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Cinnamon Toast Crunch Ice Cream Cup
Dessert

Cinnamon Toast Crunch Ice Cream Cup

7 hServes 6Nutri-Score E€€
from @chef.kennyeats2 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • white chocolate (chopped)Pantry227 g
  • butterscotch chipsPantry227 g
  • coconut oil (optional)Pantry15 ml
  • heavy cream (very cold)Dairy480 ml
  • sweetened condensed milkDairy397 g
  • vanilla bean pastePantry5 ml
  • caramel sauce (plus extra for topping)Pantry80 ml
  • Cinnamon Toast Crunch cereal (lightly crushed, plus extra for topping)Pantry60 g

per serving

Nutrition

662kcal

Carbs
67 g
Proteins
5 g
Fat
42 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×2
  • Whisk
  • Spatula
  • Saucepan
  • plastic cup ×6

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 3

  4. Whip the cream

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

  8. Freeze the cups

    • Freeze until completely solid, preferably overnight.
    Step 8

  9. Seal the tops

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