1. Prep the ice cream: Let the ice cream soften at room temperature for about 30 minutes.
2. Prep the baking sheet: Line a baking sheet that fits in your freezer with parchment paper.
3. Make the crispy coating:
• Put the corn flakes in a large resealable bag and crush them into fine crumbs using a rolling pin or a food processor.
• Transfer the crumbs to a medium bowl and mix in the ground cinnamon.
• Melt the butter in a large skillet over medium heat.
• Stir in the cereal crumbs mixture and cook until golden brown and fragrant, about 2-3 minutes. Be careful not to burn it.
• Remove from heat and transfer to a medium bowl. Let it cool completely for about 5-10 minutes.
4. Coat the ice cream:
• Scoop the softened ice cream with a large ice cream scoop.
• Form the ice cream scoops into balls and place them on the prepared baking sheet using your hands.
• Roll the ice cream balls in the cooled crispy topping mixture, gently pressing the coating into the ice cream.
• Return the coated ice cream balls to the baking sheet.
5. Chill the fried ice cream in the freezer until ready to serve.
6. Serve:
• Serve your fried ice cream with whipped cream, chocolate sauce, and cherries on top if desired. Enjoy!
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