Not Fried Fried Ice Cream Recipes

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.

Steps:

• 1. Line a rimmed baking sheet with waxed paper. With a large spoon or ice cream scoop, form 8 ice cream balls, each about 2 1/2 inches in diameter. Place on baking sheet, then place in freezer for about an hour.
• 2. Preheat oven to 350-degrees.
• 3. Meanwhile coat another large rimmed baking sheet with nonstick cooking spray. In a medium bowl, combine the remaining ingredients; mix well then spread on the baking sheet. Bake for 5-7 minutes, or until lightly browned and crisp.
• 4. Place in a shallow bowl and allow to cool completely. Line another rimmed baking sheet pan with waxed paper.
• 5. Remove ice cream balls from freezer and roll in the cereal mixture, coating on all sides. Place on lined baking sheet and freeze for 2 to 3 hours, or until ice cream is very firm.
• 6. Serve immediately or cover and keep frozen until ready to use.
• 7. NOTE: If you would like this even lighter that it already is, reduced-fat ice cream or frozen yogurt will work just fine. The way the coating is done, the finished dessert still comes out as yummy as if it was deep-fried.

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*.

Steps:

• Using ice cream scoop, make four 1/2 cup scoops of ice cream and freeze until very firm, about 2 hours.
• Meanwhile, in medium bowl combine crushed cereal and melted butter until blended.
• Remove ice cream balls from freezer and roll each in the cereal mixture, coating completely.
• Return coated balls to freezer and freeze at least one hour longer.
• When ready to serve, combine honey and cinnamon in small saucepan and heat over low heat until warm.
• Place ice cream balls in serving dishes, drizzle with warm honey mixture, and serve immediately.