The theme for our annual New Year’s Day party this year was Fiesta. We made Honey Lime Chicken Enchiladas and Refried Beans for lunch, and this treat for dessert. I completely forgot I’d taken pictures of it so I could share it here!
I made a ton of cakes and cookies for Christmas so I wanted something a little different – and not as heavy. Instead of actually being deep-fried, this ice cream is rolled in a seasoned cereal mixture to give it a crunch. I used low-fat ice cream to make it even more guilt-free – it was the perfect way to top off our meal.
“Fried” Ice Cream
(from Mr. Food)
1 quart vanilla ice cream
2 1/2 c. frosted corn flakes cereal, coarsely crushed
1 T. butter, melted
1 t. ground cinnamon
Honey and whipped cream, for topping, optional
Line a baking sheet with parchment. Scoop ice cream into eight even balls and place them on the baking sheet. Freeze for one hour.
Preheat the oven to 350F degrees. In a medium bowl, combine the crushed cereal, melted butter and cinnamon. Toss until cereal is covered evenly. Spread on a baking sheet and bake for 5 minutes. Remove from oven and let cool completely.
When the cereal mixture is cooled, roll ice cream bowls in the mixture to coat all sides and return to freezer for at least two hours.
Serve with a drizzle of honey or whipped cream (or both!).