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Chicken Ice Cream

Chicken Ice Cream
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This playful dessert looks like crispy fried chicken but surprises you with creamy vanilla ice cream inside. Perfect for parties or as a fun family treat, this recipe combines creativity and deliciousness in every bite.

Ingredients

Scale

For the Ice Cream:

  • 2 cups cold heavy cream
  • 1 (14-ounce) can sweetened condensed milk, chilled
  • 1½ teaspoons vanilla extract

For the Coating:

  • 1½ cups white chocolate chips
  • 2 tablespoons refined coconut oil
  • 3 cups cornflakes, crushed

Instructions

  1. Prepare the Ice Cream Base:
    Chill your mixing bowl and whisk attachment for 15 minutes. Whip cold heavy cream on medium-high speed until stiff peaks form. Gently fold in sweetened condensed milk and vanilla extract until smooth. Pour into a parchment-lined baking dish, smooth the top, and freeze for at least 8 hours or overnight.
  2. Shape the Ice Cream:
    Once frozen solid, lift the ice cream block out of the dish using parchment handles. Use a serrated knife warmed under hot water to cut into drumstick shapes. Place shapes on a parchment-lined baking sheet and freeze for another 2 hours.
  3. Prepare the Coating:
    Crush cornflakes into fine crumbs and spread them on a shallow plate. Melt white chocolate chips with coconut oil in a microwave-safe bowl in 15-second intervals, stirring until smooth.
  4. Coat the Drumsticks:
    Dip each frozen ice cream shape into the melted white chocolate, ensuring full coverage, then immediately roll in crushed cornflakes to coat completely. Return coated pieces to the baking sheet and freeze for at least 1 hour before serving.

Notes

Serving Suggestions:

Serve on a platter lined with parchment paper for a fried chicken look. Pair with caramel, chocolate syrup, or strawberry sauce as “dipping sauces.”

Tips & Tricks:

  • Work quickly when shaping and coating to prevent melting.
  • Reheat white chocolate if it thickens during coating; add a small amount of coconut oil if needed.

Storage & Reheating:

Store in an airtight container in the freezer for up to two weeks. Let sit at room temperature for 5 minutes before serving if too firm straight from the freezer.

Find it online: https://icecreamin.com/chicken-ice-cream/