Best Unfried Fried Ice Cream Recipes

NO FRY FRIED ICE CREAM

Steps:

• Line a small tray with parchment paper.
• Pre-scoop and form ice cream into approx 2 1/2″ balls
• Place in the freezer to firm up while making the corn flake mixture.
• Pulse corn flakes in food processor to crush into fine crumbs.
• Melt butter in a medium skillet over medium heat, then stir in crushed corn flakes and cinnamon and cook stirring constantly for 5 minutes or until golden brown.
• Remove from heat and stir in the sugar.
• Transfer the corn flake crumbs into a shallow dish and allow to cool.
• Once cooled place ice cream ball into mixture and roll to evenly coat.
• Press corn flake mixture around outer surface if a thicker coating is desired.
• Garnish with chocolate sauce, whipped cream and cherries.

UNFRIED FRIED ICE CREAM

Steps:

• 1. Scoop frozen ice cream out onto waxed paper lined baking sheet and place in freezer for an hour, or until hardened
• 2. Meanwhile, place cereal in gallon zipper bag and crush
• 3. Melt butter in microwave and stir in sugar and cinnamon, then pour into bag with cereal and seal. Knead with hands until well mixed.
• 4. Pour cereal onto a lined baking sheet and place in the oven at 350 degrees, just until toasted about five minutes. Watch as cereal can burn easily
• 5. Remove cereal from oven and allow to cool. Roll hardened ice cream balls in mixture, pressing lightly as you do so.
• 6. Place coated ice cream in 9x13 dish and return to freezer or serve immediately with honey drizzled on and top with whipped cream and a cherry

UNFRIED ICE CREAM!

Steps:

• 1. Line a small tray with freezer paper.
• 2. Scoop out icecream and form into balls
• 3. Place icecream balls in the freezer until firm.
• 4. Melt butter in a medium skillet over medium heat, then stir in graham cracker crumbs and cinnamon and cook stirring constantly for 5 minutes or until golden brown. Remove from heat
• 5. Transfer the graham cracker crumbs into a shallow dish and allow to cool.
• 6. Once crumbs have cooled, place ice cream ball into crumbs and roll until icecream balls are evenly coated with crumbs.
• 7. Garnish each with with https://www.justapinch.com/recipes/dessert/ice-cream/honey-sauce-for-ice-cream.html?new=1 or any other sundae topping you prefer, along with some whipped cream and a cherry!

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.

FRIED ICE CREAM (WITHOUT THE FRIED)

Steps:

• Crush cornflakes in a bag using a rolling pin until crumbs form.
• Melt butter and add cornflakes, coconut, sugar, corn syrup, and cinnamon.
• Roll ice cream into 3 inch balls. To roll the ice cream into balls, only thaw the ice cream slightly so you can easily roll it with your hands. You could even wear plastic gloves to make rolling the balls easier. Then roll the ball in the cornflake mixture. You may need to pack the mixture firmly around the ice cream ball.
• Place the covered ball onto a cookie sheet lined with waxed paper.
• Freeze until firm, about 4 hours.
• When ready to serve, top with whipped cream, hot fudge and caramel.

MEXICAN FRIED ICE CREAM

Steps:

• Place nine 3-in. scoops of ice cream on a baking sheet. Freeze for 1 hour or until firm. , In a shallow bowl, combine cornflake crumbs and cinnamon. Roll ice cream balls in crumb mixture. Place on baking sheet; freeze overnight. Wrap each scoop separately in plastic wrap; transfer to a freezer bag. May be frozen for up to 2 months., In an electric skillet or deep-fat fryer, heat oil to 375°. Unwrap ice cream; fry one scoop at a time for 8-10 seconds. Place in chilled bowls; serve immediately. Top with honey and whipped topping if desired.