Fried Ice Cream
Firm vanilla ice cream scoops get rolled in completely cooled, butter-toasted cornflakes with cinnamon and sugar for a flaky, restaurant-style dessert with a cold creamy center and no deep frying.
Equipment
- Cupcake pan
- Plastic wrap
- Food processor
- Ziploc bag
- Medium skillet
Ingredients
- vanilla ice cream
- 5 cups Cornflakes cereal
- 1/2 cup butter
- 2 teaspoons cinnamon
- 2 tablespoons sugar
- chocolate sauce (optional)
Instructions
- Portion the ice cream into 2 1/2-inch balls and place them in a plastic-wrap-lined cupcake pan to freeze. Leave them until hard enough to hold their shape during coating.
- Break the measured cereal into crumbs using brief food processor pulses or a sealed zip-top bag. Keep small, recognizable flakes in the mixture instead of reducing everything to dust.
- Heat the butter in a medium skillet until melted, then stir in the crushed cereal and cinnamon for a couple of minutes. The mixture should develop a toasted cereal scent and a fuller cinnamon aroma.
- Take the skillet off the burner, mix in the sugar, and leave the coating to cool completely. The crumbs should have no remaining warmth before they meet the ice cream.
- Turn each firm scoop through the cooled coating until covered with cornflakes. The finished surface should look evenly flaky, with chocolate sauce, whipped cream, and a cherry added only if desired.
Notes
Ingredient tip: Measure the plain cornflakes before crushing them, and stop while small flakes are still recognizable so the coating does not pack into a dense, chewy layer.
Texture tip: Check a pinch of cereal from the center of the skillet to make sure no warmth remains before coating, since warm buttered crumbs will melt the ice cream surface immediately.
Make-ahead tip: Freeze the uncoated scoops tightly covered and store the completely cooled crumbs separately in an airtight container at room temperature, then coat close to serving to keep the crust crisp.
Serving tip: Work with one frozen scoop at a time in a shallow bowl to limit warm-hand contact, and add sauces right at serving so moisture does not soften the cereal.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.