No-Fry Fried Ice Cream
A quick and fun dessert that pairs crunchy crumbs with cold vanilla ice cream, perfect for last-minute guests or special occasions!
Ingredients
Ice Cream Base
- 4 scoops vanilla ice cream Keep the ice cream scoops very firm.
Coating Mixture
- 1 cup cornflakes Can substitute with plain crispy rice cereal.
- 1/2 cup graham cracker crumbs Can make from crushed graham crackers.
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons melted butter Acts as the glue for the crumbs.
Serving Toppings
- honey or chocolate syrup For drizzling.
- whipped cream For topping.
Instructions
Preparation
- Place scoops of vanilla ice cream on a parchment-lined tray and freeze until very firm, about 1 hour.
- In a shallow bowl, combine cornflakes, graham cracker crumbs, sugar, cinnamon, and melted butter; stir until evenly mixed.
- Remove ice cream scoops from the freezer and quickly roll each one in the crumb mixture until fully coated.
- Return coated scoops to the tray and freeze for at least 30 minutes to set the coating.
- Drizzle with honey or chocolate syrup and add a dollop of whipped cream just before serving.
Notes
Keep the scoops ultra cold and pre-measure your crumb bowl for a smoother assembly process. If the crumbs feel soggy, pop them in the oven for two minutes to re-crisp, then cool before coating.