Things have been seriously heating up around here for quite some time. Last week of May was so intense that even the unexpected rains were only able to offer a short-lived respite. This toasty weather, with no fault of my own, had me craving a ton of ice cream and I was on my 3rd bowl of the day (Sorry, not sorry) when I got this genius idea to try out a bunch of dessert recipes using ice cream. So, here’s a collection of some tried, tested, and mega delicious desserts with ice cream. And the best part, no need to spend on fancy gelatos/sundaes, all you need is your good old store-bought brick of Vanilla ice cream and you are sorted!
In a saucepan over medium-high heat, add butter, sugar, salt, and water, and bring to a boil.
As soon as the butter has fully melted and the mixture begins to boil, reduce the heat to medium-low and add in flour. Using a wooden spoon, stir until the dough comes together to form a ball (about 1 minute).
Remove from heat and let cool for 5 minutes before proceeding to the next step (to prevent accidentally cooking the eggs).
Mix in the vanilla (if using) and add in the eggs, one at a time, being sure to fully incorporate each egg before adding the next.
Once all the eggs are incorporated, transfer it to a piping bag with a small tip.
Invert a muffin tin and spray thoroughly with nonstick cooking spray or grease generously with oil. Pipe the dough around the inverted cups in spirals to form the bowls. Immediately transfer the tray to the freezer and freeze until solid (about 3 hours or overnight).
Heat oil in a deep pot to 175˚C. Remove the muffin tin from the freezer and very gently flex it to release the churro bowls. Return any extras to the freezer while you wait to fry.
Fry them in batches, until nicely browned, no more than 3 minutes at a time. Be sure to carefully turn them so they fry evenly.
Once the desired color is reached, remove them from the oil to a paper towel-lined plate. Dab off any excess oil then roll them in powdered sugar.
Fill with vanilla ice cream and desired toppings. Enjoy!
Q1: How to melt chocolate?
A: Chop chocolate bar into small pieces and place in a microwave-safe bowl. Microwave at 70% power for 1 minute. Remove from microwave and give it a stir. Continue to microwave in 30-second increments, stirring frequently, until the chocolate has fully melted.
Q2: What alternative can be used instead of a pastry/piping bag?
A: in case you don't have a pastry bag, you can use zip-top bags, slider-tip bags, or simple plastic bags. Simply put the custard in the bag, push it to one corner, make a tiny cut using scissors, and pour into the glass.
Q3. How to pre-heat my microwave?
A. You need to place a slatted rack that comes with a microwave to pre-heat it. Now, choose the convection option. Once you set it on the convection mode, your microwave’s digital display will reflect the minimum temperature setting available, you can just increase or decrease it according to your requirement and press start.
Gargi Bisht is an event copywriter/conceptualizer turned writer currently working with EazyDiner Pvt. Ltd. Compulsive eater, book hoarder, dog lover and pop culture enthusiast with an innate love for storytelling. Usually the quietest person in the room, Gargi is an introvert who loves her own company. When not eating, can be found in front of her laptop watching movies. Knows a thing or two about art and literature.
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