Fried ice cream has associations with both Asian and Mexican cuisine. This version has cornflakes, which is tied to the Mexican versions of fried ice cream. This recipe takes the pressure of the host of the party, as there is no last minute frying. Simply remove the ice cream balls from the freezer and place on your serving table.
Servings: Approximately 20
Total Time: 60 minutes, with freezing
Place parchment paper or waxed paper on a cookie sheet or platter that will fit into your freezer. Using a 1 1/2 T. sized cookie scoop, scoop out slightly softened ice cream and place on prepared cookie sheet (the scoops will not look like round balls at this point). Freeze until firm, about 30 min.
While you are waiting for the ice cream to freeze, place cornflakes in a food processor and process with blade until you have fine crumbs. Add sugar and cinnamon and pulse until combined. Add butter and mix until combined. Place crumb mixture in a bowl.
Take ice cream balls out of freezer and, working quickly, roll in crumb mixture until completely coated, forming the ice cream into more of a ball as you go. Replace on cookie sheet and freeze again.
Honey can be drizzled on top of ice cream balls and placed back in the freezer or you can drizzle honey on top just before serving. Ice cream balls may be made several days in advance.
1 cup cornflake crumbs (about 3 cups uncrushed cornflakes cereal)
1/3 cup sugar
1/3 cup butter, melted
3/4 teaspoon ground cinnamon
1/2 gallon butter pecan ice cream (pralines and cream or favorite ice cream may be substituted), softened
4 tablespoons honey