Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Ice Cream Hot Dogs
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- Level: Easy
- Total: 1 hr 30 min
- Active: 30 min
- Yield: 8 ice cream hot dogs
No need to fire up the grill for these dogs — they’re made out of chocolate ice cream. Serve them on sweet brioche buns with all the fixin’s: kiwi-mango relish, coconut sauerkraut and a squiggle of whipped cream mustard. Then tell everyone to grab them while they’re cold!
- Level: Easy
- Total: 1 hr 30 min
- Active: 30 min
- Yield: 8 ice cream hot dogs
Ingredients
Directions
- Beat the ice cream in a stand mixer with the paddle attachment, adding enough red gel food coloring to make the ice cream hot dog–colored. Return to the freezer if the ice cream gets too soft.
- Lay out 8 small sheets of plastic wrap. Quickly scoop some ice cream onto a sheet of plastic; use the plastic to form a hot dog shape, twisting the ends; freeze. Repeat to make more hot dogs; freeze 1 hour.
- Meanwhile, make the relish: Peel and dice the kiwis and mango. Transfer to a bowl and coarsely mash with a fork until the mixture looks like relish.
- Make the mustard: Mix the whipped topping with yellow food coloring and a dab of red to make it mustard-colored. Transfer to a resealable plastic bag.
- Make the sauerkraut: Put the shredded coconut in a small bowl and drizzle with a little maple syrup. Stir with a fork to combine.
- To serve, unwrap the hot dogs and place in the buns. Dip a toothpick in black food coloring (wipe off the excess) and press into the dogs to form grill marks. Pipe the whipped topping on the ice cream hot dogs; serve with the other toppings.
Cook’s Note
Freeze just the ice cream hot dogs, not the buns — bread can get hard and crumbly in the freezer.
