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Fried Ice Cream

Joyce Fikri with the St. Louis Dairy Council shows us how to make "fried" ice cream. (WICS)

Joyce Fikri with the St. Louis Dairy Council shows us how to make "fried" ice cream.


Makes 3 servings

Ingredients

3 c. Of vanilla ice cream, divided

2 tbsp white granulated sugar

½ t. Ground cinnamon

Topping

1 tbsp butter

2 c. Cornflakes (crushed)

½ t. Ground cinnamon

Directions

1. Scoop the ice cream and shape each cup into a round ball. Place on a baking sheet or plate and put into the freezer for at least 3 hours.

2. Crush the cornflakes, sprinkle with cinnamon. Heat the butter in a small skillet over medium heat. Add the cornflakes and sauté for about 5 minutes or until the cornflakes are toasted.

3. In a small bowl combine the white sugar and remaining cinnamon.

4. Take the ice cream from the freezer, roll in the cinnamon sugar mixture, then coat with the toasted corn flakes.

5. Top with hot fudge, whipped cream, and cherry

6. Serve immediately and enjoy!


Nutrition facts: Calories: 270, total fat: 10 g, protein: 3.6 g, calcium: 16% daily value

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