🍦 What Makes This Recipe So Good
Looks can be deceiving, so don’t let the presentation fool you. Fried chicken ice cream is made with vanilla ice cream, white chocolate, and a coating of crushed cornflakes. Not fried chicken at all! This recipe is inspired by the super popular “Not Fried Chicken” ice cream from Life Raft Treats. Ours isn’t exactly the same, of course. We skipped the cookie “bone” and went with “boneless chicken” instead. We also opted for a simple homemade vanilla ice cream rather than the waffle cone ice cream Life Raft created for the original. Still, this is a tasty alternative if your budget’s tight or you’re throwing a themed party that warrants several buckets of fried chicken ice cream drumsticks.
👩🏼‍🍳 Chef’s Tips
If your kitchen is particularly warm, batches will be your best friend. Instead of cutting the entire block of ice cream and shaping the pieces in one go, put the ice cream back in the freezer as often as needed so it doesn’t soften too much. Same with “breading” the ice cream in the chocolate and cornflakes. If you can only work on half at a time, that’s ok! You can split everything between 2 baking sheets and leave one in the freezer while you work with the other. That way, nothing’s melting and refreezing multiple times. What’s fried chicken without a dipping sauce? Not traditional chicken dipping sauces of course. Instead of BBQ sauce, sweet and sour, or honey mustard, serve your ice cream chicken drumsticks with caramel, honey, chocolate sauce, or strawberry sauce. The trick to cutting the frozen ice cream super easily is really simple. You just need a long, sharp knife and hot water. The knife can be a serrated knife or a chef’s knife (with a smooth blade). Hold the knife blade under hot running water until it’s nice and warm, then dry off the water and cut into the ice cream before the blade cools. Do that after each cut and the whole process will be so much easier and faster than using a room temperature knife.
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