https://www.thekitchn.com/fried-ice-cream-22931792

Fried Ice Cream (this recipe was changed from 8 servings to 2 – link has original recipe)

YIELDServes 2

PREP TIME1 hour 30 minutes

COOK TIME10 minutes

INGREDIENTS

· 1 cup vanilla ice cream (can use a little more if you want)

· ¾ cup cornflakes cereal, crushed

· 1 teaspoon lightly packed light brown sugar

· 1/2 teaspoon ground cinnamon

· Pinch ground nutmeg

· Pinch fine salt 

· 2 tablespoons unsalted butter

· 1/4 teaspoon vanilla extract 

· Chocolate sauce and whipped cream, for serving (optional)

INSTRUCTIONS

1. Arrange a rack in the middle of the oven and heat the oven to 350ºF. Meanwhile, line 2 baking sheets with parchment paper. Scoop the vanilla ice cream into 2 balls (about 1/2 cup each) onto 1 of the prepared baking sheets. Freeze until firm, about 1 hour. Make the coating while the ice cream freezes.

2. Crush the cornflakes into crumbs. Place in a large bowl, add the lightly packed light brown sugar, ground cinnamon, ground nutmeg, and a pinch of salt, and stir until well combined. 

3. Melt unsalted butter. Add the butter and vanilla extract to the cereal mixture and toss to coat evenly. Transfer to the second baking sheet and spread into an even layer. Bake, stirring occasionally, until golden brown, about 10 minutes. Let cool completely, then transfer to a clean bowl.

4. Roll the ice cream balls in the cereal mixture to coat, then place back on the baking sheet. Freeze at least 30 minutes before serving with whipped cream and a drizzle of chocolate sauce if desired.

RECIPE NOTES

Make ahead: The ice cream balls can be prepared 1 to 2 days ahead of time. Serve straight from the freezer. 

Credit: Joe Lingeman