This is it. The unofficial start to summer is happening this weekend! I think it's safe to say we're all just a little bit excited about returning to normalish gatherings. Why not dazzle your peeps at the backyard BBQ with this bomb dessert: "Fried" Ice Cream.
You're probably thinking this is way too complicated to prepare for a crowd. It isn't. Thus, the "fried" in quotes. It's like fried ice cream without the frying, but with all the yum. I'm going for it!
"Fried" Ice Cream
6 cups (162g) corn flakes cereal
1/2 cup salted butter
2 1/4 tsp ground cinnamon
Vanilla ice cream, firm enough to shape but just soft enough to scoop (approx. 32 oz)
honey or caramel sauce
chocolate fudge sauce
sweetened whipped cream
cherries (fresh or maraschino)
Crush cornflakes: Pour cornflakes into a gallon size resealable bag, seal bag and then use a rolling pin to crush cornflakes to small bits.
Saute cornflakes and cinnamon in butter: Melt butter in a nonstick 10-inch fry pan over medium heat. Stir in crushed corn flakes and cinnamon and increase heat slightly.
Cook mixture, stirring constantly until golden brown and fragrant (color will deepen and begin to smell lightly toasty and corn flakes should be crisp), about 2 minutes.
Let mixture cool: Remove from heat, pour mixture in a shallow dish and allow to cool.
Shape ice cream: Remove ice cream from freezer, scoop out desired serving size (you should be able to get about 8 individual servings, or 4 big restaurant size sharing servings) and shape into a ball with clean hands.
Roll ice cream in cornflake mixture: Immediately drop shaped ice cream ball into corn flake mixture and roll to evenly coat, while pressing corn flake mixture around outer surface for a thicker coating.
Let set: Freeze for 10 - 15 minutes to re-solidify ice cream, keep frozen until ready to serve. Add toppings just before serving.
NOTE: If you want to go even simpler, sprinkle the prepared cornflake mix on top of the ice cream like a sundae...