NOT-FRIED FRIED ICE CREAM1 quart no-sugar-added light vanilla ice cream
2 1/2 cups oven-toasted corn cereal (such as Corn Chex), coarsely crushed
1 tablespoon butter, melted
1 tablespoon granulated sugar
1 teaspoon ground cinnamon
Nonstick cooking spray
Line a large, rimmed baking sheet with waxed paper.
With a large spoon or an ice cream scoop, form ice cream into 8 solid balls, each about 2 1/2 inches in diameter. Place on baking sheet, then place in freezer for 1 hour.
MEANWHILE, PREPARE COATING: Preheat oven to 350 degrees F.
In a medium bowl, combine crushed cereal, melted butter, sugar and cinnamon; mix well.
Coat another large, rimmed baking sheet with cooking spray. Spread cereal mixture on that baking sheet.
Bake for 5 to 7 minutes or until crisp and lightly browned. Transfer to a shallow dish; let cool completely.
Put waxed paper on a clean baking sheet.
Roll frozen ice cream balls in the cereal mixture, coating on all sides. Place on baking sheet; freeze for 2 to 3 hours or until firm.
Serve immediately or cover and keep frozen until ready to serve.
Servings: 8
Adapted from source:
Mr. Food Every Day's a Holiday Diabetic Cooking by Art Ginsburg
