Fried Ice Cream With Cereal Crust Recipes

Steps:

• Preheat the oven to 325 degrees F.
• Combine the corn flakes, coconut flakes, butter, granulated sugar and cinnamon on a large baking sheet and bake until golden and crisp, about 8 minutes.
• Use a 2-inch scoop to scoop 4 balls from each flavor of ice cream. Roll to coat the balls in the corn flake mixture on all sides and freeze for at least 30 minutes and up to overnight.
• Serve the ice cream with the Fried Sweet Dough and drizzle with chocolate sauce.
• Heat the oil in a large Dutch oven or heavy high-sided pot to 350 degrees F.
• Working in batches, fry the dough pieces until puffed and golden, about 1 minute. Remove with a slotted spoon and drain on a towel-lined plate.
• In a medium bowl, whisk together the confectioners' sugar and cocoa and sprinkle over the fried dough.

Steps:

• Melt 6 tablespoons butter in a large pot; add one 10-ounce bag mini marshmallows and stir until melted. Add 1/2 teaspoon vanilla and 7 cups cereal. Press into 8 small bowls or jumbo-muffin cups coated with cooking spray to form mini bowls; refrigerate until firm, about 30 minutes.

Steps:

• Scoop 6 (1/2-cup) balls of ice cream onto cookie sheet. Freeze 15 minutes.
• Meanwhile, place cereal in shallow pan. Drizzle 2 tablespoons of the honey evenly over cereal; mix well with fork until crumbly.
• Quickly roll 1 ball of ice cream at a time in cereal mixture to coat; return to cookie sheet. Freeze ice cream balls until firm, about 20 minutes. (If desired, cover and freeze until serving time).
• In small microwavable bowl, microwave remaining 2 tablespoons honey, uncovered, on High 20 to 30 seconds or until warm. To serve, place ice cream balls in individual dessert dishes; drizzle each with 1 teaspoon warm honey.

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.

Steps:

• Chill a 9-by-5-inch metal loaf pan in the freezer for 20 minutes.
• Meanwhile, combine the cream and cereal in a medium bowl and allow to steep for 20 minutes. Strain the mixture through a fine-mesh sieve, pressing on the solids to extract as much cream as possible (you should have about 2 cups). Discard the cereal.
• Pour the sweetened condensed milk into a large bowl and set aside.
• Whip the cereal cream with an electric mixer until stiff peaks form. Gently fold the whipped cream into the sweetened condensed milk until smooth and well combined and transfer to the chilled loaf pan. Cover with plastic and freeze until firm, at least 4 hours and up to overnight.

Steps:

• Heat oven to 375°F.
• In 10-inch skillet, melt butter over medium heat. Add almonds; cook and stir 3 minutes. Stir in crushed cereal, coconut and brown sugar. Press in bottom of ungreased 13x9-inch (3-quart) baking dish. Bake 5 minutes. Place in freezer 30 minutes.
• Meanwhile, remove ice cream from freezer to soften. In large bowl, mix ice cream and cinnamon. Spread over top of cooled crust. Cover and freeze 8 hours before serving. Cut into 5 rows by 3 rows.