“Fried” Ice Cream
- Total Time: 1 hour 15 minutes
- Yield: Serves 6
Ingredients
Units Scale
- 1.5 quart carton vanilla ice cream
- 1/2 cup (1 stick) unsalted butter
- 1 cup brown sugar
- 3 cups Corn Chex
- 1 cup sweetened shredded coconut
Instructions
Shape the Ice Cream:
- Line a baking sheet with parchment paper. Using a large ice cream scoop, form 6 large balls of ice cream about the size of a softball and arrange on the tray. Re-shape by hand as needed. Place tray of ice cream in the freezer until firm, about 1 hour.
Prepare the "Shell":
- Add the Corn Chex and coconut to the bowl of a food processor. Pulse several times until they reach the texture of coarse breadcrumbs.
- In a medium saucepan, melt the butter. Stir in the brown sugar until dissolved.
- In a pie plate or wide bowl, combine the Chex/coconut mixture with the butter/sugar mixture.
- Remove the tray of ice cream balls from the freezer and roll each scoop of ice cream into the crust mixture, pressing gently to cover the ice cream thoroughly. Return the coated scoops of ice cream to the lined baking sheet and place in the freezer until ready to serve.
Notes
If you are waiting to serve for several hours or overnight: Once you have coated the ice cream with the "shell" mixture, return the tray of ice cream to the freezer until very firm, about 1 hour. Remove from the freezer, wrap each ball in a few layers of plastic wrap and seal in an airtight container. Return to freezer until ready to serve.
Find it online: https://kitchenjoyblog.com/fried-ice-cream-cinco-de-mayo-recipe/