(No Fry) Fried Ice Cream
Welcome to Whisked Away Kitchen where you’ll find globally-inspired recipes featuring seasonal ingredients for the adventurous home cook!
Print Recipe-
Prep Time
20 Minutes -
Cook Time
5 Minutes -
Servings
6
Ingredients
- Hiland Vanilla or Vanilla Bean Ice Cream
- 4 cups cornflakes
- 1 cup sweetened coconut flakes
- 8 tablespoons butter
- 1 teaspoon ground cinnamon
- Hiland Whipped cream to garnish
- Maraschino cherries to garnish
Directions
- Line a baking sheet with parchment paper. Scoop out six large balls of ice cream using about 2/3 cup of ice cream each. Place on the prepared baking sheet and transfer to the freezer.
- Place the cornflakes and coconut flakes in a food processor and process until coarsely crushed. Alternatively, place in a zip-top bag and crush with a rolling pin.
- Melt the butter in large skillet over low heat. Add the crushed cornflakes, coconut flakes and cinnamon. Cook for 4-5 minutes or until lightly toasted. Stir often. Transfer to a large bowl and allow to cool.
- When the ice cream is frozen solid, roll each ball through the cornflake mixture. Press the cornflakes into the ice cream until evenly coated. Return to the freezer for at least 15 minutes before serving. Garnish with whipped cream and maraschino cherries if desired.
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