Ingredients

For the ice cream

450 g (16 oz) Cold heavy cream

280 g (10 oz) Cold sweetened condensed milk

1 - 2 tsp Vanilla extract

For the chocolate shell

300 g (10 oz) White chocolate

A small piece of dark chocolate

3 tbsp Coconut oil

For the crispy coating

Cornflakes

Method

For the ice cream

In a bowl combine cold heavy cream, cold condensed milk and vanilla extract. Whip to medium-to-stiff peaks.

Transfer in a baking dish lined with parchment paper( line the sides as well) and freeze over night.

Remove the ice cream from the baking dish and quickly cut out some chicken strips. Have fun - make your favorite KFC order!

Quickly place onto a tray lined with parchment paper and skewer each piece of ice cream. This step isn't mandatory but it does help in coating the chicken.

Place back in the freezer for about 2-4 hours. The ice cream needs to be completely frozen or the chocolate shell won't stick.

For the chocolate shell

In the meantime you can make the chocolate shell. In a bowl combine white chocolate, dark chocolate and coconut oil.

Microwave this mixture, stirring every 30 seconds, until melted. Set aside at room temp to cool. Do not dunk your ice cream in hot chocolate!

For the crispy coating

Dip one piece of ice cream at a time into the chocolate, and quickly coat in crushed corn flakes. It's important to do one piece at a time, so keep the other ones in the freezer until you’re ready to dunk.

Enjoy immediately or store in an air tight container in the freezer until ready to serve and eat.