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Cinnamon Toast Crunch Ice Cream Cup
Postre

Cinnamon Toast Crunch Ice Cream Cup

7 hPara 6Nutri-Score E€€
de @chef.kennyeats2 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

6 personas
  • white chocolate (chopped)Despensa227 g
  • butterscotch chipsDespensa227 g
  • coconut oil (optional)Despensa15 ml
  • heavy cream (very cold)Lácteos480 ml
  • sweetened condensed milkLácteos397 g
  • vanilla bean pasteDespensa5 ml
  • caramel sauce (plus extra for topping)Despensa80 ml
  • Cinnamon Toast Crunch cereal (lightly crushed, plus extra for topping)Despensa60 g

por ración

Nutrición

662kcal

Carbohidratos
67 g
Proteínas
5 g
Grasas
42 g
Adaptar utensilios

lo que usará

Utensilios

  • Bol ×2
  • Varillas
  • Espátula
  • Cazo
  • plastic cup ×6

paso a paso

Preparación

  1. Make the butterscotch white chocolate shell

    • Melt the white chocolate and butterscotch chips together until smooth.
    • Stir in the coconut oil for a slightly thinner, easier-to-coat mixture.
    • Let the melted mixture cool slightly before coating.
    Paso 1

  2. Build the cups

    • Pour some of the melted butterscotch mixture into a plastic cup and rotate until the bottom and sides are completely coated.
    • Pour the excess chocolate back into the bowl.
    • Freeze until firm.
    Paso 2

  3. Repeat the coating

    • Repeat the coating and freezing process two more times so the shell is thick enough to hold the ice cream without cracking.
    Paso 3

  4. Whip the cream

    • Add the cold heavy cream to a large bowl and whip until stiff peaks form.
    Paso 4

  5. Fold in the condensed milk and vanilla

    • Add the sweetened condensed milk and vanilla bean paste.
    • Fold gently until combined, being careful not to knock too much air out of the whipped cream.
    Paso 5

  6. Fold in the caramel and cereal

    • Fold in the caramel sauce, leaving a few visible caramel streaks.
    • Gently fold in the lightly crushed Cinnamon Toast Crunch.
    Paso 6

  7. Fill the cups

    • Once the chocolate cups are completely firm, spoon the ice cream mixture inside, leaving a little room at the top.
    • Add a small swirl of caramel over the ice cream and finish with crushed Cinnamon Toast Crunch.
    • Insert a popsicle stick into the center of each cup.
    Paso 7

  8. Freeze the cups

    • Freeze until completely solid, preferably overnight.
    Paso 8

  9. Seal the tops

    • Seal the top with another layer of the melted butterscotch-white chocolate mixture.
    • Freeze again until completely firm.
    Paso 9

  10. Unmold and finish

    • Make one small cut down the side of the plastic cup and gently peel it away from the frozen chocolate.
    • Finish with another drizzle of caramel and crushed Cinnamon Toast Crunch before serving.
    Paso 10
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