Ingredients:
1 tub vanilla ice-cream
100g milk chocolate
90g light brown sugar
150ml double cream
25g butter
1/2tsp salt
Edible cookie dough
50g butter
90g soft brown sugar
1 tsp vanilla extract
70g plain flour
1 tbsp milk
1 packet of 8 tortilla wraps
2 tbsp olive oil
1 tbsp smoked paprika
1/2 tsp cumin powder
1 tbsp onion powder or granules
1 tbsp salt
1/2 pint milk
100g red Leicestershire cheese
1 tbsp corn flour
10 cherry tomatoes
1 red chilli
1/2 red onion
2 lime
3 tbsp ketchup
Here’s how
To make the fish food style ice cream, first remove the vanilla ice cream from the freezer to soften.
To make the caramel place all the ingredients into a non stick pan on a medium heat and let it dissolve, then turn the heat up until all the ingredients have dissolved.
Melt the chocolate in a mixing bowl over a pan of simmer water.
Once the caramel is ready pour into a large oven tray with a good surface area to cool as quickly as possible.
Roll out a piece of parchment paper onto a baking tray.
Once the chocolate is melted transfer into a piping bag made out of parchment paper.
Pipe out lots of little fish Shapes and put them into the fridge to set.
Mix the cooled caramel and chocolate fish together in a bowl with the vanilla ice cream and mix together, then return the ice cream back into the tub and return to the freezer.
To make the cookie dough ice cream, first remove the vanilla ice cream from the freezer to soften.
Mix the sugar and butter in a mixing until light and fluffy, then add the vanilla extract, sat and flour.
When the mixture comes together like a crumble add the mix and stir until it resembles a cookie dough texture.
Using a teaspoon portion out the cookie dough and add to the soften ice cream.
Add the remaining melted chocolate from the fish food and stir the ice cream together carefully so as not to breakup the cookie dough.
To make the tortilla chip
Preheat the oven to 160 degrees.
Cut the tortilla chips up into cake slices, 6 per wrap and add to a mixing bowl with the oil.
Add the remaining ingredients and mix together.
Spread out the wrap wedges and bake in the oven for 15 minutes until crispy and crunchy.
To make the cheese sauce place the milk, grated cheese into a pan on a low heat.
Mix the corn flour with a little water and stir until dissolved, then when the cheese is melted add to the milk and stir until it thickens.
To make the salsa, cut the cherry tomatoes into quarters and place in a bowl with the chopped red onion, lime juice and ketchup.
Finely dice the red chilli and add as much as you to the salsa that way it will be perfect for you.
When the tortilla wraps are ready remove from the oven serve with the cheese sauce and salsa.
