College Style Fried Ice Cream

As I said last time, this will be my last post for a while, I'm leaving college for summer (yea!) and I'm going to leave with a simple and tasty treat. When I think of fried ice cream I think of baking complications and birthdays at Mexican restaurants. I don't have a deep-fat fryer to begin with. So this is a slight twist to the average recipe, because let's be real, what college student doesn't have ice cream and cereal in their room? Though I wouldn't suggest Chunky Monkey and Captain Crunch, but a fudgey ice cream and cinnamon flavored cereal wouldn't be horrible. Oh the possibilities...


College Style Fried Ice Cream


1 pint of vanilla ice cream (or desired ice cream, I have Ben & Jerry's Cake Batter)
2 cups of Cinnamon Toast Crunch (or desired cereal)
2 T. butter, melted
3 T. honey
1/8 tsp. cinnamon

Fresh Scoops

Crunched cereal and butter

Scoop desired size of ice cream scoops and place on either a plate or baking sheet. My fridge can only hold plates and I don't have an ice cream scoop so my spoon created small scoops. Freeze for about an hour or more; until they're firm.

Scoops rolled in cereal mix

In a shallow bowl, crunch cereal and mix with melted butter until mixed. Then roll ice cream scoops until completely covered in cereal. Freeze overnight. If you wrap them in plastic wrap, they can be frozen for a longer period of time.

Scoops with honey drizzle

When ready to serve, stir the honey and cinnamon in a microwave safe cup or bowl and microwave until smooth and runny, about . Place ice cream scoops into bowls and drizzle with honey mixture. Serve immediately.

Some ice cream/cereal combinations probably won't work with the honey drizzle so you might want to leave it off. You can also use normal toppings like chocolate and caramel, and they are good enough to eat without a drizzle even.

Until I bake next, I'm Sarah

Peace

Cooking Storage in Small Spaces

One of the biggest problems with baking in small spaces is limited storing space. As I'm in a college dorm, what little storage I have goes to clothes and other material goods - not baking. However, I've made it work. Here are some tricks that I use.

I have a drawer in my dresser that I use as a 'pantry' and goods area:

I fit (from left to right) food coloring, cinnamon sugar, sprinkles, coffee, coffee creamer, vanilla and almond extract, large plastic bags, saran wrap, aluminum foil, four, powdered, granulated and brown sugar, cookbook, salt, honey, tooth picks, baking soda and powder, corn starch, coca powder, cinnamon, rolling pin wrapped in silpat, small plastic bags, cooking spray.

 

 

And it some how still closes shut without problem. Just so you know, the dimensions are 25"x20"x5". Of course all perishables are kept in the fridge.

I also keep all my utensils (minus everyday plates and forks, etc) inside a plastic tub that I store in my closet. I could/should go to the next size up but the lid closes, so I'm not complaining. The dimensions are 14"x10"x7".

 


Pretty much everything that I showed at the beginning of the blog fits in there. The key is to stacking and layering. A deep bowl can hold lots of things and spatulas can fit under the roundness. A flat dish can hold a folded apron if you want to keep it there. Another way to organize it is by importance or by what you use more often. If you want to keep two smaller boxes, one for more used/common items and the other for less used/unique items, that would work also.

I keep my sheet cake pan, cookie sheet, and container in a cloth bag that either hangs from a doorknob or is in its true spot at the top of my closet. I could probably fit them in my drawer but this is just how I've had it.

I'm going to leave for the summer with one last treat to cool off with. Hint: cinnamon toast crunch.

Until I bake next, I'm Sarah
Peace