Recipe: Not-Fried Fried Ice Cream

NOT-FRIED FRIED ICE CREAM

1 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