February 16, 2017

Chipotlé Chocolate Fried Ice Cream

Those of you who follow my recipes get a chocolate "two-fer" this week (this month...) Monday I posted a Brown Butter Cheesecake Truffles recipe for #FoodBloggerLove and this post is a Chocolate & Chili recipe for the #ImprovCookingChallenge today.

I was kind of glad Nichole (the wonderful blogger who organizes the Improv Cooking Challenge) chose this particular combination. For a year now I've been ordered tasked with asked to replicate this:

I've made two versions so far, but neither was satisfactory. But I think I'm getting closer...

I scream, you scream, we all scream when we have chipotlé ice cream!

I had been reading about making ice cream thickened with cornstarch instead of eggs. I'd heard that it was so silky & smooth -- so that's the direction we went today:
In a sauce pan whisk together 1 cup sugar, 1/3 cup baking cocoa, 2 Tablespoons espresso powder, 1-1/2 teaspoons chipotlé chile powder, and 1 Tablespoon ground cinnamon. Whisk in 2 cups whole milk and heat on stove.
While that's going, mix another 1/2 cup milk with 3 Tablespoons cornstarch until there are no more lumps. Just as the concoction in the pan comes to a boil, stir in the cornstarch mixture. Continue to stir and boil until the texture is like pudding. Remove from heat. Boil 1/2 cup heavy cream (I utilized the microwave) and pour over 1 cup semi-sweet chocolate chips. After a minute, stir until the chips are melted.
Add this to the spicy cocoa in the pan and stir well. Chill complete mixture until ready to prepare according your ice cream maker manufacturer's directions. (You can read how I churned mine here.)

Ice cream recipe adapted from Joy the Baker.

While your ice cream maker is doing the hard work; go ahead and prepare the coating for your ice cream balls.
(please, if you are gluten-intolerant, ensure you are using a certified gluten-free corn flake product!)

I crushed until I had 2 cups corn flake crumbs. Then I stirred in 1 cup unsweetened shredded coconut. (you can also use crushed nuts, if desired...) Set aside.

Form ice cream into balls (I made 6; you could make more or less depending on the size of your dessert appetite!) Freeze for an hour. Roll in crumbs and return to freezer for two hours.
(first coating -- you could fry it this way, but I wouldn't recommend it!) 

Beat two eggs in a small bowl. Dip coated balls in the egg, then again dredge in crumb mixture. Freeze for two hours.
(after 2nd coat)

I actually prepared another two eggs and repeated the process to make sure I had a good coating. Stuck them in the freezer for another 2 hours.
(last dip in crumbs -- now fit to be fried!)

Just before frying the ice cream balls, make your bed of whipped cream. (I whipped 8 oz. heavy whipping cream with 1 Tablespoon powdered sugar. You can make more, because the whip does help lower the heat from the chipotlé...)

Heat oil to 400°. Gently lower one ball at a time and fry for almost a minute.

Remove from oil (let it drip excess oil a few seconds) and serve immediately!

Did you enjoy my Chocolate & Chili choice? Check out my friends' recipes at these links:


  1. I had no idea fried ice cream was so involved. Your patience level for waiting this out to try must be astounding. And holy chipotle do I need to try this like right now!

    1. Nichole, I know some of the "lesser" restaurants simply toast the corn flakes & roll ice cream balls in that, then serve. It's a good idea to do all the dredging & re-freezing on one day, then pop them in the oil just before dessert time.

  2. Great recipe share for this challenge. I have always wondered how they make fried ice cream and this batch made with chipotles sounds amazing.

    1. That chipotlé really kicks up the chocolate factor!

  3. Okay. Wow. I had no idea how to make fried ice cream. Now I do. Thanks for sharing.

    1. It's really pretty simple -- just a little time-consuming. (But mmmmmmmmmm so worth it!)

  4. Wow! I had no idea how to fry ice cream. I love that these little morsels are covered with crunchy corn flakes and my favorite, coconut! Too bad you can't ship them out to us!

    1. The coconut definitely gives the corn flake coating another flavor dimension!

  5. I've never tried fried ice-cream! This looks so yummy!

    1. Looks yummy -- IS yummy, Alicia! :D That smoky chipotlé kick in the chocolate is perfect. (of course, if you like less of the chili heat, you could simply decrease the quantity...)


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