Not-Fried "Fried" Ice Cream

SERVES: 8

CHILL TIME: 2 Hr

COOK TIME: 5 Min

Fried ice cream is an American classic, and our Not-Fried "Fried" Ice-Cream is just that, only with a twist. This recipe uses corn cereal and lots of cinnamon to give it that authentic at-the-state-fair taste!

What You'll Need

1 container vanilla ice cream (about 1 quart)
2 1/2 cups oven-toasted corn cereal, coarsely crushed
1 tablespoon butter, melted
2 tablespoons sugar
1 teaspoon ground cinnamon

What to Do

Preheat oven to 350 degrees F. Line 2 rimmed baking sheets with waxed paper. Coat another large rimmed baking sheet with cooking spray.
With a large spoon or an ice cream scoop, form 8 ice cream balls, each about 2-1/2 inches in diameter. Place on the lined baking sheet, then place in the freezer for about 1 hour.
In a medium bowl, combine the remaining ingredients; mix well and spread on the coated baking sheet. Bake 5 to 7 minutes, or until lightly browned and crisp. Remove to a shallow dish and allow to cool completely.
Remove the ice cream balls from the freezer and roll in the cereal mixture, coating on all sides. Place on the lined baking sheet and freeze 2 to 3 hours, or until the ice cream is firm; serve immediately, or cover and keep frozen until ready to serve.