There’s a surprise inside these enchiladas: ice cream!
| Level: | Intermediate |
| Total: | 1 hr |
| Active: | 35 min |
| Yield: | 6 to 8 servings |
| Level: | Intermediate |
| Total: | 1 hr |
| Active: | 35 min |
| Yield: | 6 to 8 servings |
Ingredients
- 6 to 8 store-bought crepes
- 1 1 1/2-quart rectangular container vanilla ice cream
- 1 cup orange candy melts
- 1 1/2 cups strawberry fruit spread or ice cream topping
- Red food coloring
- 1 to 2 ounces white chocolate (from a 4-ounce bar)
- Chopped fresh mint, for topping
Instructions
- Carefully fold each crepe into quarters and trim with kitchen shears so the folded sides are about 4 inches long — this will give you 8-inch crêpes.
- Cut the carton off the ice cream. Lay the ice cream block on its side and cut into 3/4-inch-thick slabs. Cut each slab in half lengthwise to make 6 to 8 rectangles. If the ice cream is getting too soft, return to the freezer until firm.
- Working quickly, place a rectangle of ice cream in the middle of each crepe, then wrap the crepe around the ice cream. Arrange in a 9-by-13-inch baking dish and freeze until firm, at least 30 minutes.
- Meanwhile, melt the candy melts in the microwave in 30-second intervals, stirring. Pour into a foil muffin liner set on a plate. Refrigerate until set, 30 minutes.
- Whisk the strawberry spread in a small bowl until smooth. Add a few drops of red food coloring and whisk to combine.
- Using a vegetable peeler, shave the white chocolate onto a sheet of parchment. If the chocolate is hard to shave, warm it up slightly with the palm of your hand.
- Remove the orange candy from the muffin liner. Shave the orange candy onto the parchment.
- Spoon the strawberry spread over the ice cream enchiladas and around the edge of the pan.
- Sprinkle with the white and orange shavings, then top with chopped mint.