Gluten Free Mexican Fried Ice Cream
Equipment
Ingredients
For the Ice Cream Balls
- 1 pint ice cream Use So Delicious if you're dairy-free!
- 2 cups Cinnamon Rice Chex crushed
- 1 tsp cinnamon
- 1/2 tsp sugar
For the Dairy Free Chocolate Syrup
- 1/4 c. Hershey's Special Dark Cocoa
- 1/4 c. sugar
- 1/4 c. water
- 1/4 tsp. vanilla
- Pinch of salt
Instructions
- Scoop ice cream into spheres and place on parchment-lined cookie sheet. Once all scoops have been made, place cookie sheet in freezer for 2-3 hours or overnight.
- In 3 cup mini food processor, pulverize cereal into crumbs. Add cinnamon and sugar. Process again to mix spices throughout.
- Remove ice cream from freezer and allow to soften, approximately 4-5 minutes. Use your hands to pack cinnamon crumb mixture onto ice cream balls. Once all balls are coated, return to freezer to harden until ready to serve.
- When ready to serve, remove from freezer. Top with chocolate syrup and a dab of whipped cream.
- To make Chocolate Syrup
- In a medium saucepan, combine cocoa, water and sugar. Gently stir over medium heat until it comes to a boil. Cook for no more than 3 minutes. I like to store my chocolate sauce in a mason jar.
- Remove from heat, add vanilla and pinch of salt. Sauce will thicken as it cools.
Tried this recipe?Let us know how it was!
