Cornflake Fried Ice Cream Recipe

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Cornflake Fried Ice Cream Recipe
Cornflake Fried Ice Cream Recipe photo by Taste of Home
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Cornflake Fried Ice Cream Recipe

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5 1 1
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Make this Mexican restaurant-style dessert at home! Drizzle hot fudge or caramel on top of this crunchy, creamy frozen treat. —Ronda Weirich, Plains, Kansas
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. + freezing
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. + freezing

Ingredients

  • 1 cup vanilla ice cream
  • 1/4 cup heavy whipping cream, divided
  • 1/4 teaspoon vanilla extract, divided
  • 3/4 cup crushed frosted cornflakes
  • 1/4 teaspoon ground cinnamon
  • Oil for deep-fat frying
  • Whipped cream

Directions

Using a 1/2-cup ice cream scoop, form two scoops of ice cream. Cover and freeze for 1 hour or until firm. In a small bowl, whisk 2 tablespoons cream and 1/8 teaspoon vanilla. In a shallow bowl, combine cornflakes and cinnamon. Dip scoops into cream mixture; roll in cornflakes. Set aside remaining cornflakes. Cover and freeze for 1 hour or until firm.
In a small bowl, whisk together the remaining cream and vanilla. Dip scoops into cream mixture; roll in remaining cereal mixture. Cover and freeze for 1 hour or until firm.
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry each ice cream ball for 12-15 seconds or until golden. Drain on paper towels. Serve immediately with whipped cream. Yield: 2 servings.
Originally published as Fried Ice Cream in Cooking for 2 Summer 2008, p17

Nutritional Facts

1 each: 323 calories, 22g fat (12g saturated fat), 70mg cholesterol, 138mg sodium, 31g carbohydrate (18g sugars, 1g fiber), 3g protein.

  • 1 cup vanilla ice cream
  • 1/4 cup heavy whipping cream, divided
  • 1/4 teaspoon vanilla extract, divided
  • 3/4 cup crushed frosted cornflakes
  • 1/4 teaspoon ground cinnamon
  • Oil for deep-fat frying
  • Whipped cream
  1. Using a 1/2-cup ice cream scoop, form two scoops of ice cream. Cover and freeze for 1 hour or until firm. In a small bowl, whisk 2 tablespoons cream and 1/8 teaspoon vanilla. In a shallow bowl, combine cornflakes and cinnamon. Dip scoops into cream mixture; roll in cornflakes. Set aside remaining cornflakes. Cover and freeze for 1 hour or until firm.
  2. In a small bowl, whisk together the remaining cream and vanilla. Dip scoops into cream mixture; roll in remaining cereal mixture. Cover and freeze for 1 hour or until firm.
  3. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry each ice cream ball for 12-15 seconds or until golden. Drain on paper towels. Serve immediately with whipped cream. Yield: 2 servings.
Originally published as Fried Ice Cream in Cooking for 2 Summer 2008, p17

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nannyto15 User ID: 1591097 87327
Reviewed May. 7, 2011

"I love making these..and eating them :) I have used butter pecan ice cream and added finely chopped nut to the cereal coating for a whole new flavor yumyum"

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