Unfried Fried Ice Cream Recipes

NO FRY FRIED ICE CREAM

Steps:

• Line a small tray with parchment paper.
• Pre-scoop and form ice cream into approx 2 1/2″ balls
• Place in the freezer to firm up while making the corn flake mixture.
• Pulse corn flakes in food processor to crush into fine crumbs.
• Melt butter in a medium skillet over medium heat, then stir in crushed corn flakes and cinnamon and cook stirring constantly for 5 minutes or until golden brown.
• Remove from heat and stir in the sugar.
• Transfer the corn flake crumbs into a shallow dish and allow to cool.
• Once cooled place ice cream ball into mixture and roll to evenly coat.
• Press corn flake mixture around outer surface if a thicker coating is desired.
• Garnish with chocolate sauce, whipped cream and cherries.

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.

FRIED ICE CREAM

Steps:

• Melt the butter in a nonstick skillet over medium heat. Add the crushed cornflakes and toast until golden, about 5 minutes.
• Remove the skillet from the heat and stir in the sugar, cinnamon and salt. Allow to cool slightly.
• Scoop the ice cream into a bowl or bowls, and spoon over generous quantities of the fried cornflake crumbs. Top with some whipped cream, sprinkles and maraschino cherries.

FRIED ICE CREAM

Steps:

• Scoop ice cream into 8 - 1/2 cup sized balls. Place on baking sheet and freeze until firm, about 1 hour.
• In a shallow dish, combine cornflakes and cinnamon. In another dish, beat egg whites until foamy. Roll ice cream balls in egg whites, then in cornflakes, covering ice cream completely. Repeat if necessary. Freeze again until firm, 3 hours.
• In deep fryer or large, heavy saucepan, heat oil to 375 degrees F (190 degrees C).
• Using a basket or slotted spoon, fry ice cream balls 1 or 2 at a time, for 10 to 15 seconds, until golden. Drain quickly on paper towels and serve immediately.

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*.

MEXICAN UN-FRIED ICE CREAM

Steps:

• Measure out 6 (1/2 Cup each) mounds of ice cream and place on a cookie sheet covered in wax paper.
• Freeze for at least 2 hours or overnight.
• Crush the graham crackers into a small bowl.
• With clean hands, warm each mound of ice cream slightly, and then roll into graham cracker crumbs, covering the surface completely.
• At the same time, you want to try and make the mounds a little more round.
• Work quickly so you don't melt the ice cream.
• Place the ice cream back onto the wax paper and return to the freezer for at least 2 more hours.
• In the meantime, preheat the oven to 350 degrees.
• In a small bowl, mix the Splenda and cinnamon together.
• Lightly spray each tortilla with the nonstick cooking spray, and then sprinkle each tortilla generously with the cinnamon mixture.
• Turn the tortillas over and repeat.
• Place the tortillas on a cookie sheet and bake for 8 minutes, then turn each tortilla over and continue baking until the tortillas are crisp and lightly browned.
• If you aren't serving these right away, let them cool, and then wrap them in foil for later.
• You can just heat them in the microwave for 15-20 seconds when ready to serve.
• To Serve: Place 1 mound of prepared ice cream on top of each tortilla and drizzle each with 1/2 tablespoon of warm honey.
• If you don't like honey, you could substitute 1/2 tablespoon Hershey's Light Chocolate Syrup without changing the points any.
• Per Serving: 284 Calories; 1g Fat (3.1% calories from fat); 9g Protein; 63g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol; 348mg Sodium. Exchanges: 0 Grain (Starch); 0 Fat. WWP: 5.

CORNFLAKE FRIED ICE CREAM

Steps:

• 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.