Best Fried Ice Cream With Cereal Crust Recipes

FRIED ICE CREAM WITH CEREAL CRUST

Steps:

• Preheat the oven to 325 degrees F.
• Combine the corn flakes, coconut flakes, butter, granulated sugar and cinnamon on a large baking sheet and bake until golden and crisp, about 8 minutes.
• Use a 2-inch scoop to scoop 4 balls from each flavor of ice cream. Roll to coat the balls in the corn flake mixture on all sides and freeze for at least 30 minutes and up to overnight.
• Serve the ice cream with the Fried Sweet Dough and drizzle with chocolate sauce.
• Heat the oil in a large Dutch oven or heavy high-sided pot to 350 degrees F.
• Working in batches, fry the dough pieces until puffed and golden, about 1 minute. Remove with a slotted spoon and drain on a towel-lined plate.
• In a medium bowl, whisk together the confectioners' sugar and cocoa and sprinkle over the fried dough.

CINNAMON-HONEY "FRIED" ICE CREAM

Steps:

• Scoop 6 (1/2-cup) balls of ice cream onto cookie sheet. Freeze 15 minutes.
• Meanwhile, place cereal in shallow pan. Drizzle 2 tablespoons of the honey evenly over cereal; mix well with fork until crumbly.
• Quickly roll 1 ball of ice cream at a time in cereal mixture to coat; return to cookie sheet. Freeze ice cream balls until firm, about 20 minutes. (If desired, cover and freeze until serving time).
• In small microwavable bowl, microwave remaining 2 tablespoons honey, uncovered, on High 20 to 30 seconds or until warm. To serve, place ice cream balls in individual dessert dishes; drizzle each with 1 teaspoon warm honey.

FRIED ICE CREAM

Steps:

• Scoop ice cream into 8 - 1/2 cup sized balls. Place on baking sheet and freeze until firm, about 1 hour.
• In a shallow dish, combine cornflakes and cinnamon. In another dish, beat egg whites until foamy. Roll ice cream balls in egg whites, then in cornflakes, covering ice cream completely. Repeat if necessary. Freeze again until firm, 3 hours.
• In deep fryer or large, heavy saucepan, heat oil to 375 degrees F (190 degrees C).
• Using a basket or slotted spoon, fry ice cream balls 1 or 2 at a time, for 10 to 15 seconds, until golden. Drain quickly on paper towels and serve immediately.

CORNFLAKE FRIED ICE CREAM

Steps:

• Using a 1/2-cup ice cream scoop, form two scoops of ice cream. Cover and freeze for 1 hour or until firm. In a small bowl, whisk 2 tablespoons cream and 1/8 teaspoon vanilla. In a shallow bowl, combine cornflakes and cinnamon. Dip scoops into cream mixture; roll in cornflakes. Set aside remaining cornflakes. Cover and freeze for 1 hour or until firm. , In a small bowl, whisk together the remaining cream and vanilla. Dip scoops into cream mixture; roll in remaining cereal mixture. Cover and freeze for 1 hour or until firm. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry each ice cream ball for 12-15 seconds or until golden. Drain on paper towels. Serve immediately with whipped cream.

FRIED ICE CREAM DESSERT BARS

Steps:

• In a large skillet, melt butter over medium heat. Add cornflakes and cinnamon; cook and stir until golden brown, about 5 minutes. Remove from heat; stir in sugar. Cool completely., In a large bowl, beat cream, evaporated milk and salt until it begins to thicken. Gradually beat in condensed milk and vanilla until thickened., Sprinkle half the cornflakes onto bottom of a greased 9-in. square baking pan. Pour filling over crust; sprinkle with remaining cornflakes. Cover and freeze overnight. Cut into bars. If desired, serve with honey, whipped cream and cherries.