Not Fried Fried Ice Cream Recipes

Steps:

• 1. Line a rimmed baking sheet with waxed paper. With a large spoon or ice cream scoop, form 8 ice cream balls, each about 2 1/2 inches in diameter. Place on baking sheet, then place in freezer for about an hour.
• 2. Preheat oven to 350-degrees.
• 3. Meanwhile coat another large rimmed baking sheet with nonstick cooking spray. In a medium bowl, combine the remaining ingredients; mix well then spread on the baking sheet. Bake for 5-7 minutes, or until lightly browned and crisp.
• 4. Place in a shallow bowl and allow to cool completely. Line another rimmed baking sheet pan with waxed paper.
• 5. Remove ice cream balls from freezer and roll in the cereal mixture, coating on all sides. Place on lined baking sheet and freeze for 2 to 3 hours, or until ice cream is very firm.
• 6. Serve immediately or cover and keep frozen until ready to use.
• 7. NOTE: If you would like this even lighter that it already is, reduced-fat ice cream or frozen yogurt will work just fine. The way the coating is done, the finished dessert still comes out as yummy as if it was deep-fried.

Steps:

• In a small bowl, combine the cornflake crumbs, sugar, butter and cinnamon; set aside 1/2 cup. Press remaining crumb mixture into a greased 9-in. springform pan. Spoon half of the ice cream over crust. Sprinkle with reserved crumb mixture; drizzle with 2 tablespoons honey. Cover and freeze for 2 hours. , Top with remaining ice cream. Cover and freeze for 8 hours or overnight. , Remove from the freezer 5 minutes before serving. Remove sides of pan; drizzle with remaining honey.

Steps:

• Mix first 4 ingredients in separate bowl.
• Melt butter in medium pot. When melted, add above ingredients and stir until brown sugar is dissolved. (Do not leave on too long or brown sugar will burn).
• Remove from heat and let mixture cool for several minutes.
• Put half the mixture in a 9x13 pan and press down with fingers to make a solid crust on the bottom.
• Add the ice cream evenly on top of the first layer of mixture.
• Add the rest of the mixture on top of the ice cream.
• Cover with tin foil and freeze for at least 1 hour. (2 hours is preferable).
• Remove and drizzle with chocolate or caramel sauce if desired.
• Enjoy!

Steps:

• Make 8 vanilla ice cream balls and freeze on wax-lined cookie sheet for about an hour.
• Mix remaining ingredients and spread on a cookie sheet to bake at 350°F until crisp and golden.
• (Cooking times will vary according to taste and oven temps.) Let cool.
• Roll ice cream balls in the cooled mixture and refreeze for 2 hours more.
• Serve with honey drizzled over each and enjoy!
• *See new note above recipe*.

Steps:

• Scoop ice cream into 8 - 1/2 cup sized balls. Place on baking sheet and freeze until firm, about 1 hour.
• In a shallow dish, combine cornflakes and cinnamon. In another dish, beat egg whites until foamy. Roll ice cream balls in egg whites, then in cornflakes, covering ice cream completely. Repeat if necessary. Freeze again until firm, 3 hours.
• In deep fryer or large, heavy saucepan, heat oil to 375 degrees F (190 degrees C).
• Using a basket or slotted spoon, fry ice cream balls 1 or 2 at a time, for 10 to 15 seconds, until golden. Drain quickly on paper towels and serve immediately.