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Cinnamon Toast Crunch Ice Cream Cup
Dessert

Cinnamon Toast Crunch Ice Cream Cup

7 uVoor 6Nutri-Score E€€
van @chef.kennyeats2 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

6 personen
  • white chocolate (chopped)Voorraadkast227 g
  • butterscotch chipsVoorraadkast227 g
  • coconut oil (optional)Voorraadkast15 ml
  • heavy cream (very cold)Zuivel480 ml
  • sweetened condensed milkZuivel397 g
  • vanilla bean pasteVoorraadkast5 ml
  • caramel sauce (plus extra for topping)Voorraadkast80 ml
  • Cinnamon Toast Crunch cereal (lightly crushed, plus extra for topping)Voorraadkast60 g

per portie

Voedingswaarden

662kcal

Koolhydraten
67 g
Eiwitten
5 g
Vetten
42 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Mengkom ×2
  • Garde
  • Spatel
  • Steelpan
  • plastic cup ×6

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 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.
    Stap 3

  4. Whip the cream

    • Add the cold heavy cream to a large bowl and whip until stiff peaks form.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 7

  8. Freeze the cups

    • Freeze until completely solid, preferably overnight.
    Stap 8

  9. Seal the tops

    • Seal the top with another layer of the melted butterscotch-white chocolate mixture.
    • Freeze again until completely firm.
    Stap 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.
    Stap 10
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