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Cornflake Fried Ice Cream

 Cornflake Fried Ice Cream
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
2 ServingsPrep: 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.
Nutritional Facts: 1 serving (calculated without whipped cream) equals 323 calories,

2 of 2

Cornflake Fried Ice Cream (continued)

Nutritional Facts: 22 g fat (12 g saturated fat), 70 mg cholesterol, 138 mg sodium, 31 g carbohydrate, 1 g fiber, 3 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.