Hey team! Welcome to the last installment of our Taste of Texas dinner party. I’m actually a little sad. Writing this series scratched an itch I didn’t know I had, so don’t be surprised if I do more Texas-style food in the future. That said - if you have any ideas for our next dinner party theme, leave a comment!
I’m thinking something fun, lighthearted, and summery. We’ll see. In the meantime, let’s finish this one with a bang.
Sopapilla Ice Cream Cones with Pecan Praline Ice Cream
makes 32 sopapillas and 1 quart of pecan praline ice cream
I had a vision - a dream! - to make sopapillas and stuff their hollow centers with pecan praline ice cream, turning them into a sort of chewy, crispy Tex-Mex take on the Drumstick. And it WORKED (mostly). The problems I encountered, that you will also encounter, is that not all of the sopapillas will puff up enough to sufficiently stuff. Plus, unless you are working with dang near pro-levels of equipment and speed, the ice cream will melt quickly and the hassle may be more trouble than it’s worth. In lieu of stuffing, you can always sandwich the ice cream between two sopapillas, but when the ice cream cone version works, it REALLY works. 10/10, 5 stars. I leave the decision to you.
By now, you may be wondering what a sopapilla is, and if that’s the case, then you clearly didn’t read my initial post in this series. I know, I know. You totally read it, you just forgot. Here’s a reminder: they are bits of fried dough, not unlike beignets, that are typically dusted with cinnamon and sugar and doused with honey before eaten hot, fresh from the fryer. They are the go-to dessert in most Tex-Mex eateries and they are addictive.
Pecan pralines, on the other hand, are a creamy, sugary candy with amazing mouthfeel, and I do recommend taking the time to make them here. Most recipes use pecan halves, but we’ll use pecan pieces so they incorporate more easily into the ice cream. It’s a simple Cold Stone Creamery-style procedure of smashing the pralines into vanilla ice cream, and it’s fun! However, if you cannot be bothered, buttered pecan ice cream will work. Or even plain vanilla. Actually, all ice cream goes great with sopapillas, so I’ll stop micromanaging you.
Ingredients
For the pecan praline ice cream
1/2 cup light brown sugar
1/4 cup granulated sugar
1 tablespoon light corn syrup
1 tablespoon unsalted butter
2 1/2 tablespoons heavy cream
1/2 teaspoon vanilla extract
1/2 cup pecan pieces
1 quart vanilla ice cream, softened
For the sopapillas
1 cup all purpose flour
1/2 teaspoon kosher salt
2/3 teaspoon baking powder* see note
1/2 teaspoon granulated sugar
1 tablespoon shortening or lard
1/4 cup + 2 tablespoons water
Canola or vegetable oil, for frying
1 teaspoon ground cinnamon
1/2 cup granulated sugar
honey, optional
Instructions
Make the pecan praline ice cream. Place a piece of parchment, wax paper, or a silicon baking mat on a rimmed baking sheet and set aside. Add the brown sugar, granulated sugar, corn syrup, butter, heavy cream, vanilla and pecans (i.e. all of the ingredients) to a pot and stir to combine. Don’t worry about melting the butter first, it will melt and combine naturally as you cook it. Bring the mixture to 235F, aka the soft ball stage in candy-making. Stir occasionally with a heat-proof spatula to make sure the butter is evenly distributed. To achieve the correct mouthfeel, you’ll need to use a candy thermometer or one of these.
Once you’ve hit 235F, remove from heat and stir the mixture for about 2 minutes until it becomes less glossy and more opaque. Don’t overmix it, otherwise it will seize up and won’t be pourable. Pour the entire mixture onto the lined baking sheet. (Don’t worry about dropping it into separate candies because we are gonna smash it all up, anyway.)
Let the mixture cool for at least 30 minutes, then place a piece of parchment on top of it and use the blunt end of a rolling pint to break it up into hazelnut-sized pieces. Empty the container of softened ice cream into a large, chilled bowl. Add the pecan praline pieces to the ice cream and use a strong metal spatula or something similar to mix the pralines into the ice cream. Once the pieces are evenly incorporated, transfer the ice cream to a container and store in the freezer for at least 4 hours before serving.
Make the sopapillas. Combine the flour, salt, baking powder, and sugar in a bowl. Add the shortening and use your hands to evenly cut it into the dry ingredients until it’s sandy. Add the water and mix into a shaggy dough. Knead the dough for about 5 minutes, until smooth. Divide the dough into 4 equally-sized balls, cover with plastic wrap and let rest for 1 hour.
