Unfried Ice cream a new spin on a childhood treat
.A classic from my childhood. Of course there was no such “unfried” version then. There is now so eat and enjoy….
When I was a kid living in Toongabbie, out where there were vegetable gardens and we were surrounded by Italians and Maltese there were few exotic things. Most of our neighbours kept traditional foods to themselves. We lived next door to our Nana, born and bred in Hull, England. She adhered strictly to her English roots. Our next door neighbours were Polish and spoke no English but in the houses across the road there lived an Italian caterer, who came and went with trucks and large trays of food that we imagined were probably exotic. On his other side was my friend Julianna whose parents were Ukrainian . Their kitchen always smelled of cabbage as far as I was concerned, this was a vegetable that was not welcome at our table. They made enormous pots of soup containing chicken and yes, cabbage, and a rich cake who’s ingredients included a pound of butter a pound of sugar and close enough to 2 pound of flour. There were big sugary fluffy fried doughnuts filled with jam and I was encouraged to eat.
They had leather lounges and the chairs spun around. More than once we made ourselves sick taking turns to spin ourselves around. We jumped on the beds with crisp white sheets and big fluffy duck down doonas. We preferred her brother Jerry’s bedroom for this activity because he had a huge Queen size bed.
There were no Chinese living around us. The only Chinese in town owned the Chinese restaurant. We never went to that one though, we always went “upmarket” to the Golden Dragon in the next town. ( about 20 minutes away). After ordering the same things each time ( Chicken Chow Mein, Fried rice, Sweet and Sour Pork and Beef in Black bean sauce), we were allowed fried ice cream. There was an unbearable wait for this and it came with strawberry syrup or chocolate sauce.
Here is a non fried and surprisingly good version of these childhood treats. I saw this on skinnytaste . Skater had a try with chocolate sauce and declared them the real deal. Unfortunately he wouldn’t eat more than one because they had touched a bit of caramel sauce!!
- 1 litre (33.5 fl oz) good quality ice cream. A nice heavy creamy brand or if you like frozen yoghurt
- 3 cups of special K ( approx 1 cup for each 2-3 balls of ice cream )
- 1 teaspoon cinnamon ( optional)
- 1 ziplock bag
- 250gm (8 oz) dark coconut sugar
- 200ml ( ¾ cup) Kara coconut cream (or thick unsweetened coconut cream, or thickened heavy dairy cream)
- 80ml (1/4 cup) water
- 1-2 Tablespoon lemon juice
- Soften the icecream slightly. Using an ice cream scoop make as many round balls as possible and put onto a tray and freeze 1-3 hours is best.
- Crush the special K in a zip lock bag till very fine using a rolling pin. You can do this in a processor but make sure the crumbs are not too fine. They need to be crunchy. Add the cinnamon and mix well. Pour onto a lined tray
- Roll the ice cream balls quickly in your hands to shape into lovely round balls. Gloves are good here.Roll each ball in cereal till coated and don't be stingy. Pop each ball into the freezer as you have finished it.
- They are ready. Prepare the coconut caramel if using or serve with unsweetened sauce or chocolate
- Roughly chop the sugar and put it into a pot with the water simmering gently and breaking up the sugar with a fork. There maybe some lumps left but add the coconut cream ( or cream) and simmer for 2-3 minutes until the sauce bubbles and thickens. it will thicken naturally as it boils. Add ½ the lemon juice and taste. Add the rest if you to taste. set aside