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Deep-fried Churro Ice Cream. (PHOTO: Donna Lewis)
Prep Time: 30 mins
Servings: 2
Cooking Time: 3 hrs
Ingredients
- 250g - vanilla ice cream
- 1–2 - churro bites, cooled and chopped
- 1 - cup corn flakes, crushed
- ½c - chocolate ganache
- - ground cinnamon for dusting
Method
1 Allow the ice cream to soften slightly, just enough to make it easier to mix in the chopped churros. Mix in the churros until well dispersed and then return to the freezer.
2 After about 3 hours, scoop the ice cream into balls as big as you like. I prefer mine about 8cm in diameter. Place them on a tray and return to the freezer to set completely.
3 Meanwhile, place the crushed corn flakes onto a plate.
4 When the ice cream balls are hard, remove from the freezer. Roll them briefly in your hands and then roll immediately in the corn flakes to coat completely.
5 Serve immediately with a spoon of chocolate ganache sauce and a dusting of cinnamon or return them to the freezer for later.
