Thursday, September 17, 2015

Gluten Free Fried Ice Cream

Going gluten free has become quite the fad in the last few years. And while there are definitely lots of people who choose to do so, there are some who don't have a choice at all. My mother-in-law, brother-in-law, and nephew all have celiac disease, which means they can't have gluten even if they wanted to. Stomach problems, canker sores, and other unpleasantries would ensue if they did.

In today's world, there are a lot of gluten free options. Most of them even taste really great! That's why I was shocked when my brother-in-law asked us to make fried ice cream for his birthday and I could only find one recipe on Pinterest for a gluten free version! And it used ingredients that I definitely did not have on hand and that I didn't want to buy and then be left with full packages after using just a tablespoon or two. Discouraged, I decided to experiment. You see, Brad and I traditionally make the desserts for Pew family birthday parties, and the birthday boy/girl gets to choose the dessert. I did not want to disappoint my brother-in-law by telling him there was no gluten free option of his desired dessert. I wasn't sure my idea would taste as good as the traditional corn flake crusted fried goodness, but I was determined to try. And let me tell you, it was even better!! Don't let the recipe scare you away. It's actually quite easy. Just plan ahead as it takes a number of steps with a few hours in between.

Gluten Free Vanilla Ice Cream
1 box Gluten Free Cinnamon or Honey Nut Chex Cereal--the cinnamon kind will give you the traditional flavor, but the honey was good too.
1 T Cinnamon (optional)
approx 5 Eggs, beaten
Vegetable Oil
Desired Toppings--My favorites are chocolate and caramel sauce.
Yeild: 12 ice cream balls

First, scoop out your ice cream onto a parchment paper lined baking sheet. It doesn't have to be pretty. Try to do this quickly. The scoops melt fast. Put the ice cream in the freezer for at least 1 hour.

After an hour or more, remove the ice cream from the freezer and form each scoop into a ball. This is also tricky and does not need to be perfect. Just look at my imperfect picture to see. Return to freezer for at least two hours.

In the meantime, put your Chex cereal in a ziplock baggie and crush with a rolling pin. Add cinnamon if desired. We felt like the cinnamon flavor was not quite strong enough in the cereal alone.

Remove your ice cream balls from the freezer. Roll them in the crushed cereal then coat in the egg mixture and roll them in the cereal a second time. Return to the freezer for at least 2 hours. (We did all the prep the day before, so they froze over night).

When ready to serve, heat oil to approx 400 degrees. If you don't have a thermometer, the oil is ready when it bubbles around an inserted toothpick. Remove ice cream from the freezer one at a time since it cannot soften at all before going into the oil. Slowly lower a single ice cream ball into the oil and fry for about 25 seconds until golden. Do not over fry. Remove from the oil and serve immediately. Top with desired toppings. Yum!

This was definitely a hit with everyone! We ended up serving it at 4 different family parties because everyone liked it so well. 

1 comment:

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