Real Recipes From Real Home Cooks ®

not-fried "fried" ice cream

(1 rating)
Recipe by
Marsha Gardner
Florala, AL

Makes a great ending to a Mexican Meal.

(1 rating)
yield 8 serving(s)

Ingredients For not-fried "fried" ice cream

  • 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
  • 1 tsp

How To Make not-fried "fried" ice cream

  • 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.

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