Description
A quick and easy no-fry version of fried ice cream featuring creamy vanilla scoops coated in a crispy cinnamon-sugar cornflake crust for a delicious hot-and-cold dessert contrast.
Ingredients
- 4 cups vanilla ice cream
- 3 tablespoons butter
- 3 cups corn flakes cereal
- 1 teaspoon ground cinnamon
- 1 tablespoon granulated sugar
- Chocolate syrup, honey, whipped cream, or chopped nuts (optional)
Instructions
- Scoop ice cream into 1/2 cup balls and place on a parchment-lined tray.
- Freeze for 1–2 hours until firm.
- Crush corn flakes into small crumb-like pieces.
- Melt butter in a skillet and toast corn flakes for 4–5 minutes until golden.
- Remove from heat and mix in cinnamon and sugar. Let cool.
- Roll frozen ice cream balls in the cooled coating, pressing gently.
- Freeze coated balls for another 30 minutes.
- Serve immediately with desired toppings.
Notes
- Ensure ice cream is fully frozen before coating.
- Cool coating completely before use.
- Double coat for extra crunch.
- Use different ice cream flavors for variety.
- Store in freezer up to 3 days.
- Serve immediately to maintain texture contrast.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Fry
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 20g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
