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Non-fried "Fried" Ice Cream
Yields: Enough for 8 people
1 quart Vanilla ice cream
2 ½ cupa Oven-toasted corn cereal; coarsely crushed
1 tablespoon Butter; melted
2 tablespoon Sugar
1 teaspoon Ground cinnamon
Line a rimmed baking sheet with waxed paper. With a large spoon or an ice cream scoop, form eight ice cream balls, each about 2 1/2 inches
in diameter. Place on the baking sheet, then place in the freezer for about 1 hour. Preheat the oven to 350 degrees F.
Meanwhile, coat another large rimmed baking sheet with nonstick cooking spray. In a medium bowl, combine the remaining
ingredients; mix well and spread on the baking sheet. Bake for 5 to 7 minutes, or until lightly browned and crisp. Remove
to a shallow dish an allow to cool completely.
Line another rimmed baking sheet with clean waxed paper. Remove the ice cream balls from the freezer and roll in the cereal mixture,
coating on all sides. Place on the baking sheet and freeze for 2 to 3 hours, or until the ice cream is firm; serve immediately, or cover
and keep frozen until ready to serve.