Description
This Fried Ice Cream combines creamy vanilla ice cream with crunchy cornflakes and coconut, creating a delightful dessert that’s both easy to make and truly satisfying. Perfect for a fun treat or a special occasion, this recipe captures the essence of homemade goodness.
Ingredients
Scale
- 1/2 gallon premium light vanilla ice cream, divided into 8 even 1/2 cup scoops
- 3 cups cornflakes, crushed
- 1 cup sweetened flaked coconut, pulsed in a food processor to finely chop
- 6 tbsp salted butter
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
- Hot fudge or caramel sauce, whipped cream, and cherries for serving
Instructions
- Preheat the oven to 350°F and line a rimmed baking sheet with parchment paper.
- Place the cornflakes in a large plastic storage bag and crush them finely with a rolling pin.
- Pulse the coconut in a food processor to chop it finely, then add it to the bag with the cornflakes, along with sugar and cinnamon. Seal and shake to combine. Pour in the melted butter and shake again to coat.
- Spread the cornflake mixture in a single layer on the baking sheet.
- Toast in the oven for 8-12 minutes, or until lightly golden brown, stirring periodically for even cooking. Allow to cool on the pan or transfer to a shallow dish.
- Using a 1/2 cup scoop, form balls of ice cream, handling them with clean hands to shape evenly. Place the scoops on a wax paper-lined baking sheet and freeze for at least 30 minutes to set.
- Roll the ice cream balls in the cooled cornflake mixture and transfer back to the baking sheet using a slotted spoon. Freeze again just until firm for about 30-60 minutes.
- Serve drizzled with hot fudge or caramel sauce, accompanied by whipped cream and a maraschino cherry if desired.
Notes
Ensure the ice cream is firm for easier scooping.
You can experiment with different toppings like crushed nuts or sprinkles.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 20g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
