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How to Make Chocolate-covered Cheetos Ice Cream

I recently purchased an ice cream maker. Be afraid. Be intrigued. Be ready to run out and buy one of your very own. That way you can make Chocolate-Covered Cheetos Ice Cream. You’re Welcome.

I know what you’re probably thinking, “Becky, you sure know how to rock a polar bear hat/scarf/mittens combo.” Thank you, and I know, right! But you’re probably also thinking, “Wouldn’t the Cheetos get soggy?” Not if you dip them in chocolate first! The coating creates a buffer around the Cheetos to help them maintain maximum crispiness for as long as this ice cream lasts (which won’t be long). I used the Simple Vanilla Ice Cream recipe that came with my Cuisinart Ice Cream and Sorbet Maker (which, in and of itself, is an amazing ice cream and a perfect base for all kinds of crazy mix-ins).

Chocolate-Covered Cheetos Ice Cream

Ingredients

  • 1c Cheetos, chopped into pieces (around the size of an M&M or even as big as a Peanut M&M)
  • chocolate baking bark
  • 1c  whole milk
  • ¾c sugar
  • pinch salt
  • 2c heavy cream
  • 1T vanilla

Directions

  1. In a medium bowl, whisk milk, sugar and salt until the sugar is dissolved.
  2. Stir in the heavy cream and vanilla.
  3. Cover and refrigerate 1 to 2 hours, or overnight.
  4. In the meantime, melt baking bark and coat chopped up Cheetos in chocolate (accidental alliteration!) so no orange is showing.
  5. Turn on the ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes.
  6. About 5 minutes before the ice cream is ready, pour in the Cheetos.
  7. Transfer the ice cream to an airtight container and place in freezer for about 2 hours before serving.

Have you seen that commercial with the taste buds who are chanting “Snickers Ice Cream!”? Well, when you try this Chocolate-Covered Cheetos Ice Cream, your mouth with be saying, “Snick-who?”

I cannot wait to get back into the kitchen and try out other ice cream recipes. And I’ll be sure to fill you in (Ow! Ow!) when I hit frozen dairy dessert gold.

By Becky McKay

Becky McKay is known around the Internet blogosphere as "The Cereal Baker," most often responsible for not following any rules in the kitchen. She is currently on a mission to cover every food in the world with some level of chocolate.

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