Several months ago I went to a local Mexican restaurant for dinner and finished with one of my favorite desserts, fried ice cream. As I sat there slowly savoring each bite and all of the delicious flavors it had to offer, I really thought about fried ice cream and asked myself, what is the purpose of frying it if you really are only frying the coating? And yes I’m sure some of you are sitting there saying, wait, fried ice cream is really fried in hot oil (no worries, that amazing reality hit me once upon a time too =)? Well, I thought, I’m going to try a Cheaters Fried Ice Cream (yeah, that was my super inventive label for it =). A fried ice cream that has everything normal fried ice cream has to offer, but one that doesn’t have all the tedious steps, lengthy prep times and oily mess that comes along with the real deal. I decided to try simply frying (more of sauteing really) the corn flake coating and then rolling the ice cream in the coating. Plus, butter vs. oil, I will nearly always choose butter. I like the flavor of butter far more so I went with butter instead. I’d imagine you’d be able to toast the corn flakes in oil rather if you’d like to get the same oily flavor. If you wanted to really cheat you could simply sprinkle the warm, buttery corn flake mixture over the top of the ice cream and serve it up like an ice cream sundae. Either way, I hope you have a chance to try this soon especially if you’ve been scared away from preparing fried ice cream at home due to it’s frying method. Enjoy and indulge a little!
Cheaters Fried Ice Cream
Yield: 3 Servings
- 5 cups corn flakes cereal*
- 1/2 cup salted butter
- 2 tsp ground cinnamon
- Vanilla bean ice cream , firm enough to shape but just soft enough to scoop (I prefer Breyers All Natural Vanilla)
- Optional servings suggestions:
- honey or caramel sauce , store bought or homemade
- chocolate fudge sauce , store bought or homemade
- sweetened whipped cream
- cherries , fresh or Marachino, for garnish
Pour cornflakes into a large Ziplog bag, seal bag and use a rolling pin to crush cornflakes. Melt butter in a non-stick 10-inch fry pan over medium heat. Once butter is melted, stir in crushed corn flakes and cinnamon and increase heat slightly. Cook mixture, stirring constantly until golden brown and fragrant (color will deepen and begin to smell lightly toasty and corn flakes should be crisp), about 2 minutes. Remove from heat, pour mixture in a shallow dish and allow to cool slightly. Use a fork to break mixture down if desired.
Remove ice cream from freezer, scoop out desired serving size (you should be able to get 3 baseball size ice cream balls, or more if you do a thinner coating or smaller size ice cream balls) and shape into a ball with clean hands (yeah, it will be seriously cold, like rolling a snowball without gloves so work quickly. If you don't care to have a uniform shape then you can simply just scoop out the ice cream and drop into toasted corn flake mixture without shaping), then immediately drop shaped ice cream ball into corn flake mixture and roll to evenly coat, while pressing corn flake mixture around outer surface for a thicker coating as desired. Serve immediately topped with optional toppings, or place in freezer in an airtight container (without toppings) and chill until serving.
*You could also replace some of the corn flakes with sweetened shredded coconut or finely chopped pecans.
Recipe Source: Cooking Classy