Not-Fried "Fried" Ice Cream

Marsha Gardner

By
@mrdick1950

Makes a great ending to a Mexican Meal.


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Rating:

Comments:

Serves:

8

Ingredients

1 qt
vanilla ice cream (see note below)
2 1/2 c
oven-toasted corn flake cereal, coarsely crushed
1 Tbsp
butter, melted
2 Tbsp
sugar
1 tsp
cinnamon

Directions Step-By-Step

1
Line a rimmed baking sheet with waxed paper. With a large spoon or ice cream scoop, form 8 ice cream balls, each about 2 1/2 inches in diameter. Place on baking sheet, then place in freezer for about an hour.
2
Preheat oven to 350-degrees.
3
Meanwhile coat another large rimmed baking sheet with nonstick cooking spray. In a medium bowl, combine the remaining ingredients; mix well then spread on the baking sheet. Bake for 5-7 minutes, or until lightly browned and crisp.
4
Place in a shallow bowl and allow to cool completely. Line another rimmed baking sheet pan with waxed paper.
5
Remove ice cream balls from freezer and roll in the cereal mixture, coating on all sides. Place on lined baking sheet and freeze for 2 to 3 hours, or until ice cream is very firm.
6
Serve immediately or cover and keep frozen until ready to use.
7
NOTE:
If you would like this even lighter that it already is, reduced-fat ice cream or frozen yogurt will work just fine. The way the coating is done, the finished dessert still comes out as yummy as if it was deep-fried.

About this Recipe

Course/Dish: Ice Cream & Ices
Other Tag: For Kids