"No Fry" Fried Ice Cream

I don't know about you but when I hear fried ice cream, I am always in the mood for it. Fried ice cream is by far one of my favorite desserts. This is one treat that I never really wanted to find out what it was made with and how many calories were involved because I knew it would totally ruin it for me. But that whole mind set changed when I decided that I wanted to make it for a birthday dinner. I looked up multiple different recipes on pinterest trying to find the perfect one. I kept running into the problem of not finding any that were really fried. Every recipe called for boiling the ingredients and then rolling the ice cream over the cereal mix. Let me tell you, I felt so much better knowing that I wouldn't have to fry them. But why would they call it Fried Ice Cream if they really aren't frying it?? I will be changing that. So anyways, I chose this recipe and then decided instead of making it into a pan I wanted each person to have their own "baked" fried ice cream. I also changed somethings up to make it the way thought would taste the very best. So here it is. Enjoy! 

"No Fry" Fried Ice Cream

1/2 cup butter (1 stick)

1 cup sugar

1/2 teaspoon salt

3 cups crushed cornflakes

1 1.75-quart container vanilla ice cream (I used vanilla bean) 

3/4 teaspoon cinnamon

Caramel, Hot Fudge, Anything else you would like to use. 

Set ice cream out to soften up at room temperature for about 30 minutes. You want to be able to slide a butter knife into it without too much resistance. Make the ice cream into tennis ball shaped balls and place the number that you want onto the cookie sheet and place into freeze until hardened. 

Meanwhile, melt butter in a large skillet over medium-high heat then add sugar and salt.  Stir and continue cooking until the sugar is thoroughly incorporated into the butter and the mixture starts to bubble (about 2-3 minutes).  Add cornflakes and continue cooking, constantly stirring, for 5-6 minutes or until the cornflakes are slightly caramelized and browned.  Be careful not to cook too long or the sugar will burn. (I added the cinnamon in right after I added the mixture to the cereal and so that it had a stronger taste but you can add it whenever you want.)

Once the ice cream is hard enough and the cereal mix isn't to hot, roll the cereal around the ice cream ball and make sure you cover the ice cream completely. 

 After you have rolled the cereal mixture all around the ice cream, place and on baking sheet and return them to freeze for 4 hours before serving. (The longer you wait the better it will taste)

Drizzle whatever toppings you choose on the top before serving.

Megan