Fried ice cream is one of those decadent, one-of-a-kind treats that makes me think of wearing the Carlos O’Kelley’s sombrero on your birthday. It’s not something I ever thought about making at home…
Until I thought about making it “unfried!” Since going gluten free, I have fallen in love with crisp rice cereal. I have a few favorite brands, and it seems the recipes you can use it in are endless.
These rolled ice cream spheres are covered in crushed crisp rice cereal, cinnamon and sugar and give off the perfect “fried” feel without any of the fat of frying them! Enjoy!
Unfried Ice Cream
Time: 5 minutes
Makes: 4 large scoops
1 c. crisp rice cereal
1 heaping tsp. cinnamon
3 heaping Tbsp. white sugar
4 large scoops (very frozen) vanilla ice cream
caramel or chocolate drizzle
Combine the cereal, cinnamon and sugar in a large ziplock bag. Crush the contents of the bag with your hands or a rolling pin. Pour the mixture into a small bowl. Scoop four round balls of very frozen vanilla ice cream. Roll the balls of ice cream in the cereal mixture. Place on a small tray and freeze. Remove when ready to serve and drizzle with caramel and/or chocolate syrup. I love dusting these with a bit of extra cinnamon, too!
If you’re really in a time crunch, keep some of the leftover cereal mixture in the fridge in a sealed container, so that it’s ready for the next time you want to make these.
I love this dessert because it feels so decadent – and complicated, but it’s not. I can easily whip this up alongside a twenty-minute weeknight dinner, which makes Taco Tuesdays a lot more fun!
Hope you enjoy these as much as we do!