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Not-Fried Ice Cream
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- #11603
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1 quart no-sugar-added light vanilla ice cream
2 1/2 cups oven-toasted Corn Chex cereal, coarsely crushed
1 tablespoon butter, melted
1 tablespoon granulated sugar
1 teaspoon ground cinnamon
nonstick cooking spray
directions
Line a large, rimmed baking sheet with waxed paper. With a large spoon or an ice cream scoop, form ice cream into solid balls, each about 2 1/2 inches in diameter. Place on a baking sheet, then place in freezer for 1 hour.
Meanwhile, prepare coating: Preheat oven to 350 degrees F.
In a medium bowl, combine crushed cereal, melted butter, sugar and cinnamon, mixing well. Coat another large, rimmed baking sheet with cooking spray. Spread cereal mixture on that baking sheet.
Bake for 5 to 7 minutes or until crisp and lightly browned. Transfer to a shallow dish. Let cool completely.
Put waxed paper on a clean baking sheet. Roll frozen ice cream balls in the cereal mixture, coating on all sides. Place on baking sheet and freeze for 2 to 3 hours or until firm.
Serve immediately or cover and keep frozen until ready to serve.
added by
Billi
nutrition data
Nutritional data has not been calculated yet.
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