![]() The cornflake mixture will cover about 8 standard scoop-size ice cream balls or 4 jumbo restaurant-size ice cream balls. You can make the ice cream scoops as big or as small as you like.Let them sit for 1-2 minutes, then top with whipped cream, chocolate or caramel sauce, a maraschino cherry, and sprinkles, and serve promptly. When ready to serve, remove them from the freezer and place each in a shallow bowl. Give it 20-30 minutes and roll them again in the cornflake mixture and place them back in the freezer. Roll the frozen ice cream balls in the cornflake mixture and place them back in the freezer.ĭon’t worry if the coated ice cream balls are not fully covered with the cornflake mixture. Let the mixture cool to room temperature. ![]() Remove from the heat and stir in the sugar. Cook for 2-3 minutes or until golden brown and crispy. Stir in the crushed cornflakes and cinnamon. Melt butter in a large skillet over medium heat. Now crush the cornflakes cereal by placing them in a large zipper bag and smashing them with a rolling pin. Place them into the freezer to get them solid again. Scoop ice cream balls onto a parchment-covered baking sheet with space between them. How to make no fry Fried Ice CreamĪlthough this recipe is very easy, it does require a little advanced preparation. For an over-the-top taste treat, garnish the fried ice cream with fresh whipped cream, chocolate sauce, caramel sauce, and maraschino cherries. ![]() With just a few easy steps, you can too can make this traditional Mexican dessert without all the mess that the deep frying makes. ![]() This no fry Fried Ice Cream is an easy delicious treat made with simple ingredients and absolutely no frying. ![]()
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