Fried ice cream is a selling point on a restaurant for little kids, well and maybe adults, too. If you know it will be there, it is an immediate favorite. Here is a super easy version to make at home!
This is called un(fried) ice cream, because it isn’t fried, duh. It tastes amazing and has a delicious crunch. It is so easy and is a make ahead dessert, which I am all about.
We made these to accompany a Mexican Fiesta we had. One of my friend’s eats gluten-free, so I was aware of that and these fit the bill perfectly. I made a homemade salted caramel sauce and chocolate sauce to drizzle on top. We used whipped cream and topped it off with a cherry, of course.
- 3 cups of Rice Chex, finely crushed
- 1 teaspoon of Cinnamon
- 4 tablespoons of Butter, melted
- 4 cups of Vanilla Ice Cream, softened
- Toppings, if desired: Salted Caramel Sauce, Chocolate Sauce, Whipped Cream, Cherries
- First, preheat your oven to 350 degrees.
- Now, place the cereal, cinnamon, and melted butter in a gallon ziplock bag and shake to combine and get all of the cereal coated. Transfer to a sheet pan lined in foil. Bake for 5 minutes, until toasted and crunchy. Set aside to cool completely.
- Next, form the ice cream into balls using your hands or a one cup measurement. Place on a baking sheet and place into the freezer to freeze completely, about an hour.
- After an hour, place the cooled cereal in a clean gallon ziplock bag. Place an ice cream ball in and shake until fully coated. Remove and place back on baking sheet. Repeat with the others and keep in the freezer until ready to eat.
- Top with your favorite toppings and devour!
Recipe from What's Cookin' Chicago