FRIED ICE CREAM
Provided by Ree Drummond : Food Network
Categories dessert
Time 25m
Yield 1 large sundae, or 3 small sundaes
Number Of Ingredients 9
Steps:
- Melt the butter in a nonstick skillet over medium heat. Add the crushed cornflakes and toast until golden, about 5 minutes.
- Remove the skillet from the heat and stir in the sugar, cinnamon and salt. Allow to cool slightly.
- Scoop the ice cream into a bowl or bowls, and spoon over generous quantities of the fried cornflake crumbs. Top with some whipped cream, sprinkles and maraschino cherries.
FRIED ICE CREAM WITH CEREAL CRUST
Steps:
- Preheat the oven to 325 degrees F.
- Combine the corn flakes, coconut flakes, butter, granulated sugar and cinnamon on a large baking sheet and bake until golden and crisp, about 8 minutes.
- Use a 2-inch scoop to scoop 4 balls from each flavor of ice cream. Roll to coat the balls in the corn flake mixture on all sides and freeze for at least 30 minutes and up to overnight.
- Serve the ice cream with the Fried Sweet Dough and drizzle with chocolate sauce.
- Heat the oil in a large Dutch oven or heavy high-sided pot to 350 degrees F.
- Working in batches, fry the dough pieces until puffed and golden, about 1 minute. Remove with a slotted spoon and drain on a towel-lined plate.
- In a medium bowl, whisk together the confectioners' sugar and cocoa and sprinkle over the fried dough.
CEREAL ICE CREAM BOWL
Fruity Pebbles hit shelves almost 50 years ago, but let's face it, the stuff was made for social media: Bakeries, cafés and ice cream shops have been creating cereal treats that beg to be photographed. We've seen Fruity Pebbles sprinkled on doughnuts, infused in milkshakes and, at Midtown Creamery in Miami, molded into edible bowls like this one.
Provided by Food Network Kitchen
Categories dessert
Time 40m
Yield 8 small cereal bowls
Number Of Ingredients 0
Steps:
- Melt 6 tablespoons butter in a large pot; add one 10-ounce bag mini marshmallows and stir until melted. Add 1/2 teaspoon vanilla and 7 cups cereal. Press into 8 small bowls or jumbo-muffin cups coated with cooking spray to form mini bowls; refrigerate until firm, about 30 minutes.
FRIED ICE CREAM DESSERT BARS
Fried ice cream is such a delicious treat, but it can be a hassle to make individual servings. This recipe gives you the same fabulous flavor in an easy and convenient bar form. -Andrea Price, Grafton, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, melt butter over medium heat. Add cornflakes and cinnamon; cook and stir until golden brown, about 5 minutes. Remove from heat; stir in sugar. Cool completely., In a large bowl, beat cream, evaporated milk and salt until it begins to thicken. Gradually beat in condensed milk and vanilla until thickened., Sprinkle half the cornflakes onto bottom of a greased 9-in. square baking pan. Pour filling over crust; sprinkle with remaining cornflakes. Cover and freeze overnight. Cut into bars. If desired, serve with honey, whipped cream and cherries.
Nutrition Facts : Calories 276 calories, Fat 18g fat (11g saturated fat), Cholesterol 55mg cholesterol, Sodium 187mg sodium, Carbohydrate 27g carbohydrate (18g sugars, Fiber 0 fiber), Protein 4g protein.
FRIED ICE CREAM
Steps:
- With an ice cream scoop, form 4 large balls of ice cream. Place on a waxed paper lined sheet and cover with plastic wrap. Freeze for at least 2 hours.
- In a bowl, combine the cornflake crumbs with either the coconut, walnuts or cookie crumbs (or any combination). Spread the mixture in a shallow dish.
- Dip the ice cream balls in the crumb mixture and freeze for 30 minutes.
- In a bowl, beat the eggs and sugar. Dip the coated ice cream balls into the eggs, then roll in the crumb mixture, coating completely. Freeze for 1 hour. (If necessary, or for a thicker crust, roll again in eggs and crumbs until the balls are completely coated.)
- Heat the oil in a large pot or fryer to 400 degrees F. One at a time, lower the balls into the oil and fry until golden brown, about 30 seconds to 1 minute. Remove from the oil and place in a dessert bowl. Drizzle with chocolate sauce and whipped cream, as desired. Repeat with the remaining ice cream.
MEXICAN FRIED ICE CREAM DESSERT
Enjoy all the flavors of Mexican fried ice cream in this easy, layered 13x9-dessert.
Provided by Jessica Walker
Categories Dessert
Time 8h50m
Yield 15
Number Of Ingredients 7
Steps:
- Heat oven to 375°F.
- In 10-inch skillet, melt butter over medium heat. Add almonds; cook and stir 3 minutes. Stir in crushed cereal, coconut and brown sugar. Press in bottom of ungreased 13x9-inch (3-quart) baking dish. Bake 5 minutes. Place in freezer 30 minutes.
- Meanwhile, remove ice cream from freezer to soften. In large bowl, mix ice cream and cinnamon. Spread over top of cooled crust. Cover and freeze 8 hours before serving. Cut into 5 rows by 3 rows.
Nutrition Facts : Calories 210, Carbohydrate 26 g, Cholesterol 25 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 95 mg, Sugar 21 g, TransFat 0 g
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Estimated Reading Time 4 mins
- Divide your ice cream into five or six ball shapes using an ice cream scoop. Line a plate or small tray with parchment and place your ice cream on top. Freeze 1 hour or until frozen solid.
- Place your cereal in a blender or food processor. Pulse until a fine crumb mixture is formed. Transfer to a shallow bowl.
- Whip your egg whites until slightly foamy. Roll your ice cream balls in the egg whites followed by the crushed cereal. Freeze 1 hour or until firm.
- Heat oil to 375 degrees. Fry each ice cream ball for 20 seconds or until the cereal coating is golden brown.
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5/5 (31)Total Time 28 minsCategory DessertCalories 410 per serving
- Crush cornflakes: Pour cornflakes into a gallon size resealable bag, seal bag and then use a rolling pin to crush cornflakes to small bits.
- Saute cornflakes and cinnamon in butter: Melt butter in a nonstick 10-inch fry pan over medium heat. Stir in crushed corn flakes and cinnamon and increase heat slightly.
- Cook mixture, stirring constantly until golden brown and fragrant (color will deepen and begin to smell lightly toasty and corn flakes should be crisp), about 2 minutes.
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