Unfried, Fried Ice Cream

Cover with honey and cinnamon!

2 words: Mexican desserts! I am obsessed!  Whether it’s churros, tres leches cake, sopapillas, or fried ice cream, I can’t get enough!  On our constant quest to make unhealthy food a little bit healthier I found a great recipe for fried ice cream that isn’t really fried.  You still get all of the crunchy, cinnamony goodness, it’s just not thrown in a deep fryer to soak up a ton of unhealthy oils.  Make this for a quick and amazing dessert one night after enjoying one of our yummy Mexican entrees: Baked chicken fajitas, chicken flautas, baked chicken taquitos, or Mexican pork tacos.

You can make your own variations of this dessert and dress it up or dress it down.

Change the cereal: Corn flakes, Cinnamon Toast Crunch, Cheerios, Rice Crispies, Golden Grahams, etc.

Change the ice cream: low fat ice cream, yogurt, chocolate, vanilla, cookie dough, cinnamon, etc.

Change the toppings: honey, whipped cream, hot fudge, caramel, magic shell, cherries, strawberries, bananas, etc.


Unfried, Fried Ice Cream

Adapted from Cooking Classy

5 cups corn flakes cereal
1/4 cup Kelapo coconut oil
2 tsp ground cinnamon
Vanilla bean ice cream, firm enough to shape but just soft enough to scoop
Your favorite toppings from above

Pour cornflakes into a large Ziplog bag, seal bag and use a rolling pin to crush cornflakes. Melt coconut oil in a non-stick 10-inch pan over medium heat. Once coconut oil is melted, 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. Remove from heat, pour mixture in a shallow dish and allow to cool slightly. Use a fork to break mixture down if desired.

Dig in!

Remove ice cream from freezer, scoop out desired serving size (you should be able to get 3 baseball size ice cream balls, or more if you do a thinner coating or smaller size ice cream balls) and shape into a ball with clean hands (yeah, it will be seriously cold, like rolling a snowball without gloves so work quickly. If you don’t care to have a uniform shape then you can simply just scoop out the ice cream and drop into toasted corn flake mixture without shaping), then immediately drop shaped ice cream ball into corn flake mixture and roll to evenly coat, while pressing corn flake mixture around outer surface for a thicker coating as desired. Serve immediately topped with optional toppings, or place in freezer in an airtight container (without toppings) and chill until serving. Enjoy!

 –          Jen

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6 Comments Post a comment

  1. April 28, 2013 at 6:39 pm

    I love fried ice cream! This recipe sound so easy and much healthier than frying the ice cream. I will be making this soon. Thank you for sharing!

  2. Nancy
    April 28, 2013 at 10:00 pm

    This looks absolutely yummy. Thanks for sharing how to make fried ice cream without a deep frier. I have never had fried ice cream so I look forward to trying this out soon.

  3. Diana
    April 28, 2013 at 10:15 pm

    I’m definitely gonna try this one. I wonder if coconut oil can be used to bake cinnamon sugar tortilla wedges….

    • April 29, 2013 at 1:11 pm

      Diana,

      Please let us know how this turns out! Yes, anything that you can cook with butter or other oils can be replaced with coconut oil as a 1:1 replacement ratio!

  4. yenny
    April 29, 2013 at 9:40 am

    This looks delicious! I can’t wait to try it.

  5. mari
    April 30, 2013 at 7:52 am

    love it!

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