Fried Ice Cream
The perfect Fried Ice Cream - without the deep frying mess! Creamy vanilla ice cream is formed into rounds then rolled through a sauteed buttery cinnamon cornflake topping and finished with chocolate sauce or caramel sauce - talk about decadence!
- 6 cups (162g) corn flakes cereal*
- 1/2 cup salted butter
- 2 1/4 tsp ground cinnamon
- Vanilla ice cream, firm enough to shape but just soft enough to scoop (approx. 32 oz)
- honey or caramel sauce
- chocolate fudge sauce
- sweetened whipped cream
- cherries (fresh or maraschino)
Crush cornflakes: Pour cornflakes into a gallon size resealable bag, seal bag and then use a rolling pin to crush cornflakes to small bits.
Saute cornflakes and cinnamon in butter: Melt butter in a nonstick 10-inch fry pan over medium heat. 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.
Let mixture cool: Remove from heat, pour mixture in a shallow dish and allow to cool.
Shape ice cream: Remove ice cream from freezer, scoop out desired serving size (you should be able to get about 8 individual servings, or 4 big restaurant size sharing servings) and shape into a ball with clean hands.
Roll ice cream in cornflake mixture: 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.
Let set: Freeze for 10 - 15 minutes to re-solidify ice cream, keep frozen until ready to serve. Add toppings just before serving.
- *You could also replace some of the corn flakes with sweetened shredded coconut or finely chopped pecans.
- If you don't care about having uniformly shaped ice cream balls, then you can simply scoop out the ice cream and drop it into the toasted corn flake mixture without shaping.
- Nutrition does not include toppings.