. Handle them with care. When handling the spicier kinds, gloves are recommended. Always wash your hands with soap and warm water before touching your eyes.

Mexican Wine Pairing

Tempranillo or other light Spanish red wine types with paella, even seafood paella. Various other wines depending on what rice is cooked with; see Pasta Recipes and other individual food types.