Belfonte Faux Fried Ice Cream
If you’re craving restaurant-style fried ice cream at home sans the hassle of actually frying your dessert, this recipe is for you! A buttery, crispy coating made of crushed corn flakes stands in for the fryer and keeps your hands-on preparation time at a minimum. The result is a rich, creamy dessert reminiscent of the dairy treat served at your favorite Mexican restaurant.
6 scoops Belfonte Purely Premium Vanilla Bean Ice Cream
2 cups cornflakes
½ cup (1 stick) butter
2 tsp. cinnamon
3 Tbl. Sugar
Dish six generous scoops of Belfonte Purely Premium Vanilla Bean Ice Cream onto a baking sheet lined with parchment paper or a silicone liner. Be sure that your scoops are not touching, because you will want to have nice, uniform scoops for rolling individually in your ‘fried’ coating.
Allow individual scoops of Belfonte Purely Premium ice cream to firm up in the freezer while you make your ice cream coating.
Melt ½ cup butter in a skillet. Remove completely from heat once butter is melted.
Measure two cups of cornflakes into a high-powered blender or food processor. Add 2 tsp. cinnamon, 3 Tbl. Sugar and a pinch of salt to your blender and pulse until you have a coarse meal.
Add cornflake mixture to the melted butter in your skillet. Stir and allow to cool completely. Transfer to a shallow bowl.
Once your individual scoops of ice cream are firm and your coating is completely cooled, roll each individual ball in the ‘fried’ coating and adorn it with toppings of your choice.
For the best presentation and crunchiest coating, enjoy immediately.