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.

8
Servings
427
Calories Per Serving
Deliver Ingredients

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
11g
16%
Sugar
13g
14%
Saturated Fat
9g
38%
Cholesterol
7mg
2%
Carbohydrate, by difference
73g
56%
Protein
9g
20%
Vitamin A, RAE
4µg
1%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
109mg
100%
Vitamin K (phylloquinone)
329µg
100%
Calcium, Ca
35mg
4%
Choline, total
47mg
11%
Fiber, total dietary
9g
36%
Fluoride, F
106µg
4%
Folate, total
76µg
19%
Iron, Fe
3mg
17%
Magnesium, Mg
67mg
21%
Manganese, Mn
1mg
56%
Niacin
5mg
36%
Pantothenic acid
1mg
20%
Phosphorus, P
198mg
28%
Selenium, Se
12µg
22%
Sodium, Na
723mg
48%
Water
39g
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.