No-Fry Fried Ice Cream

Prep Time 25

Cook Time 3

Chill/Freeze Time 15

Total Time 45

Cornflake-coated vanilla ice cream balls with all the drama, none of the actual frying. Crunchy, cinnamon-scented outer magic meets cold, creamy centers, dressed up with honey, fudge, whipped cream, and cherries for major dessert theater, minus the flames.

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Servings

Ingredients

Crunchy Coating

3 cups corn flakes plain, not sweetened
4 tbsp salted butter or unsalted with a pinch of salt
2 tsp ground cinnamon

Ice Cream Balls

4 scoops vanilla ice cream full-fat, about 4 oz each

Toppings

honey or caramel sauce for drizzling
chocolate fudge sauce for drizzling
whipped cream for topping
cherries fresh or maraschino, for garnish

Equipment

Instructions

Crush the cornflakes: Place corn flakes in a large freezer bag (leaving a small gap for air), then crush with a rolling pin until you have small crumbles. Alternatively, pulse in a food processor until just chunky.
Toast the cornflakes: In a non-stick skillet over medium heat, melt the butter. Once bubbly, stir in crushed corn flakes and cinnamon. Continue stirring for 2, 3 minutes, until golden brown and fragrant. Remove from heat and transfer to a shallow bowl; let cool.
Shape the ice cream: Using a 4 oz scoop, portion out ice cream and shape quickly into a ball with your hands. (Tip: chill hands first or wear food-safe gloves to minimize melting.)
Coat the ice cream: Roll each ice cream ball in the cooled cornflake mixture, pressing lightly so the coating adheres. Shake off any excess.
Freeze: Place coated ice cream balls on a parchment-lined baking sheet. Freeze for at least 15 minutes, or up to a week in an airtight container.
Finish and serve: When ready to serve, drizzle with honey or caramel and chocolate fudge sauces. Top with whipped cream and a cherry. Serve immediately!

Notes

Stash extra crunchy coating in a jar for topping yogurt, pancakes, or even bliss balls. For nut lovers, toss in a handful of chopped toasted pecans or almonds. For a vegan version, swap in plant-based ice cream and vegan butter.

Nutrition