Cornflake ice cream on a stick
Votes: 7
Time: 30 minutes plus freezing time
Complexity: easily
Quantity: 12 pops
Complexity: easily
Quantity: 12 pops
The base of this homemade ice cream is crispy breakfast cereal. It's added to the ice cream itself, the topping, and the milk. Trisha Yearwood uses three different types of cereal to create ice cream flavors: peanut butter, cinnamon, and cornflakes. You don't need special molds: just use disposable paper cups that are easy to remove once the dessert has set. Wooden sticks are also required. Each finished ice cream stick is dipped in melted chocolate and rolled in crushed cereal, making it even more delicious. It looks absolutely stunning.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 and 2/3 cups sweet peanut butter cereal (breakfast cereal)
- 2 and 2/3 cups cinnamon-flavored cereal (breakfast cereal)
- 2 and 2/3 cups sweet cornflakes (breakfast cereal)
- 4.5 cups whole milk
- 1 cup vanilla Greek yogurt
- 0.5 cups semi-sweet chocolate granules (about 170 g)
- 2 tsp. coconut oil
- Special equipment: 12 paper cups with a capacity of 90 ml; 12 wooden ice cream sticks
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Recipes with similar ingredients: Peanut butter, cornflakes, coconut oil, chocolate chips (granules), yogurt, milk, cinnamon
Cooking the dish according to the recipe:
- Place twelve 90 ml paper cups on a tray that will fit inside the freezer. Spoon 1 tablespoon of peanut butter cereal into each of four cups. Spoon 1 tablespoon of cinnamon cereal into each of four cups and 1 tablespoon of cornflakes into each of the remaining four cups. Set aside.
- Pour 1.5 cups of milk into three bowls. Add 2 cups of peanut butter cereal to one bowl, 2 cups of cinnamon cereal to a second bowl, and 2 cups of cornflakes to a third bowl; stir. Refrigerate for at least 30 minutes to allow the cereal to soak in the milk. Meanwhile, separate the remaining cereal into individual zip-lock bags and crush them. Pour the crushed cereal into three small bowls.
- Strain the infused milk through a fine sieve into three separate containers with liquid spouts. Squeeze as much milk as possible from the oats. Discard the soaked oats. Add 1/3 cup of yogurt to each container of flavored milk and stir until smooth.
- Evenly distribute the peanut butter milk among the peanut butter paper cups, allowing the cereal to rise to the top (about 1/3 cup of milk mixture per cup). Evenly distribute the cornflake milk among the cinnamon paper cups, and the cornflake milk among the cornflake paper cups. Freeze the tray of cups for 2 hours.
- After 2 hours, insert a wooden skewer into each serving. Return the tray to the freezer for another 2 hours to allow the ice cream to fully harden.
- Combine chocolate chips and coconut oil in a microwave-safe bowl and microwave for 30 seconds at a time, stirring, until chocolate is melted, about 2 minutes.
- Once the ice cream has set, quickly remove the paper cup from each serving. One by one, dip the end of each ice cream cone into the melted chocolate and immediately roll in the appropriate crushed cereal (about 1 tablespoon crushed cereal per ice cream). Freeze until ready to serve.
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