Faux Fried Ice Cream
An easier - and healthier - version of a Mexican restaurant favorite dessert - Fried Ice Cream. Ice cream frozen with coconut and sweetened cornflakes is served with whipped cream, honey and a cherry.
Servings 8 -10 servings
Calories
Ingredients
- 1 quart vanilla ice cream
- 2 ½ cups Honey Nut Corn Flakes
- ½ cup toasted sweetened coconut
- 1 ½ teaspoons cinnamon
- Honey whipped cream and maraschino cherries, for garnish
Instructions
- Line a baking sheet with waxed paper. Scoop the ice cream out into scoops, and place on the baking sheet. Freeze until completely frozen, at least 1 hour.
- Meanwhile, crush the cereal until semi-fine crumbs. Add in the coconut and cinnamon and mix. Place the mixture in a shallow bowl.
- When the ice cream is hard, take each scoop and roll it in the corn flake mixture, pressing the mixture into the ice cream if needed. Return the scoops to the baking sheet and freeze.
- Serve ice cream drizzled with honey and topped with whipped cream and a cherry.