Remember when Chi-Chi’s introduced us to fried ice cream long ago. Simply scrumptious. We created our own version with a twist… no frying fried ice cream! The crispy cereal is crunchy like fried without all that… and a banana pudding version on a puddle of dulce de leche… just because!
Makes 8
114-ouncecan condensed milk*see note for alternative
½gallonvanilla ice cream
½cupbutter
1tablespoonsugar
8cupsbanana nut crunch cereal
4bananas
whipped cream
cherries with stems
Instructions
To make dulce de leche:
Remove label from milk. Submerse in a pot of water making sure there is 2” of water above top. Cover, bring to a boil then reduce to a simmer for 2-3 hours making sure to keep water at this level. Remove from water and cool completely before opening can.
Crock pot method: (I use mini crock pot)
Submerse can of milk in water with a little extra. Cover and cook on low for 8 hours. Let cool before opening.
Ice Cream Balls:
Using scoop, make balls of ice cream and put into muffin tin lined with cupcake papers. Freeze until hard.
Crush cereal in zippered bag. Melt butter with sugar over medium heat. Add cereal and toss to coat. Toast while stirring for about 6 minutes. Remove to a bowl to cool.
Place ice cream balls into bowl of cereal and press onto balls. (Gloves help keep cream from melting as fast from heat on your hands when coating.) Keep frozen until ready to eat.
Smear plate with dulce de leche and top with coated ice cream ball, banana slices, a dollop of whipped cream and a cherry!*Or, use prepared caramel ice cream topping instead of the dulce de leche.
Notes
Dulce de leche will keep refrigerated for a couple of weeks, if it lasts that long! Do several cans at the time and put into ½ pint jars for gifting.