Ingredients
1 quart of your favorite vanilla ice cream
Crispy Coating:
6 cups of corn flakes cereal
½ cup of unsalted butter
2 teaspoons of ground cinnamon
Toppings (all optional):
Whipped cream
Hot fudge or chocolate sauce
Maraschino cherries
Instructions
Prep the ice cream:
Let the ice cream soften at room temperature for about 30 minutes.
Prep the baking sheet:
Line a baking sheet that fits in your freezer with parchment paper.
Make the crispy coating:
Put the corn flakes in a large resealable bag and crush them into fine crumbs using a rolling pin or a food processor.
Transfer the crumbs to a medium bowl and mix in the ground cinnamon.
Melt the butter in a large skillet over medium heat.
Stir in the cereal crumbs mixture and cook until golden brown and fragrant, about 2-3 minutes. Be careful not to burn it.
Remove from heat and transfer to a medium bowl. Let it cool completely for about 5-10 minutes.
Coat the ice cream:
Scoop the softened ice cream with a large ice cream scoop.
Form the ice cream scoops into balls and place them on the prepared baking sheet using your hands.
Roll the ice cream balls in the cooled crispy topping mixture, gently pressing the coating into the ice cream.
Return the coated ice cream balls to the baking sheet.
Chill:
Chill the fried ice cream in the freezer until ready to serve.
Serve:
Serve your fried ice cream with whipped cream, chocolate sauce, and cherries on top if desired. Enjoy!
