No Fry Deep Fried Ice Cream

5 from 1 vote

This No Fry Deep Fried Ice Cream features creamy vanilla ice cream coated in a crunchy cinnamon coating without the hassle of deep-frying.

Prep Time10

Cook Time5

Freezing Time30

Total Time45

Course: Dessert

Cuisine: Universal

Keyword: cornflakes, dessert, fried ice cream, gluten free, ice cream, no fry, oats, vegetarian

Servings:

Calories: 365kcal

1 quart vanilla ice cream (Use your favorite non-dairy ice cream substitute to make this recipe dairy-free and/or vegan)
1/4 cup unsalted butter (Use your favorite non-dairy butter substitute to make this recipe dairy-free and/or vegan)
2 cups cornflakes crushed into coarse crumbs with your hands (make sure the cornflakes you use are labelled "Gluten-Free" if you need this recipe to be gluten-free
1 cup rolled oats (Make sure to use oats that are labelled "Gluten-Free" if you need this recipe to be gluten-free)
1 Tablespoon brown sugar
1 teaspoon cinnamon
whipped cream, hot fudge, caramel sauce, and/or maraschino cherries to serve

Prepare a muffin pan by lining it with plastic wrap. Alternatively, line a baking pan with parchment paper. Set aside.
Using an ice cream scoop, scoop the ice cream into 6 round balls. Place the balls into the cups of the prepared muffin pan (or baking sheet). Freeze until firm.
When the ice cream balls are ready, melt the better in a large skillet. Add the crushed cornflakes, rolled oats, brown sugar, and cinnamon. Cook, stirring often until sizzling and beginning to brown, about 5 minutes. Transfer to a large plate or pie pan.
One at a time, roll the ice cream balls into the crumb coating. Serve immediately with fudge or caramel sauce, whipped cream, and/or a maraschino cherry if desired.
Any leftover crumb coating can be stored in the fridge for future use. Simply reheat in the microwave or a skillet, and use it to coat more ice cream balls, or simply sprinkle it over vanilla ice cream.