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Linda

Fried Chicken Ice Cream

A hilarious and sweet twist on fried chicken, this no-churn ice cream recipe is coated in white chocolate and crunchy cornflakes for a party-perfect treat.
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Prep Time 45 minutes
Freezing Time 2 hours
Total Time 12 hours 45 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

Ice Cream Base
  • 2 cups cold heavy cream very cold
  • 14 oz sweetened condensed milk chilled
  • 1.5 tsp vanilla extract clear if possible
Coating
  • 1.5 cups white chocolate chips quality brand recommended
  • 2 tbsp refined coconut oil
  • 3 cups cornflakes crushed but not powdered

Equipment

  • Mixer
  • Loaf pan or 9x9 dish
  • Parchment Paper
  • Sharp knife
  • Microwave-safe bowl
  • Baking Sheet

Method
 

  1. Chill a mixing bowl and whisk attachment. Whip cold heavy cream to stiff peaks.
  2. Gently fold in condensed milk and vanilla until fully incorporated.
  3. Spread mixture into a parchment-lined loaf pan. Freeze for 8 hours or overnight.
  4. Cut frozen block into drumstick shapes using a hot knife. Refreeze for 2 hours.
  5. Melt white chocolate with coconut oil in 15-second bursts at 50% power. Stir well.
  6. Dip each ice cream shape in the melted chocolate, then roll in crushed cornflakes.
  7. Place coated pieces back on baking sheet and freeze for another hour before serving.

Notes

To keep your chocolate smooth, use refined coconut oil and avoid overheating. Work in batches to keep ice cream shapes frozen during dipping.