3 Incredible Ice Cream Desserts | Meringue Melts, Fried Ice Cream, And Mini Choco Tacos
There's nothing quite like a classic ice cream sandwich or a delicious sundae after a hard day's work. Ice cream always makes it better! Everyone has their preference, be it soft serve with sprinkles, an ice cream bar, or a special flavor. But one thing's for sure: both kids and adults love it! Believe it or not, there are tons of new ways to serve ice cream out there for you to discover, each one as fun and yummy as the last. These 3 recipes for incredible, inventive ice cream desserts will show you how to mix things up and eat ice cream in ways you've never even thought of before. Light and airy meringue melts, fried ice cream, adorable mini choco tacos – these recipes go beyond the scoop and leave cones behind in the dust. It looks like ice cream just got a whole lot cooler!
1. Meringue Melts In A Caramel Bowl
Yield: 1
Prep Time: 15 minutes
Cooking Time: 25 minutes
Inactive Time: 20 minutes
Difficulty Level: Moderate
You'll Need:
- 15 hard caramel candies
- 3 egg whites
- ⅓ cup powdered sugar
- chocolate syrup to serve
- 1 small bowl
- parchment paper
Here's How:
1.1 For the caramel bowl, line a frying pan with parchment paper, then place a small bowl upside down on your work surface and grease the outside of it. Place 15 hard caramel candies near the center of the parchment paper and heat them over low heat until fully melted.
1.2 Remove the parchment paper and melted caramel from the frying pan and carefully press the warm, malleable melted caramel onto the outer surface of the bowl. Make sure to be careful handling the melted caramel, since it's still hot.
1.3 Beat the egg whites together with the powdered sugar until they become light and airy and heat a pot filled with water on the stove. Use an ice cream scoop to scoop the meringue into small balls and briefly heat them in hot water, making sue it isn't quite boiling yet.
1.4 Once everything has cooled, place the meringue melts in the caramel bowl and serve them with chocolate syrup.
2. Fried Ice Cream Bombs
Yield: 6
Prep Time: 30 minutes
Cooking Time: 15 minutes
Inactive Time: 1 hour
Difficulty Level: Easy
You'll Need:
- 2 scoops of strawberry ice cream
- 2 scoops of chocolate ice cream
- 2 scoops of vanilla ice cream
- 6 egg whites
- 7 oz Oreos, crushed
- 7 oz corn flakes, crushed
- 7 oz cinnamon crunch cereal, crushed
- cooking oil for frying
- muffin pan
- plastic wrap
Here's How:
2.1 Scoop 1 large portion of ice cream onto a piece of plastic wrap, mold it into a large ball that's the size of the well in the muffin pan, and twist the ends of the plastic wrap together at the top to seal it. There should be 2 balls of each flavor of ice cream: vanilla, chocolate, and strawberry. Place the 6 wrapped balls of ice cream inside the muffin pan, transfer muffin pan to the freezer, and freeze for 1 hour.
2.2 While the ice cream is in the freezer, crush the Oreos, cinnamon crunch cereal, and corn flakes and place them each in separate bowls. When it's time to remove the ice cream from the freezer, heat a pot filled with cooking oil on the stove and beat the egg whites until light and airy, making sure to stop beating before they become stiff. Remove the plastic wrap from the scoops of ice cream, then dredge the ice cream balls in the beaten egg white and coat them in the crushed toppings. The strawberry ice cream should be coated in crushed Oreos, the chocolate ice cream in the crushed corn flakes, and the vanilla ice cream in the crushed cinnamon crunch cereal.
2.3 Fry the coated balls of ice cream in hot cooking oil and serve immediately.
3. Mini Choco Tacos
Yield: 7
Prep Time: 40 minutes
Cooking Time: 5 minutes
Inactive Time: 1 hour
Difficulty Level: Easy
You'll Need:
- 1 tortilla
- ½ stick butter, melted
- 1 cup vanilla ice cream
- 5 oz white chocolate, melted
- 5 oz dark chocolate, melted
- ⅓ cup sprinkles
- ⅓ cup nut topping
- 3-inch round cookie cutter
- muffin pan
Here's How:
3.1 Preheat the oven to 350°F and place a muffin pan upside down on your work surface. Use a 3-inch round cookie cutter to cut 7 circles out of a tortilla. Brush melted butter over the small circular pieces of tortilla and position them in the gaps between the wells of the upside down muffin pan.
3.2 Transfer the muffin pan to the oven and bake the small tortillas at 350°F for 5 minutes until golden brown.
3.3 Let the mini tortilla taco shells cool, then fill them with vanilla ice cream, transfer them to the freezer, and freeze for 1 hour.
3.4 After 1 hour, melt both the dark and the white chocolate. Dip half of the ice cream tacos in melted white chocolate and coat them in sprinkles.
3.5 Dip the top of the other half of the ice cream tacos in melted dark chocolate and coat them in nut topping.
Ice cream is already very cool, but these 3 ideas make it even cooler! Forget about ice cream cones or waffle cups, try getting your ice cream fix in these new, fun ways!