Not-Fried "Fried" Ice Cream
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- CHILL TIME
- 2 Hr
- COOK TIME
- 5 Min
Fried ice cream is an American classic, and our Not-Fried "Fried" Ice-Cream is just that, only with a twist. This recipe uses corn cereal and lots of cinnamon to give it that authentic at-the-state-fair taste!
What You'll Need
- 1 container vanilla ice cream (about 1 quart)
- 2 1/2 cups oven-toasted corn cereal, coarsely crushed
- 1 tablespoon butter, melted
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
What to Do
- Preheat oven to 350 degrees F. Line 2 rimmed baking sheets with waxed paper. Coat another large rimmed baking sheet with cooking spray.
- With a large spoon or an ice cream scoop, form 8 ice cream balls, each about 2-1/2 inches in diameter. Place on the lined baking sheet, then place in the freezer for about 1 hour.
- In a medium bowl, combine the remaining ingredients; mix well and spread on the coated baking sheet. Bake 5 to 7 minutes, or until lightly browned and crisp. Remove to a shallow dish and allow to cool completely.
- Remove the ice cream balls from the freezer and roll in the cereal mixture, coating on all sides. Place on the lined baking sheet and freeze 2 to 3 hours, or until the ice cream is firm; serve immediately, or cover and keep frozen until ready to serve.
Nutritional InformationShow More
Servings Per Recipe: 8
- Calories 207
- Calories from Fat 85
- Total Fat 9.4g 14 %
- Saturated Fat 5.8g 29 %
- Trans Fat 0.1g 0 %
- Protein 3.1g 6 %
- Cholesterol 36mg 12 %
- Sodium 134mg 6 %
- Total Carbohydrates 28g 9 %
- Dietary Fiber 0.9g 3 %
- Sugars 19g 0 %
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