No Fry Fried Ice Cream
Deliciously crunchy and sweet dessert with a Mexican flare
Servings: 12 scoops
Equipment
- muffin tin
- Ice Cream Scoop
- Baking Pan
Ingredients
- 1 quart Vanilla Bean Ice cream
- 2 cups Corn flakes cereal crushed
- 2 Tb Melted Butter
- 1 tsp Ground cinnamon
- 3 Tb Brown sugar
Optional Toppings
- Whipped cream
- Caramel sauce
- Cinnamon churro pieces
- Strawberry or raspberry garnish
Instructions
- Preheat oven to 350°
- Scoop 1/2-2/3 cup of ice cream into balls and place in sprayed muffin tin
- Place tin in freezer for at least an hour for the ice cream to harden
Crumble Coating
- Crush corn flakes in zipper bag with a rolling pin, heavy glass, or aluminum can until you are left with fine crumbs
- Mix melted butter, brown sugar, and cinnamon together in a small bowl and pour over cereal crumbs
- Combine mixture well and spread on the bottom of an ungreased cookie sheet
- Bake coating crumbs til browned, approximately 5 minutes, careful not to over bake
- Remove one ice cream scoop at a time from freezer and roll in crumble coating until covered, then replace to freezer
- Repeat with remaining ice cream balls until finished, keeping ice cream in freezer until serving
- Serve on plate with whipped cream, a drizzle of caramel sauce, and top with a piece of cinnamon churro. Enjoy!
Notes
Can be made ahead up to 3 days in advance if properly covered in the freezer.