Description
This No-Fry Fried Ice Cream offers all the crunch and flavor of traditional fried ice cream without the mess or heat, using a buttery cinnamon-cornflake coating over creamy vanilla ice cream.
Ingredients
Units
Scale
- 1 quart vanilla ice cream
- 3 cups cornflakes, crushed
- 1/2 cup unsalted butter
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon
- Honey, for drizzling
- Whipped cream, for topping (optional)
- Maraschino cherries, for garnish (optional)
Instructions
- Line a baking sheet with parchment paper. Scoop ice cream into 6–8 balls and place on the sheet. Freeze until firm, at least 1 hour.
- In a large skillet, melt butter over medium heat. Add crushed cornflakes, sugar, and cinnamon. Cook, stirring constantly, for 3–5 minutes until golden and fragrant. Let cool completely.
- Roll each ice cream ball in the cooled cornflake mixture, pressing gently to coat completely.
- Return coated ice cream balls to the freezer for at least 30 minutes before serving.
- To serve, drizzle with honey and top with whipped cream and cherries if desired.
Notes
- Use a cookie scoop for evenly sized ice cream balls.
- Try flavored cornflakes or add crushed nuts for extra crunch.
- Keep ice cream frozen until just before serving to prevent melting.
Nutrition
- Serving Size: 1 ball
- Calories: 320
- Sugar: 21g
- Sodium: 130mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg