Yield: 9 servings
Fried Ice Cream
Prep Time
30 minutes
Cook Time
5 minutes
Additional Time
1 hour
Total Time
1 hour 35 minutes
This no-fry Fried Ice Cream delivers the classic Fried Ice Cream flavor without the fuss and mess. This recipe is convenient and delicious, with the crunchy cornflake topping and creamy vanilla ice cream center!
Ingredients
- 1.5 quart vanilla ice cream
- 6 cups corn flakes
- 10 butter cookies, crushed*
- 2 teaspoons granulated sugar
- 2 teaspoons ground cinnamon
- ½ cup unsalted butter
- cinnamon sugar tortilla chips, optional
- whipped cream, chocolate syrup, maraschino cherries, optional
Instructions
- Line a 13x9 baking dish with foil. Using a large ice cream scoop, portion out about 9 equal sized scoops of ice cream. Return ice cream to freezer for one hour.
- While the ice cream is freezing, crush corn flakes in a food processor using the "pulse" option until desired crumb size. After pulsing your cereal several times, add in the cookie crumbs, sugar, and cinnamon. Pulse a few times until blended. Set aside.
- After the hour of freezing, heat butter in skillet over medium heat. Once melted, add in cereal mixture and cook for about 5 minutes, stirring with a wooden spoon. Remove from heat, pour contents into shallow dish (I use a pie plate) and set aside.
- Remove ice cream balls from freezer. Roll in warm cereal mixture until coated and serve immediately with desired toppings like chocolate syrup, whipped cream, and cherry on top, as well as cinnamon sugar tortilla chips.
Notes
- Ice cream- we love using our homemade vanilla ice cream, but of course store bought is great too. Just make sure the ice cream is firm enough to roll and scoop, and not too soft. Experiment with other flavors too!
- For the cereal, measure it out BEFORE crushing!
- Cookies- these are optional, but add a delicious flavor to the crunchy coating. Pecans, coconut, and golden Oreos are also delicious options. Feel free to skip if desired.
- How to Fry. We love this easy no fry method, but you could fry these ice cream balls too. Instead of cooking the topping on the stove top, roll the frozen ice cream balls in the topping (some people roll the ice cream in egg whites first...you'll need 2-3 egg whites beaten). Heat a large saucepan (dutch oven) with about 4-inches of vegetable oil until it reaches 375 degrees. Keeping the ice cream frozen until ready to fry. Drop in hot oil for about 15- 20 seconds, until golden brown, serving immediately.
- See blog post for more recipe tips and tricks.
Nutrition Information:
Yield:
9Serving Size:
1Amount Per Serving: Calories: 581Total Fat: 26gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 103mgSodium: 302mgCarbohydrates: 82gFiber: 4gSugar: 47gProtein: 7g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.