Non Fried Ice Cream Recipes

NO-FRY FRIED ICE CREAM

Steps:

• Preheat oven to 350°. Using a 1/2-cup ice cream scoop, place 8 scoops of ice cream on a baking sheet. Freeze until firm, about 1 hour. Meanwhile, combine brown sugar, butter and cinnamon. Stir in cornflakes. Transfer to an ungreased 15x10x1-in. baking pan. Bake until lightly browned, 4-6 minutes. Cool completely., Roll ice cream balls in crumb mixture. Cover and freeze until firm, at least 1 hour. If desired, serve with toppings.

NOT FRIED, FRIED ICE CREAM

Steps:

• Make 8 vanilla ice cream balls and freeze on wax-lined cookie sheet for about an hour.
• Mix remaining ingredients and spread on a cookie sheet to bake at 350°F until crisp and golden.
• (Cooking times will vary according to taste and oven temps.) Let cool.
• Roll ice cream balls in the cooled mixture and refreeze for 2 hours more.
• Serve with honey drizzled over each and enjoy!
• *See new note above recipe*.

NON-FRIED ICE CREAM!

Steps:

• Mix first 4 ingredients in separate bowl.
• Melt butter in medium pot. When melted, add above ingredients and stir until brown sugar is dissolved. (Do not leave on too long or brown sugar will burn).
• Remove from heat and let mixture cool for several minutes.
• Put half the mixture in a 9x13 pan and press down with fingers to make a solid crust on the bottom.
• Add the ice cream evenly on top of the first layer of mixture.
• Add the rest of the mixture on top of the ice cream.
• Cover with tin foil and freeze for at least 1 hour. (2 hours is preferable).
• Remove and drizzle with chocolate or caramel sauce if desired.
• Enjoy!

NO-CHURN VANILLA ICE CREAM

Steps:

• For the ice cream: Whisk together the condensed milk, vanilla and salt in a large bowl; set aside.
• Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, and freeze, covered, until thick and creamy, like soft-serve, about 2 hours. Swirl in any desired mix-ins with a spoon. Continue to freeze, covered, until solid and scoopable, about 3 hours more.

FRIED ICE CREAM (WITHOUT THE FRIED)

Steps:

• Crush cornflakes in a bag using a rolling pin until crumbs form.
• Melt butter and add cornflakes, coconut, sugar, corn syrup, and cinnamon.
• Roll ice cream into 3 inch balls. To roll the ice cream into balls, only thaw the ice cream slightly so you can easily roll it with your hands. You could even wear plastic gloves to make rolling the balls easier. Then roll the ball in the cornflake mixture. You may need to pack the mixture firmly around the ice cream ball.
• Place the covered ball onto a cookie sheet lined with waxed paper.
• Freeze until firm, about 4 hours.
• When ready to serve, top with whipped cream, hot fudge and caramel.

NOT-FRIED ICE CREAM CAKE

Steps:

• In a small bowl, combine the cornflake crumbs, sugar, butter and cinnamon; set aside 1/2 cup. Press remaining crumb mixture into a greased 9-in. springform pan. Spoon half of the ice cream over crust. Sprinkle with reserved crumb mixture; drizzle with 2 tablespoons honey. Cover and freeze for 2 hours. , Top with remaining ice cream. Cover and freeze for 8 hours or overnight. , Remove from the freezer 5 minutes before serving. Remove sides of pan; drizzle with remaining honey.