Mexican · Dessert
Fried Cinnamon Ice Cream
A lightened riff on the fairground classic, swapping the deep-fried batter shell for a toasted cinnamon-sugar crumb pressed onto a no-churn Greek yogurt and cream base, so you get the crunch and warm spice without the fryer.
$1
15 minsPrep
5 minsCook
320 minsTotal
MediumLevel
Nutrition per serving
228Calories
7.2gProtein
12.8gFat
21.3gCarbs
14.7gSugar
1.4gFiber
55mgSodium
34mgChol
7.9gSat Fat
169mgPotassium
125mgCalcium
0.5mgIron
0.3mcgVitamin B12
0.3mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Mexican Lager Beer
local
Atole
international
vegetarian
sweet-spot
Instructions
1
Whisk the strained Greek yogurt with the condensed milk, 2g of the cinnamon, vanilla extract and stevia until completely smooth.
2
In a separate chilled bowl, whip the heavy cream to soft peaks, then fold gently into the yogurt mixture until no streaks remain - this is the aeration that replaces churning.
3
Pour into a small freezer-safe tub, cover, and freeze for at least 5 hours, stirring firmly with a fork at the 1-hour and 2-hour marks to break up ice crystals.
4
While the base freezes, toast the whole wheat flour and cornstarch in a dry pan over low heat for 2-3 minutes until pale gold and fragrant.
5
Off the heat, stir the melted butter, brown sugar and remaining 1g cinnamon through the toasted flour mixture until it clumps into a crisp, sandy crumb; let cool completely.
6
Once the ice cream is fully set, scoop into 2 portions (4 scoops total) and roll or press each scoop in the cooled cinnamon crumb to coat like a fried crust.
7
Plate immediately, drizzle with warmed honey, and serve at once before the crumb softens.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4.2 oz120g strained, full-fat greek yogurt
- 0.7 oz20g condensed milk
- 1.1 oz30g whipped to soft peaks heavy cream
- 0.1 oz3g cinnamon ground
- 0.1 oz2g vanilla extract
- 0 oz1g stevia extract
- 0.4 oz10g toasted lightly in a dry pan to mimic a fried-crumb coating whole wheat flour
- 0.1 oz4g mixed with toasted flour for crust crunch cornstarch
- 0.3 oz8g tossed with crumb mix and extra cinnamon, toasted brown sugar
- 0.1 oz4g melted, used only to toast the crumb coating, not fried in oil butter
- 0.2 oz6g warmed and drizzled honey
