How to Make Fried Ice Cream with No Frying

Transform a plain bowl of ice cream into something a Mexican delight.

Mexican restaurants are known their tantalizing dessert -- fried ice cream, a luscious cinnamon-laced ice cream dessert. When you're feeling like creating your own fiesta at home, avoid dealing with dangerously hot oil spattering in the kitchen and make a healthier un-fried version in the oven.

Things You'll Need

• 1 qt. vanilla or cinnamon ice cream
• 3 cups cornflakes
• 1 tbsp. melted butter
• 1/2 cup brown sugar
• 1 tsp. cinnamon
• Chocolate syrup

Instructions

1. Form the ice cream into eight balls. Place them on a lined cookie sheet. Cover with wrap and keep in freezer until later. Preheat the oven to 350 degrees F.

2. Put the cornflakes into a gallon-size zippered bag. Squeeze the air out, and close it securely. With a rolling pin, roll the bag, crushing the cornflakes into crumbs.

3. Add the soft brown sugar and cinnamon to the melted butter and mix well. Place crumbs and butter mixture into a large bowl. Stir to coat the flakes.

4. Spread the crumbs on a cookie sheet. Brown and crisp the crumbs by baking them in the oven at 350 degrees F for about 8 minutes. Let cool.

5. Bring out the ice cream balls. Roll each ice cream ball in the crumbs until coated. To serve later, place the coated ice cream balls back on a lined cookie sheet, cover, and put in the freezer.

6. To serve now, place each ice cream ball in a large goblet or margarita glass and drizzle a little chocolate sauce over it. Garnish with a maraschino cherry.

References

• SouthernPlate.com: Un-Fried, Fried Ice Cream