Easy Fried Ice Cream

Course Dessert

Cuisine American, Mexican Inspired, Southern

Keyword easy-fried-ice-cream, fried-ice-cream

Prep Time 15

Freeze time 1 30

Total Time 1 45

Servings servings

Calories 599kcal

1/2 gallon premium light vanilla ice cream (light or full fat) divide into 8 even 1/2 cup scoops
3 cups cornflakes crushed
1 cup sweetened flaked coconut pulse in a food processor to chop
6 Tbsp salted butter
2 Tbsp granulated sugar
1 tsp ground cinnamon
hot fudge or caramel sauce, whipped cream and cherries for serving

Preheat oven to 350°F. Line a rimmed baking sheet with parchment.
Place cornflakes in a plastic storage back and finely crush using a rolling pin, or similar.
Pulse coconut in a food processor to chop finely. Add to bag with cornflakes along with sugar and cinnamon. Seal and shake to combine. Add butter, shake to coat.
Spread in a single layer on a large baking sheet.
Toast in the oven for 8-12 minutes, stirring periodically for even cooking. Set aside to cool.
Meanwhile, Use a 1/2 cup regular ice cream scoop to form balls, shaping with your hands into rounds. Place on a wax paper lined baking sheet and into the freezer to set for at least 30 minutes.
Assemble: Roll ice cream balls in cooled coating, placing back onto pan. Place back into the freezer just until firm and re-frozen 30-60 minutes.
Serve drizzled with hot fudge or caramel sauce sauce with whipped cream and a cherry, if desired.