Cinnamon Chocolate Chip Coated Ice Cream Balls Food

ICE CREAM BALLS

Steps:

• In a shallow bowl, combine cereal, sugar and butter. Add nuts. Shape ice cream into 1-in. balls; roll in cereal mixture until well coated. , Freeze for at least 1 hour. If desired, serve with fudge or caramel ice cream topping and cherries.

DELICIOUS DEEP FRIED ICE CREAM BALLS

Steps:

• The night before you want to make this, take the ice cream and scoop it into balls, making sure they are solid with no air pockets.
• Place them in a shallow pan, lined with wax paper, that you can put into the freezer.
• Freeze overnight or for at least 6 hours.
• Next, combine the crushed cornflakes, sugar and cinnamon in a large ziplock bag.
• Put the beaten eggs into a bowl.
• Take the ice cream balls and coat them as best you can with the cornflake mixture.
• Then dip the whole thing into the egg mixture and re-coat it with cornflakes, making sure the whole ball is well covered.
• Return to the freezer for at least 2 hours.
• When you are ready for the final step, use a good deep fryer, and heat it to a fairly high temperature.
• Remove one ice cream ball from the freezer and drop into the hot vegetable oil for about 30 seconds, or until it just begins to brown.
• Take it out of the oil and put in a bowl to serve.
• You can top it with your favourite ingredients like chocolate sauce, whipped cream or cherries--or all three!
• The shell should be cooked and crunchy, and the inside will still be frozen!

CINNAMON CHOCOLATE CHIP COATED ICE CREAM BALLS

Steps:

• In a large heavy zip-loc plastic bag crush the cereal and granola with a rolling pin.
• Add in the mini chocolate chips and shake to combine, then place on a plate.
• Using a metal ice cream scoop remove one scoop of ice cream from container and shape into a ball.
• Roll each ice cream ball evenly into the crumb mixture then place on freezer-proof baking dish or plate; freeze until very firm.
• Drizzle the balls with syrup before serving.

CHOCOLATE CINNAMON CARAMEL ICE CREAM WITH WHITE AND DARK CHOCOLATE CHIPS

Steps:

• Put the ice cream base in a 1-gallon container. Add the cinnamon. Freeze until firm and the mixture has formed a peak, about 10 minutes.
• Fold in both of the chips, and then swirl in the caramel sauce. Freeze thoroughly before serving, approximately 12 hours.
• You can swirl the 2 ice cream flavors together (Blueberry Buttermilk Cheesecake and Chocolate Cinnamon Caramel) if you keep 1 flavor semi-soft while the other is being prepared.

HOT ICE CREAM BALLS

Steps:

• For success with this recipe, it is important when making these ice-cream balls to have everything as COLD as possible.
• Ice-cream MUST BE VERY HARD and should be a good quality full cream ice-cream.
• Put a scone (biscuit) tray into freezer before starting to make the ice-cream balls, so it too is very cold.
• ICE-CREAM BALLS: Remove ice-cream container from the freezer, scoop ice-cream into balls with an ice-cream scoop*, put onto prepared tray, return to freezer until hard.
• Then, working very quickly, coat one or two ice-cream balls lightly in flour, dip in combined beaten eggs and milk, then coat firmly with breadcrumbs.
• Place immediately on tray in freezer; repeat with remaining ice-cream balls.
• Freeze the crumbed ice-cream balls until very hard, then repeat"egg-and-breadcrumbing" to give them a firm well covered coating.
• They can now be left for several days until you wish to cook and serve them.
• Cooking Ice-cream Balls: To fry, place ice-cream balls, two at a time, into deep hot oil, fry for 30 seconds or until golden brown, place on absorbent paper.
• Serve immediately with Hot Caramel Sauce or Hot Chocolate Sauce or any of your favourite dessert sauces.
• CARAMEL SAUCE: Put butter and sugar into a pan, stir over heat until butter has melted, add combined remaining ingredients, stir over low heart until sugar dissolves, increase heat, bring to boil.
• Reduce heat, simmer 3 minutes, stirring constantly.
• Sauce can be made ahead of time and warm through.
• *TIP: Dip ice-cream scoop into a glass of water when scooping hard ice-cream into balls.

CINNAMON-CHOCOLATE CHIP ICE-CREAM BALLS

Steps:

• Combine crushed cereal, morsels, and, if desired, pecans in a large bowl.
• Scoop out ice cream, and shape into 6 (3-inch) balls.
• Roll balls in cereal mixture, coating evenly. Place in a 9-inch square pan; freeze 2 hours or until firm. Drizzle with caramel syrup before serving.

CHOCOLATE COVERED ICE-CREAM BALLS

Steps:

• Sprinkle gelatine over water in a small bowl.
• Place bowl over a container of hot water until the gelatine is dissolved, then cool.
• Beat ice-cream until creamy, add gelatine and liqueur and beat until just combined.
• Pour ice-cream mixture into a container and freeze for several hours or overnight until firm.
• Before making these ball put an oven tray into freezer to become very cold.
• Working very quickly using a melon baller scoop out balls of ice-cream and put on cold tray. It helps to dip the melon baller into cold water before rolling out each ball.
• Place tray with balls, back into the freezer and freeze until firm.
• Remove tray from feezer and push small wooden sticks (toothpicks) into each ball at a slight angle then replace tray in freezer.
• Once you get to this stage put chocolate and shortening in a bowl over simmering water to melt.
• Remove from heat and allow to cool slightly.
• Pour chocolate into a small drinking glass then dip each ball into mixture, coating each one well.
• Put chocolate covered balls on to a cold tray and return to freezer until firm.

ICE CREAM BALLS

Steps:

• Mix graham cracker crumbs, peanut butter, sugar & cinnamon.
• Make balls out of the ice cream and roll in dry mixture.
• Freeze.
• Serve with caramel topping.
• -To make the balls: Cut a square 1/2 gallon of ice cream into 4 equal slices. Then cut each slice into quarters. Mold into a ball with your hands and by rolling it in the dry mixture. Only work with 1-2 "slices" at a time or the rest will melt too much while sitting out. It will also melt quicker if you take too much time to form the balls.

CINNAMON CHOCOLATE CHIP ICE CREAM

Steps:

• In a bowl, combine the first seven ingredients; stir until the sugar is dissolved.
• Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions.
• Stir in chocolate chips.
• Refrigerate remaining mixture until ready to freeze.
• Allow to ripen in ice cream freezer of firm up in your refrigerator freezer 2-4 hours before serving.
• Sprinkle with additional chips.