Golden Fried Ice Cream with Cinnamon Crunch and Sweet Toppings (Print version)
Cold vanilla ice cream rolled in buttery cinnamon cornflake crunch, then finished with caramel, chocolate, whipped cream, and cherries.
# Ingredients:
For the ice cream
01 -
1 quart (946 ml) firm vanilla ice cream
For the cinnamon crunch
02 -
6 cups (165 g) cornflakes cereal
03 -
1/2 cup (113 g) salted butter
04 -
1/4 cup (50 g) packed light brown sugar
05 -
2 teaspoons ground cinnamon
06 -
1/8 teaspoon fine salt
For serving
07 -
1/3 cup (80 ml) chocolate sauce
08 -
1/3 cup (80 ml) caramel sauce or honey
09 -
1 cup (240 ml) sweetened whipped cream
10 -
8 maraschino cherries or fresh cherries
11 -
1 cup (150 g) sliced strawberries, optional
# Instructions:
01 -
Line a small tray with parchment. Scoop the ice cream into 8 balls, about 1/2 cup each. Freeze for at least 1 hour, or until very firm.
02 -
Place the cornflakes in a large zip-top bag and crush with a rolling pin until they are small rough crumbs. Do not crush them into powder.
03 -
Melt the butter in a large skillet over medium heat. Add the crushed cornflakes, brown sugar, cinnamon, and salt. Cook for 3-4 minutes, stirring often, until golden and fragrant.
04 -
Spread the toasted crumbs on a sheet pan and cool completely, about 10 minutes. The coating must be cool before it touches the ice cream.
05 -
Roll each frozen ice cream ball in the cooled crumbs, pressing gently so the coating sticks all over. Return the coated scoops to the tray.
06 -
Freeze the coated scoops for 15-20 minutes to set. Serve immediately with chocolate sauce, caramel or honey, whipped cream, cherries, and strawberries if using.
# Good to know:
01 -
Freeze the scoops until very firm before coating.
02 -
Cool the cinnamon crunch completely so it does not melt the ice cream.
03 -
Add sauces and whipped cream right before serving.