On April 15, Ray Kroc opened his first McDonald’s restaurant in Des Plaines, Illinois, in 1955. We have him to thank for the McNugget, broken ice cream machines, Mayor McCheese, and those nostalgic Halloween buckets. Being that it’s McDonalds anniversary, I thought I would make some nuggs that carry a sweet fall flavor in the perfect bite size treat.
These Mc-Ice Cream Nuggets are molded into signature nugget shapes, dipped in pumpkin spiced candy coating and rolled in Cap’n Crunch dust. Are these the definition of being extra? Yes, probably, I mean why else would I being doing it?
Now these are a random trend that was actually started at the Milk and Cream Cereal Bar in NYC where they dip theirs in a hot honey and have two variations. One rolled in corn flakes and one rolled in Flamin’ Hot Cheetos.
Back to these nuggs. If you’re looking to make your own and have an afternoon to burn, then lets get to it!
- Nugget Molds
- Ice Cream (I suggest French Vanilla)
- Pumpkin Spice Candy Coating
- Cap’n Crunch Cereal
- Hazelnut Spread (Optional)
Let’s jump right in. Once you get the molds, spoon plenty of ice cream into the mold. Smooth it out and remove any ice cream from outside the mold. Freeze for at least 4-5 hours if you have a deep freezer. If you use your regular everyday freezer give it more time since the temperature is usually not as low and it is opened more frequently. This is the most time consuming process as you only have so many molds to work with and refreezing time….unless you bought a dozen molds.
Once frozen again pop out of the mold and store on a tray inside the freezer uncovered.
When you have the amount of nuggets you desire (the limit does not exist), time to get the candy coating melted. I used the pumpkin spice Meltables from Michaels, but if you don’t want to mess with those I would suggest the white chocolate Magic Shell you can find most places. Whatever you decide to use, melt according to the package or instructions.
At the same time, you want to get a food processor or rolling pin and turn the Cap’n Crunch into a fine dust. The finer the better. Any large pieces should be removed. This will make a difference when you coat the nuggets.
Basically at this point you have to work fast and keep one hand clean. Think of this like you are doing a egg and breadcrumb coating assembly line. Once the candy is melted, let it cool down for a few minutes or otherwise it will melt the nugget immediately. Coat the nugget in the candy and immediately transfer to the Cap’n Crunch dust and coat all the spots. Try not to handle too much. The coating should begin to harden as soon as it hits the dust. This may take some trial and error, so make some extra nuggets just in case.
Once fully coated, return to the pan and back into the freezer. Keeping one hand clean will be essential in moving fast. You will repeat this step still all of your nuggets are coated. Keep an eye on your candy coating as it may start to harden back up before you are done and you may need to reheat for a few seconds.
Serve with some warm hazelnut spread or even hot honey. Enjoy!