Craving for fried ice cream? Here’s what you need to know
1 box corn flake cereal, 1/2 cup granulated sugar, 2 tablespoons cinnamon, 1/2 cup (1 stick) unsalted butter melted, 3 (1 1/2 quarts) containers vanilla ice cream (18 cups ice cream), Sauces (Caramel, Hot Fudge, Strawberry Sauce, Honey, Maple Syrup, etc), whip cream, cherries toppings can be optional.
Initially preheat oven to 425° F.
Finely crush the corn flake cereal in a sealable plastic bag with a rolling pin or pan.
Put crushed cereal in a large bowl and mix in butter. Stir in sugar and cinnamon until well blended.
Arrange cereal mixture on baking sheet(s) in thin layers and bake at 425 degrees F for 10-15 minutes till golden brown, stirring after every 3-5 minutes. Remove from oven and cool completely.
Line some plates with wax paper. Make about ½ cup or 1 cup scoops of ice cream and place on baking sheets. Just divide out the ice cream and put the scoops back in the freezer. Freeze it until hard.
Take few ice cream scoops roll into balls, roll in crushed cereal and put back in the freezer. Repeat it for remaining scoops. Ready to serve. Serve with your favorite toppings.
TIPS: Make sure the cereal mixture is completely cooled before rolling the ice cream in it. Work with the ice cream in batches and keep the rest in the freezer so that the ice cream doesn’t melt too much.
SUBSTITUTIONS: Use any flavor of ice cream or use frozen yogurt or low fat ice cream. You could also add other things to the cereal mixture such as chopped nuts, toasted coconut, other cereals, chocolate chips, sprinkles, etc. For a gluten-free dessert make sure your brand of ice cream, corn flakes, and other ingredients are gluten-free