Yes, you read that correctly. An ice cream burrito.
Found around Taiwan’s famous night markets, the ice cream wrap features peanut candy shavings and a spring-roll crepe cover. There is a savory version of this with pork, cabbage and ground peanuts that is a long-standing, traditional dish. However, it’s the tart ice cream and crunchy peanut candy that makes the sweet version such a hit, starting from its origins in Yilan to trendy settings in Taipei.
The ice cream burrito, which can be found all over Taipei’s night markets, comes in various versions such as pineapple, taro and peanut ice cream.
And how exactly does one make this famous treat? First, the crepe is made and laid out. The peanut shavings are then placed on top of it and three scoops of ice cream are set onto that. Then there’s another layer of peanut candy shavings plus the optional coriander. The treat is then folded up like a burrito and put in a to-go bag for you to hold as you explore the rest of the night market.
Another popular option is to include cilantro, which is reminiscent of cilantro in other sweet treats such as mango salsa. All of these options do not disappoint! They serve as another example of the creative and delicious food adventures found in the nooks of Taiwan night markets.
Curious for a taste but not ready to buy a plane ticket right now?
Here’s an at-home recipe from The Guardian:
Homemade run bing with pineapple and peanut ice cream
INGREDIENTS:
Make one flavor of ice cream if you prefer, or use shop-bought. Serves 6.
For the pineapple ice cream: 400g tin pineapple or 300g fresh pineapple, chopped ½ tin condensed milk 400ml double cream
For the peanut ice cream: ½ tin condensed milk 500ml double cream 125g peanut butter
For the brittle: Butter, for greasing 100g roasted, salted peanuts 150g caster sugar
Assemble:
6 frozen spring roll wrappers, defrosted
Handful of coriander leaves, chopped
Method:
To make the pineapple ice cream, put the fruit (drained, if using tinned) in a food processor or whizz with a stick blender to a smooth puree.
1. In a separate bowl, whisk the condensed milk and cream to stiff peaks, then fold through the fruit puree, mixing fully or leaving slightly marbled, if you like.
Pour into a lidded, plastic, freezer-proof container, then freeze until firm, around 4 hours.
2. To make the peanut ice cream, put all the ingredients in a bowl then whisk to stiff peaks. Pour into a lidded, plastic, freezer-proof container, then freeze until firm, around 4 hours.
3. Next, make the brittle. Grease a small baking tin, then put the peanuts in a large, dry frying pan, then, over a medium heat, toast until golden. Add a pinch of salt, then add the sugar, swirling, but not stirring, the pan, until the sugar has melted and turned to a dark golden color. Pour into the baking tin and allow to harden.
4. To assemble, lay a spring roll wrapper on a work surface, then grate or crumble over a generous amount of peanut brittle. Top with three scoops of ice cream – just peanut, just pineapple, or a mixture, if you like – then add more brittle and a scattering of coriander.
Working quickly, fold in the top and bottom of the wrapper, then roll up. Repeat with the rest of the wrappers, and eat immediately.
