Not Fried, Fried Ice Cream

It’s a lot like fried ice cream without the deep frying. It’s very delicious, and it makes a great summer dessert. Plus, it’s so much easier than the actual fried version. You can make up a batch and keep it in the freezer so it’s ready whenever you want it.

Ingredients

• 4 cups (32 oz) vanilla ice cream (or flavor of your choice)
• 3 cups of cornflakes
• 2 tsp ground cinnamon
• 3 TBSP light brown sugar
• 1/4 tsp fine sea salt
• 1/4 cup shredded coconut (unsweetened)
• 4 TBSP butter, cut into 4 pieces
• Whipped cream, chocolate sauce, and cherries to serve (optional)

Instructions

1. Let the ice cream soften at room temperature for 10 minutes to make it easier to scoop. Meanwhile, line a baking tray with plastic wrap. Scoop the ice cream into 8 balls, 2 to 3 inches in size. Place them on the lined baking tray and cover with more plastic wrap. Freeze for at least one hour so they are very firm.
2. Using a food processor (see notes) combine the corn flakes, cinnamon, sugar, salt, and coconut by pulsing until the corn flakes are fine and everything is well mixed.
3. Place a large skillet over medium-high heat and add the butter. When it is about halfway melted (a few seconds) add the cornflake mixture. Stir constantly until golden brown, about 5 minutes. As soon as you can smell the mixture remove it from the heat and pour it into a pie plate or large shallow bowl. Leave to cool completely at room temperature. This will probably take around half an hour.
4. When the cornflake mixture has completely cooled, break it up with a fork, then roll the frozen ice cream balls around in it to coat them. Press the coating in and reroll as needed, until little to know ice cream shows through.
5. Freeze for 1 hour before serving. Serve topped with chocolate sauce, whipped cream, and a cherry. Or just eat them like apples. Totally up to you.

Notes

• This works best in a food processor, but you can also do it in a zip-top bag and use a rolling pin to crush up the corn flakes really fine. Add the rest of the ingredients, seal the bag, and give it a good shake.