Faux Fried Ice Cream for #SundaySupper

Faux Fried Ice Cream

I’ve got a bone to pick, and it’s with winter.

I put away my heavy winter coat at the beginning of March in good faith. I was giving winter the benefit of the doubt. Okay, winter, you’ve been rough, I thought, but I trust you’re going to go away quietly. Not make a scene. Just head back to Siberia where you belong.

But winter is not going away quietly. It’s going out kicking up every wind and flurry and frosty morning on its way.

Faux Fried Ice Cream

So the Sunday Supper contributors and I are declaring war.

War on winter.

This Sunday, it’s all about spring time. Who cares that I’m still wearing my winter coat? Who cares that the trees are still bare? Spring is here!

I’m eating asparagus and salad and sprinkling fresh, bright green herbs on everything!

And most importantly, I’m eating ice cream. And liking it too!

Faux Fried Ice Cream

This fried ice cream is the easiest thing in the world, but it really takes this classic summer favorite to the next level.

You’re probably familiar with the fried ice cream served in Mexican restaurants. A crispy warm batter encasing cool, creamy ice cream and finished with a drizzle of honey. In other words, the best thing ever.

Remember that Cheater Pho Bo?

Yeah, apparently I like shortcuts in the kitchen, because this is Cheater Fried Ice Cream.

Faux Fried Ice Cream

This version nails the crunchy meets creamy texture of fried ice cream without having to worry about a melty, milky mess. It has graced the table of many a Mennonite potluck and is always a crowd pleaser.

The ingredients are simple. Ice cream and whipped topping are whisked together and spiced with cinnamon then covered in crispy, sugared corn flakes and frozen. It takes about 10 minutes to throw together and tastes just as special as the real thing.

I like to finish this dish with a drizzle of honey and a big fat “TAKE THAT WINTER!”

Check out all the other ways the Sunday Supper team is taking it to winter below the recipe!

Faux Fried Ice Cream for #SundaySupper
 
Prep time
Cook time
Total time
 
Serves: 16
Ingredients
  • 1 stick butter
  • 6 cups cornflakes, crushed
  • ¾ cup sugar
  • 2 quarts vanilla ice cream (8 cups), slightly softened
  • 1 8 oz. container whipped topping, thawed
  • 11/2 teaspoons cinnamon
  • honey, for serving
Instructions
  1. **Before you prepare this dish, you'll want to decide if this is a make ahead dish that you need to grab and go, or if you want the topping to be warm, like traditional fried ice cream. It's delicious both ways, it just depends on what you prefer. The warm topping requires that you be able to serve the dish immediately after the topping is cooked, so it requires a little more planning.
  2. For the ice cream base, combine the softened ice cream, whipped topping, and cinnamon in a large bowl. Use a stand mixer, hand beater, or blender to combine. Spread ice cream mixture evenly in a 9 x 13 inch pan and place in the freezer.
  3. For the topping: In a large skillet over medium heat, melt butter. Add cornflakes and sugar and fry for about 5 minutes, stirring occasionally. Remove from heat and set aside to cool.
  4. If you're freezing this ahead of time, layer the cornflake mixture on the ice cream as soon as it's cool then freeze for 2 hours or overnight.
  5. If you want the topping to be warm, wait to prepare the cornflake topping until 30 minutes before you're ready to serve, then pull the pan from the freezer, top with warm topping, and serve immediately.
  6. Either way, cut the dessert into squares and serve with honey or chocolate sauce.
  7. For a fancier presentation, scoop ice cream mixture into individual serving bowls or glasses then sprinkle with cornflake mixture.

 We’re celebrating Spring with Sunday Supper!

Green and Spring Dishes Menu Includes:

Breakfast

Apps, Bread, Salads, Soups and Dressings:

Main and Sides:

Desserts:

Beverages:

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