Fried Ice Cream
Crunchy cinnamon-sugar corn flakes coat creamy scoops of ice cream, topped with honey, whipped cream, and strawberries. This No-Fry Fried Ice Cream has zero deep-frying involved.
Servings: 10
Ingredients
- (1) 12-ounce box Corn Flakes Cereal
- 1/2 cup Salted Butter
- 1 cup Brown Sugar
- 1 to 2 Tablespoons Cinnamon
- 1/2 gallon Vanilla Ice Cream
Optional Toppings:
- Honey, Caramel Sauce, Whipped Cream, Maraschino Cherries, Strawberries, Chocolate Syrup
Instructions
- Crush the Corn Flakes cereal. While the cereal is still in the package, crush the corn flakes with a rolling pin until they are crushed into small flakes.
- In a medium saucepan, melt butter over medium heat. Add brown sugar and cinnamon and cook until bubbly, about 4-5 minutes, or until the sugar is completely smooth and dissolved.
- Stir in the corn flakes and stir to coat. Remove from heat and let the mixture cool completely.
- Form the Ice Cream Balls. Scoop firm ice cream into balls (use an ice cream scoop and then quickly roll with your clean hands). Roll into the size of a baseball.
- Roll each ice cream ball in the corn flake mixture until well coated. Place each ice cream ball on a tray lined with wax paper or parchment.
- Freeze again until firm (1-2 hours or overnight.
- When ready to serve, drizzle with honey or caramel sauce, top with fresh whipped cream, and a maraschino cherry. Some optional toppings are fresh diced strawberries tossed in sugar, sweetened coconut, chocolate syrup, or dulce de leche.
Notes
Can I make this ahead of time?
Yes! These ice cream balls are perfect for making ahead. Once they are rolled in the toasted corn flake coating, you can store them in an airtight container in the freezer for up to 1–2 weeks. Just add toppings like honey or whipped cream when ready to serve.
Yes! These ice cream balls are perfect for making ahead. Once they are rolled in the toasted corn flake coating, you can store them in an airtight container in the freezer for up to 1–2 weeks. Just add toppings like honey or whipped cream when ready to serve.
