Fried Ice Cream
This fried ice cream recipe is made without deep frying, so it’s easy, mess-free, and just as crunchy as your favorite Mexican restaurant dessert.
Ingredients
- 4 large scoops vanilla ice cream
- 2 cups frosted flakes cereal , crushed
- ½ teaspoon ground cinnamon
- 2 Tablespoons salted butter
Toppings: Chocolate sauce, Caramel sauce
Instructions
- Prepare: Line a baking sheet with parchment paper.
- Shape ice cream: Using disposable gloves, form each large scoop of ice cream into a ball.
- Freeze: Place each ball on the prepared baking sheet and freeze for at least 4 hours, or until the ice cream balls are rock hard.
- Toast cereal: In a small skillet, melt 2 Tablespoons butter. Add 2 cups crushed frosted flakes and 1/2 teaspoon cinnamon. Sauté until the cereal is toasted and browned, about 3 minutes. Allow to cool completely.
- Roll ice cream: Remove ice cream from freezer and roll in the cooked cereal, pressing it in a bit so it will stick well.
- Serve: Serve immediately with your favorite toppings.
Notes
You can make fried ice cream ahead, including rolling in the cereal, but it will lose some crispness. I recommend freezing just the ice cream ahead and rolling in the cereal right before serving.
Nutrition
Calories: 265kcal, Carbohydrates: 35g, Protein: 3g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 44mg, Sodium: 196mg, Potassium: 150mg, Fiber: 1g, Sugar: 21g, Vitamin A: 793IU, Vitamin C: 5mg, Calcium: 89mg, Iron: 6mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
