NEW ORLEANS —
Fried-Not Fried Ice Cream
6 cups corn flakes cereal
1/4 cup pecans, finely chopped
1/2 cup butter
2 1/4 tsp ground cinnamon
Vanilla ice cream, firm enough to shape but just soft enough to scoop.
mini chocolate chips
caramel sauce or honey
chocolate fudge sauce
Pour cornflakes and pecans into a gallon size resealable bag, seal bag and then use a rolling pin crush cornflakes to small bits.
Melt butter in a nonstick 10-inch fry pan over medium heat. Stir in crushed corn flakes and cinnamon and increase heat slightly.
Cook mixture, stirring constantly until golden brown and fragrant about 2 minutes.
Remove from heat, pour mixture in a shallow dish and allow to cool.
Remove ice cream from freezer, scoop out desired serving size and shape into a ball with clean hands.
Immediately drop shaped ice cream ball into corn flake mixture and roll to evenly coat, while pressing corn flake mixture around outer surface for a thicker coating.
Freeze for 10-15 minutes to re-solidify ice cream, keep frozen until ready to serve. Add toppings just before serving.
You could replace some of the corn flakes with sweetened shredded coconut or finely chopped pecans.
If you don't care about having uniformly shaped ice cream balls, then you can simply scoop out the ice cream and drop it into the toasted corn flake mixture without shaping.
You can also use other cereals that you might like. Fruity Pebbles are children’s favorite as an example.