All the deliciousness of fried ice cream butnone of the mess! A decadent yet simple dessert you can make at home. Creamyvanilla ice cream coated in crunchy cornflake topping drizzled with chocolateand caramel sauce. This no-fry version of deep fried ice cream does not use adeep fryer making for a quick and easy clean up!
Ingredients
6cupscorn flakes
1/2cupbutter, salted
2 1/4tspground cinnamon
32ozVanilla ice cream
Toppings
Honey or caramel sauce
Chocolate fudge sauce
Whipped cream
Cherries, fresh or maraschino
Instructions
To create the topping add the corn flakes to a large freezer bag. Seal the bag leaving a small 1 inch gap to let air escape and crush the corn flakes with a rolling pin into small pieces. You can also add the corn flakes to a food processor and blitz into a coarse crumble.
Add butter to a non-stick pan over medium heat and once melted add the crushed cornflakes and cinnamon. Continue to cook 2-3 minutes, stirring constantly until the corn flakes become golden brown. They should darken and start to smell toasted and nutty. Remove from the heat and pour mixture into a shallow bowl to cool.
To create the ice cream balls, scoop a 4 oz serving of ice cream from the container and shape into a ball with your hands. Make sure the ice cream is frozen enough to stay firm while shaping.
Immediately coat the ice cream ball in the corn flake topping by placing the ball in the dish with the cooled topping and rolling to coat evenly. Lightly press the coating into the ball and shake lightly to remove any excess coating. Repeat for the remaining ice cream to form 8 total portions.
Place the coated ice cream balls on a parchment lined baking sheet and return them to the freezer to refreeze for at least 15 minutes or until ready to serve.
Before serving drizzle with your choice of chocolate sauce, caramel sauce, whipped cream, and cherries.