Maple Fried Ice Cream
Al Wood
Rated 5.0 stars by 1 users
Category
Dessert
Servings
4-8
Prep Time
25 minutes
Cook Time
2 minutes
It's ice cream and it's fried...need I say more?
Ingredients
-
6 cups cornflakes cereal, crushed.
-
½ cup salted butter
-
2 ¼ teaspoon ground cinnamon
-
4 teaspoon Wood’s Maple Sugar
-
Vanilla ice cream, firm enough to shape, but just soft enough to scoop
-
Honey or caramel sauce
-
Chocolate fudge sauce
-
Sweetened whipped cream
-
Cherries (fresh or maraschino)Peanuts, pecan, walnuts
Optional toppings —
Directions
Optional Toppings —
Pour cornflakes into a gallon-size resealable bag, seal bag, and then use a rolling pin to crush cornflakes to small bits.
Add cinnamon to crushed cornflakes and mix thoroughly.
Melt butter in a nonstick 10-inch fry pan over medium heat. Stir in crushed cornflakes and cinnamon and increase the heat slightly.
Cook mixture, stirring constantly until golden brown and fragrant (color will deepen and begin to smell lightly toasty, and corn flakes should be crisp), about 2 minutes. Caution: Butter burns easily & quickly.
Remove from heat, pour the mixture into a shallow dish, and allow to cool.
Remove ice cream from the freezer, scoop out desired serving size (you should be able to get about 8 individual servings or 4 big restaurant-size sharing servings), and shape it into a ball with clean hands.
Roll ice cream in cornflake mixture: Immediately drop shaped ice cream ball into cornflake mixture and roll to evenly coat, while pressing cornflake mixture around the outer surface for a thicker coating.
Freeze for 10-15 minutes to re-solidify ice cream, and keep frozen until ready to serve. Add toppings just before serving.
Recipe Note
If you don't care about having uniformly shaped ice cream balls, then you can simply scoop out the ice cream and drop it into the toasted cornflake mixture without shaping.
- Choosing a selection results in a full page refresh.
- Opens in a new window.