by Tania 22 Comments
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Unfried Ice ceam with Caramel
Unfried Ice cream a new spin on a childhood treat
.A classic from my childhood. Of course there was no such “unfried” version then. There is now so eat and enjoy….
Coconut caramel and Unfried Ice Cream
When I was a kid living in Toongabbie, out where there were vegetable gardens and we were surrounded by Italians andMaltesethere were few exotic things. Most of our neighbours kept traditional foods to themselves. We lived next door to our Nana, born and bred in Hull, England. She adhered strictly to her English roots. Our next door neighbours were Polish and spoke no English but in the houses across the road there lived an Italian caterer, who came and went with trucks and large trays of food that we imagined were probably exotic. On his other side was my friend Julianna whose parents wereUkrainian. Their kitchen always smelled of cabbage as far as I was concerned, this was a vegetable that was not welcome at our table. They madeenormouspots of soup containing chicken and yes, cabbage, and a rich cake who’s ingredients included a pound of butter a pound of sugar and close enough to 2 pound of flour. There were big sugary fluffy fried doughnuts filled with jam and I was encouraged to eat.
They had leather lounges and the chairs spun around. More than once we made ourselves sick taking turns to spin ourselves around. We jumped on the beds with crisp white sheets and big fluffy duck down doonas. Wepreferredher brother Jerry’s bedroom for this activity because he had a huge Queen size bed.
Unfried ice cream with coconut caramel
There were no Chinese living around us. The only Chinese in town owned the Chinese restaurant. We never went to that one though, we always went “upmarket” to the Golden Dragon in the next town. ( about 20 minutes away). After ordering the same things each time ( Chicken Chow Mein, Fried rice, Sweet and Sour Pork and Beef in Black bean sauce), we were allowed fried ice cream. There was anunbearablewait for this and it came with strawberry syrup or chocolate sauce.
Crunchy and fresh
Here is a non fried and surprisingly good version of these childhood treats. I saw this on skinnytaste .Skater had a try with chocolate sauce and declared them the real deal. Unfortunately he wouldn’t eat more than one because they had touched a bit of caramel sauce!!
special K
The K
Crushing
Crushed and ready to go
ce cream balls
Shaping
Rolling
Pop into the freezer
With chcolate sauce
Unfried and Glorious
Inside the Unfried
Unfried Ice Cream
The best "unfried icecream" you will ever eat. Make them ahead and surprise everyone. Serve with chocolate sauce or raspberry sauce , it's up to you. I thought I'd carry the Asian theme and make coconut caramel. this is based on a recipe by skinnytaste.com
5 from 3 votes
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Course Dessert
Servings 8
Ingredients
- 1 litre Ice Cream A nice heavy creamy brand or if you like frozen yoghurt
- 3 cups special K approx 1 for each 2-3 balls of ice cream
- 1 teaspoon cinnamon optional
- 1 ziplock bag
Caramel Sauce
- 250 gm dark coconut sugar
- 200 ml Kara coconut cream (or thick unsweetened coconut cream or thickened heavy dairy cream)
- 60 ml water
- 40 ml lemon Juice
Instructions
Soften the icecream slightly. Using an ice cream scoop make as many round balls as possible and put onto a tray and freeze 1-3 hours is best.
Crush the special K in a zip lock bag till very fine using a rolling pin. You can do this in a processor but make sure the crumbs are not too fine. They need to be crunchy. Add the cinnamon and mix well. Pour onto a lined tray
Roll the ice cream balls quickly in your hands to shape into lovely round balls. Gloves are good here.Roll each ball in cereal till coated and don't be stingy. Pop each ball into the freezer as you have finished it.
They are ready. Prepare the coconut caramel if using or serve with unsweetened sauce or chocolate
Roughly chop the sugar and put it into a pot with the water simmering gently and breaking up the sugar with a fork. There maybe some lumps left but add the coconut cream ( or cream) and simmer for 2-3 minutes until the sauce bubbles and thickens. it will thicken naturally as it boils. Add ½ the lemon juice and taste. Add the rest if you to taste. set aside
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Reader Interactions
Comments
I love fried ice cream! But this looks a wonderful less fried version!
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I was introduced to this ice cream when my family moved to the US. The place we ate at called it Mexican fried ice cream, which was a surprise to us never having encountered it in Mexio. Anywho, I do love it and now I can make this unfried version much easier. Thanks so much for sharing Tania!Reply
- MyKitchenStories
Thats funny Nancy here it’s Chinese but in the US Mexican…..very strange
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You sure know how to make the most creative desserts out there. And with special K? They should be paying you 🙂
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- MyKitchenStories
Oh cute Kiran
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No way! I can’t believe these are made using Special K. I’m going to give these a go! Hang on, I have to buy Special K now 😛
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I LOVE fried ice cream…but I would happily eat this unfried version also!
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I don’t think I’ve ever had fried ice cream but this certainly looks great to me!
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this is pure evil. It’s 1am and I’m desperately craving something sweet and this is ticking all the boxes, I have cereal and icecream!!
Now the dilemma: go to bed and sleep it off or make this delicious concoxion….Reply
I love how detailed your descriptions and instructions are! Now I have the confidence to actually try it, thanks!
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Ooh this is such a good idea. And as for that caramel, it sounds HEAVENLY. On my ‘to make’ list!
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Being unable to eat fried icecream this is the PERFECT compromise! I love your creativity Tania x
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This is a keeper, Tania. I love the idea of using special K instead of breadcrumb for the coating.
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What a great idea indeed Tania! Does this mean we can eat more icecream as there’s less calories this way? 🙂
Isn’t it funny how now days these exotic cuisines like Chinese and Italian are so everyday? I still remember the first time I tried hoisin sauce- unforgettable!! xReply
I’ve been eagerly awaiting this post. What a great idea. I had no idea there was such a great use for Special K. I remember going to the local Chinese and being allowed to finish the meal with deep fried ice cream. It was always such a treat. I always had it with strawberry syrup. Sounds vile now xx
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- Joanne T Ferguson
G’day! Brings back LOTS of childhood memories for me too!
To this day is almost only the dessert I order when am at a Chinese restaurant, TRUE!
Cheers! Joanne
What’s On The List
http://www.whatsonthelist.netReply
At first I thought that you were going to bake these instead of frying them and just had to see how you did it. 🙂
I like the idea of ice cream with a crispy coating but, I must admit, that sauce of yours sounds terrific! I really must give both a try. Thanks for sharing, Tania.Reply
I like Karen’s comment that with cereal it’s a diet. However, IF it’s got Special K on it, does that also mean that this would be great for breakfast? If so, I’m in!I loved the stories about growing up and I can see you in that swivel chair.
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This is a dream come true for me. I think I would like this way better than normal fried ice cream. And that caramel sauce….whoa, I need that in my lifeReply
Ooh yum! Sounds like you had wonderful neighbours Tania. How funny that Skater wouldn’t touch the one with a skerrick of caramel.
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You know, I can’t help but think that it would be even better made with crushed Maltesers.. 😉 Great story and great recipe, darling! Now..why haven’t we heard from you? 🙂
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Unfried and made with Special K, I’ll pretend it is a diet dessert. Oh, I forgot about the sauce…well that is OK. Who needs to think about a diet when eating ice cream. 🙂
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