No-Fry Fried Ice Cream
This No-Fry Fried Ice Cream combines vanilla ice cream rolled into balls and then dipped into a buttery, brown sugar, cinnamon, and cornflake topping. Finish it off with some chocolate or caramel sauce for a decadent treat!
Equipment
- Baking Sheets
- Parchment paper
Ingredients
- 1.5 quarts vanilla ice cream
- 1/4 cup dark brown sugar
- 2 tbsp butter
- 1 tsp ground cinnamon
- 2.5 cups crushed corn flakes
- Optional: chocolate or caramel sauce, whipped cream and a cherry
Instructions
- Preheat oven to 350 degrees.
- Using an ice cream scoop, scoop out 6-8 tennis-sized balls and place onto a parchment-lined tray.
- Freeze the ice cream balls for at least 1 hour or until solid.
- While the ice cream is freezing, crush the cornflakes in a plastic bag using a rolling pin or pulse them in a food processor until they become coarse crumbs.
- In a mixing bowl, combine the crushed cornflakes, sugar, and cinnamon.
- Pour the melted butter into the mixing bowl and stir until well combined.
- Place cornflake mixture on a baking sheet and bake for about 4-6 minutes, or until lightly browned.
- Let cool for 15 minutes.
- Take out the frozen ice cream balls and roll them into the cornflake mixture until they are fully coated.
- Place the coated ice cream balls back on the parchment-lined tray and freeze again for at least 1 hour or until solid.
- Take the ice cream balls out of the freezer and drizzle on your favorite toppings if desired.
- Serve and enjoy!