Unfried Ice Cream Recipes

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.

Steps:

• Place a plate or sheet pan in the freezer and let it chill for at least 1 hour or overnight.
• Using a large ice cream scoop, make balls of ice cream and place them on the sheet pan then return them to the freezer.
• Cut the crusts off the sliced bread and using about 2 slices per ice cream ball, form the bread around the ice cream using your hands to pack it like a snow ball. Once it's completely covered return it to the freezer.
• In a medium saucepan, heat 3 inches of canola oil to 365 degrees F. Drop the covered ice cream balls, one at a time, into the hot oil and fry, turning occasionally so they color evenly, until golden brown on all sides. Remove from oil and briefly drain on paper towels. Stir together the sugar and cinnamon. Coat fried ice cream in the cinnamon sugar mixture. Serve immediately.

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.

Steps:

• Place ice cream scoop in a bowl.
• Crush the graham cracker over it. Sprinkle with cinnamon. Drizzle with honey.

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!

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:

• 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.