Cereal Ice Cream Cups Recipe By Tasty

CEREAL ICE CREAM CUPS RECIPE BY TASTY

Steps:

• Lightly grease a 6-cup nonstick muffin tin with nonstick spray.
• In a large pot, melt the butter over medium heat. Add the marshmallows and stir until completely melted and combined with the butter. Stir in the cereal until well coated.
• Divide the cereal mixture into 6 equal portions and roll into balls. Flatten each ball into a disc, then gently press each disc into a cup of the prepared muffin tin. Press the bottom of a small glass into each cup to pack the mixture slightly against the bottom and up the sides of the molds. Let cool to room temperature, about 20 minutes.
• When ready to serve, remove the cereal cups from the muffin tin and scoop the ice cream into the cups.
• Enjoy!

CEREAL ICE POPS

Steps:

• Put twelve 3-ounce paper cups on a tray that will fit inside the freezer. Spoon 1 heaping tablespoon of the peanut butter cereal into each of 4 paper cups. Spoon 1 tablespoon of the cinnamon cereal into each of another 4 paper cups and 1 tablespoon of the corn cereal into each of the 4 remaining cups. Set aside.
• Pour 1 1/2 cups milk into each of 3 separate mixing bowls. Add 2 cups of the peanut butter cereal to one bowl, 2 cups of the cinnamon cereal to the second bowl and 2 cups of the corn cereal to the third bowl; stir to combine. Let the cereal soak in the milk, refrigerated, for a minimum of 30 minutes. Meanwhile, crush the remaining cereal in separate ziptop bags. Put the crushed cereal into 3 small bowls.
• Using a fine-mesh strainer, strain the cereal milk into 3 separate containers with pour spouts. Push as much of the milk as possible out of the cereal. Discard the soaked cereal. Add 1/3 cup of the yogurt to each container of flavored milk and whisk to combine.
• Divide the peanut butter cereal milk among the paper cups with the peanut butter cereal in the bottom, until the cereal rises to the top (about 1/3 cup milk mixture per paper cup). Divide the cinnamon cereal milk among the paper cups with the cinnamon cereal in the bottom, and the corn cereal milk among the paper cups with the corn cereal. Put the tray of cups in the freezer to chill for 2 hours.
• After 2 hours, put an ice-pop stick into each cup. Put the tray back in the freezer for another 2 hours, until the ice pops are completely hardened.
• Put the chocolate chips and coconut oil in a microwave-safe bowl. Microwave for 30-second intervals, stirring after each interval, until the chocolate is melted, about 2 minutes.
• Once the ice pops are frozen, work quickly to peel off the paper cup from each. One by one, dip the end of each ice pop into the melted chocolate and immediately roll in the corresponding crushed cereal (about 1 tablespoon of crushed cereal per pop). Store in the freezer until ready to serve.

CANDY GLASS ICE CREAM CUPS RECIPE BY TASTY

Steps:

• In a heatproof liquid measuring cup with a pour spout, melt 7 candies of the same color for 30 seconds. Continue microwaving in 15-second intervals, if needed, until completely melted and bubbling.
• Wearing latex gloves to protect your hands, carefully pour the molten candy into a cup of the silicone muffin mold. Gently tilt the mold in a circular motion so the melted candy comes all the way up to the edge of the mold, without flowing over. If any candy, spills over the edge of the mold, carefully wipe it clean with a damp paper towel. Repeat with the remaining candy to make 5 more cups. Chill the cups in the refrigerator for at least 30 minutes, until set.
• Gently peel the silicone molds away from the top of the candy cups and push up from the bottom to release the cups. Carefully repeat with the 5 remaining cups. Place the candy cups on a tray and refrigerate until ready to use.
• To serve, scoop the ice cream into the candy cups.
• Enjoy!

ICE CREAM BITES RECIPE BY TASTY

Steps:

• Spread out softened ice cream on a wax paper lined baking tray. Cover with wax paper and press down to evenly spread and smooth. Freeze overnight.
• Remove ice cream from tray, peel off the wax paper and cut into bite size squares. Return to the freezer until ready to dip.
• Microwave 2 cups (350 grams) of chocolate chips with ½ cup (100 grams) coconut oil for 90 seconds, stopping to stir every 30, until melted and smooth. Allow chocolate mixture to come to room temperature.
• Mix in rice cereal.
• Working quickly and in small batches, coat ice cream cubes in chocolate mixture and return to the freezer to harden up.
• Enjoy!

RAINBOW ICE CREAM SANDWICH RECIPE BY TASTY

Steps:

• Prepare ice cream: Add the heavy cream and vanilla to a large mixing bowl. Whip with a hand mixer until stiff peaks form. Fold in the condensed milk and whip again until stiff. Fold in ½ cup (20 G) of Fruity Pebbles.
• Spread the ice cream across a baking sheet lined with plastic wrap to about a 1-inch (2 ½ cm) thickness. Freeze until frozen solid, at least 4 hours.
• Prepare the cereal rounds: Melt the butter in a large pot over medium heat. Add marshmallows and stir until melted and fully incorporated. Add 5 cups (200 G) cereal and mix until combined.
• Pour cereal mixture on a greased and lined baking sheet, then press the mixture down to make it more solid. Let cool at least 10 minutes.
• With a greased cookie cutter, cut out 16 rounds.
• When the ice cream is completely frozen, use the same cookie cutter to cut out 8 rounds of ice cream to fit the cereal rounds.
• Sandwich an ice cream round between two cereal rounds.
• Enjoy!

BROWNIE ICE CREAM CUPS

Steps:

• Preheat oven to 325 degrees.
• Spray a muffin pan with non stick cooking spray, or fill with cupcake liners, and set aside.
• Melt margarine. Stir in cocoa.
• Mix sugar and eggs in mixing bowl.
• Stir in margarine and cocoa. Add vanilla, flour, and salt.
• Drop about 1/3 cup of brownie batter into each cupcake liner, or space.
• Bake for 30 minutes or until toothpick comes out clean after being inserted into the middle.
• After baked, smash down center of each brownie with a spoon, or scoop out the middle, forming a minature bowl. I used my salt and pepper shakers to shape the middle and that seemed to work great.
• Scoop your favorite flavor of ice cream and place into the small brownie bowl, top with your favorite toppings, and serve. Best if served warm!