Not So "Fried" Ice Cream (Weight Watchers)

Hope Vaillancourt


If you have never had Fried Ice Cream, you’re really missing out, and I do mean REALLY missing out! This is a lighter version of the fried and delicious goodness you find at mexican restaurants. This version is just as yummy but by baking the cereal in the oven for a little while gives it a nice toasty crispy flavor. This recipe is 7 WW Points Plus and makes 2 servings.

pinch tips: How to Cook an Over Easy Egg




5 Min


10 Min


1 c
blue bunny reduced fat vanilla ice cream
1/2 c
corn flake cereal crumbs
1/2 Tbsp
land o lakes light butter spread with canola oil, melted
1 Tbsp
1/2 tsp
ground cinnamon
2 Tbsp
baker's angel flake coconut, sweetened


fat free cool whip (2 tbsp = 0 points)
sugar free hot fudge topping (1 tbsp= 1 points)
sugar free caramel topping (1 tbsp= 1 point)

Directions Step-By-Step

Line a rimmed baking sheet with waxed paper.
With a large spoon or ice cream scoop measure ice cream into two 1/2 cup balls.
Place on baking sheet then place in freezer for 1 hour.
Preheat oven to 350.
Coat another large rimmed baking sheet with non stick cooking spray.
In a medium bowl combine remaining ingredients then mix well and spread on baking sheet.
Bake 5 minutes or until lightly browned and crisp.
Remove to shallow dish and allow to cool completely.
Remove ice cream balls from freezer and roll in cereal mixture coating on all sides. Place on lined baking sheet and freeze for another hour or until ice cream is firm then serve.
Serve with your favorite low point toppings: sugar-free hot fudge topping, sugar free caramel topping, fat free cool whip topped with a cherry, sprinkles etc etc

About this Recipe

Course/Dish: Ice Cream & Ices
Other Tag: Quick & Easy