I got together with the girls last week for another yummy dinner. Mexican was the menu and I was in charge of dessert this time. I had fried ice cream for the very first time not too long ago at a fantastic restaurant here in Cleveland called Momocho. It is crispy, sweet, and although fried, the ice cream is still super cold and totally frozen. It's a fun concept! I wanted to try recreating the dessert tonight, but thought maybe I could make something similar without the added fat that frying would give. I found this recipe at Christie Jordan's blog, Southern Plate. It was so yummy and couldn't be easier! We all loved the sweet and crunchy cereal topping paired with the french vanilla ice cream. I totally sprinkled extra cruchies on my ice cream once I ate the rest off- it was the best part!
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Unfried Fried Ice Cream
from Southern Plate
Container Vanilla Ice cream
3 Cups Honey and Oats Cereal*
3 Tablespoons butter
3 Tablespoons sugar
1 Tablespoons cinnamon
Scoop frozen ice cream out onto waxed paper lined baking sheets and place in freezer for at least an hour, or until hardened.
During that time, place cereal in gallon zipper bag and crush. Melt butter in microwave and stir in sugar and cinnamon, pour into bag with cereal and seal. Knead with hands until well mixed. Pour out onto lined baking sheet and place in oven at 350 just until toasted, about five minutes. Keep close watch as cereal will burn easily. Remove from oven and allow to cool.
Roll hardened ice cream balls in mixture, pressing lightly as you do so. Place coated ice cream in 9×13 dish and return to freezer or serve immediately.
For serving, drizzle with honey and top with whipped cream and a cherry.
*Can also use corn flakes or cereal of your choice. Golden Grahams, Cinnamon Toast Crunch, etc.
Yields about ten scoops of ice cream.