Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Ice Cream Enchiladas
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- Level: Intermediate
- Total: 1 hr
- Active: 35 min
- Yield: 6 to 8 servings
There’s a surprise inside these enchiladas: ice cream!
- Level: Intermediate
- Total: 1 hr
- Active: 35 min
- Yield: 6 to 8 servings
Ingredients
Directions
- 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.
