Fried Ice Cream
This Shortcut Fried Ice Cream recipe is an easy dessert that's an impressive way to end any meal. Grab the kids because they'll love making this recipe!
Servings: 6 people
Calories: 564kcal
Cost: $4.33
Equipment
- measuring cups
- rolling pin
- large skillet
- Measuring spoons
- mixing bowl
- baking sheet
Ingredients
- 1 quart vanilla ice cream
CRISPY COATING:
- 6 cups corn flakes cereal or cinnamon toast crunch cereal
- ½ cup unsalted butter
- 2 teaspoons ground cinnamon
TOPPINGS: (all optional)
- Whipped cream
- Hot fudge or chocolate sauce
- Maraschino cherries
Instructions
PREP ICE CREAM:
- Soften ice cream at room temperature for 30 minutes.
PREP BAKING SHEET:
- Line a baking sheet that will fit in your freezer with parchment paper.
MAKE CRISPY COATING:
- Add corn flakes to a large resealable bag. Use a rolling pin to crush cereal into fine crumbs. Alternatively, you can use a food processor.
- Transfer crumbs to a medium bowl and in cinnamon to combine.
- Melt butter in a large skillet over medium heat.
- Stir in cereal crumbs mixture and cook until golden brown and fragrant about 2-3 minutes. Watch the mixture carefully so it doesn't burn.
- Remove from the heat and add to a medium bowl. Allow the mixture to cool completely for about 5-10 minutes.
COAT ICE CREAM:
- Scoop ice cream with a large ice cream scoop. Form the ice cream scoops into balls and place them on the prepared baking sheet using your hands.
- Roll ice cream balls in the cooled crispy topping mixture. Slightly press the coating into the ice cream and return the ice cream balls to the baking sheet.
- Chill the fried ice cream in the freezer until ready to serve.
SERVE:
- Serve with whipped cream, chocolate sauce, and cherry (all optional).
Nutrition
Serving: 1g | Calories: 564kcal | Carbohydrates: 61g | Protein: 8g | Fat: 33g | Saturated Fat: 20g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 332mg | Potassium: 368mg | Fiber: 2g | Sugar: 36g | Vitamin A: 1639IU | Vitamin C: 7mg | Calcium: 215mg | Iron: 8mg