Heat 1 inch of oil in a large pot to 375F. Combine the cinnamon and sugar in a bowl and set aside. Roll each ball of dough into a 1/8-inch thick circle, about 8 inches in diameter. Cut each dough circle into 8 wedges, like it’s a pizza. Fry the dough wedges, 4 at a time, until puffed and browned on both sides, about 2 minutes per side. Use a slotted spoon to dunk them into the oil to help them brown evenly. Drain on a paper-towel lined tray and toss in the cinnamon sugar while hot.
Serve them up. To make cones, take a sopapilla that fully puffed during frying and use a paring knife to cut an opening through the top. Scoop the ice cream inside. Alternately, sandwich a scoop of ice cream between two sopapillas. Or eat a sopapilla with a scoop of ice cream on top. There’s truly no wrong way to do this. P.S. If it were me, I’d have everyone assemble their own cone or sandwich.
Make ahead: The ice cream can be made up to 1 week in advance and kept covered in the freezer. The sopapilla dough can be made and rolled out several hours in advance. There is also a universe where you pre-assemble the cones/sandwiches and keep them tightly wrapped in the freezer. They’ll last up to a week, but the sopapillas will lose all of their crunch, which isn’t necessarily a bad thing, it just depends on what you want out of this deal.
Scalability: This recipe can be doubled or even tripled, according to your needs.
Alts and subs: Sub any type of ice cream you like. Buttered pecan will be the closest in flavor, but any flavor will taste delicious with the sopapillas.
You could also just make the sopapillas. Serve fresh from the fryer and douse them with honey. On that note, you could also just make the ice cream!
Note: To measure 2/3 of a teaspoon, use 1/2 teaspoon + 1/8 teaspoon. It’s close enough.
Up for Discussion
It wouldn’t be a Ruined Table party without a little banter. I always come up with a few theme-appropriate conversation starters to assist in properly “ruining the table” at the end of the night. Sometimes they are a little cheesy. Sometimes they are a little deep. Sometimes they are a little scandalous. They are always fun.
The meal has ended, but the party hasn’t. Gather your buds around the table (preferably a ruined one), open another bottle of whatever you are drinking, and go around in a circle, taking turns answering each of the questions below. Remember to listen just as much as you talk, as most people just want to feel seen and heard. Once you give them that gift, they will give it right back to you. The trick is to speak from your heart and remain open. And of course, as always, to have fun.
There are many amazing people from Texas, but Patrick Swayze reigns supreme. What’s your favorite Patrick Swayze flick? (Mine is Dirty Dancing, with Roadhouse a close runner up.) His first film was 1979’s Skatetown U.S.A. and it’s exactly what you think it is. Please watch the trailer if you have a moment, you will not regret it.
If you could have a free lifetime supply of ONE of these Texas inventions, which would you choose: Dr. Pepper, frozen margaritas, Mary Kay cosmetics, corndogs, ruby red grapefruits, Fritos or breast implants?
The divisions in this country seem almost impossible to surmount. Texas in particular often gets called out for it’s deeply conservative ideals and politicians with questionable ethics. How can we communicate with people whose opinions differ from ours while still standing up for what we believe in, without creating more hate and division?
Which famous Texan do you think would win the biggest belt buckle for bull riding at the rodeo (assume they are all in their prime): Willie Nelson, Beyonce, Janis Joplin, Wes Anderson, Chuck Norris, Selena Gomez, Mark Cuban or Woody Harrelson?
Shopping and Prep Lists
I designed this menu as a complete experience, with recipes that compliment each other. However, there’s no need to cook the entire thing if you are strapped for time, cash or energy. Pick the recipes that resonate with you most, and you’ll still have an epic Taste of Texas dinner party, or use the recipes a la carte - make some weeknight nachos just cause you feel like it. I’m about to make myself a ranch water right now! I’m also still in my pajamas. It’s 3pm.
If you do want to make this entire menu, I made you this handy shopping list and prep plan. You can download and print them both by hitting the buttons below. Or just screenshot them.
Thanks for coming through! If you throw this party or make any of the recipes, please let me know how it goes in the comments or on socials! See you in a few weeks with the next Palate Cleanser.
Stay messy,
McBroom 🤠