By Chef Alli
Fried Ice Cream
Ingredients
1 quart vanilla ice cream
1/4 cup packed brown sugar
2 Tbs. butter, melted
1 tsp. ground cinnamon
2 cups crushed cornflakes type cereal
Caramel ice cream topping
Chocolate ice cream topping
Whipped cream and sprinkles, optional
Instructions
Preheat the oven to 350 F.
Using a 1/2 cup ice cream scoop or measuring cup, portion out eight scoops of ice cream onto a parchment or foil-lined baking sheet; freeze for at least 1 hour.
Meanwhile, in a small saucepan over low heat, melt the butter, then add the brown sugar and cinnamon; stir in the crushed cornflakes cereal.
Transfer the mixture to an ungreased, rimmed baking sheet; bake the topping for 5 minutes, then cool completely.
Remove the ice cream portions from the freezer. Using your hands, gently roll each one into a ball, then roll each one in the prepared topping until coated on all sides.
Return the “fried” ice balls to the freezer to freeze until firm, at least 1-2 hours or until you are ready to serve them.
To serve, place the fried ice cream onto a serving plate; drizzle with caramel sauce, chocolate sauce and whipped topping with sprinkles, as desired.
