Fried Ice Cream (Without the Fried)

This past summer, I had the opportunity to go to Lake Powell with my friend, on her houseboat. Every night we would have a yummy dessert, and this was by far my most favorite! The best part is, you don’t have to worry about the extra calories because it’s not actually fried; but tastes just as good!

Serves: 8-10

Fried Ice Cream (Without the Fried)

4 hr, 10 Prep Time

4 hr, 10 Total Time

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Ingredients

  • 4 cups of cornflakes cereal, crushed
  • 1 cup coconut
  • 2/3 cup sugar
  • 1/2 cup butter, melted
  • 1 Tablespoon corn syrup
  • 1 1/2 teaspoons of cinnamon
  • 1/2 gallon vanilla ice cream
  • whipped cream, for topping
  • hot fudge, for topping
  • caramel, for topping

Instructions

  1. Crush cornflakes in a bag using a rolling pin until crumbs form.
  2. Melt butter and add cornflakes, coconut, sugar, corn syrup, and cinnamon.  
  3. Roll ice cream into 3 inch balls.  To roll the ice cream into balls, only thaw the ice cream slightly so you can easily roll it with your hands.  You could even wear plastic gloves to make rolling the balls easier. Then roll the ball in the cornflake mixture. You may need to pack the mixture firmly around the ice cream ball.
  4. Place the covered ball onto a cookie sheet lined with waxed paper.
  5. Freeze until firm, about 4 hours.
  6. When ready to serve, top with whipped cream, hot fudge and caramel.
Recipe Type: Dessert
7.6.4
1422
http://www.sixsistersstuff.com/recipe/2013/10/fried-ice-cream-without-the-fried/

 

 

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13 Responses to “Fried Ice Cream (Without the Fried)”

  1. Sadie Freeman
    Made 30 of these babies for our Cinco de Mayo party tonight in addition to homemade tamales, chips, salsa, and red beans and rice. These were amazing! So good. I was surprised. I love my mexican food, and especially fried ice cream and I love this. Definitely a keeper!
  2. Diana Chastain
    Hi Kendra, I know this may be obvious, but the 4 cups of corn flakes is that the measure before or after crushing. I really look forward to serving these soon. I really appreciate all of the recipes you and your sisters share with the rest of us. Thank you so much!

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