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Corn Flaked Ice Cream Balls

Corn Flaked Ice Cream Balls

The following recipe and photography was provided by recipe developer and food photographer, Ashley Durand of Plate & Pen.

From pickles and Oreos to corn dogs and Twinkies, we’ve somehow figured out a way to fry just about anything, including frozen favorites like ice cream!

Corn Flaked Ice Cream Balls

Commonly found on Mexican restaurant menus, if you’ve ever had fried ice cream, you know that nothing compares to the contrast of the crunchy, warm exterior and creamy, cold center.

Making fried ice cream at home can get messy, so I’ve made the process easier, and a little better for you, by rolling frozen balls of ice cream in Heinen’s corn flake cereal, which creates the same flavor and texture we know and love without all of the effort and calories!

These are about to become your new favorite dessert.

Let’s roll!

Corn Flaked Ice Cream Balls

Corn Flaked Ice Cream Balls

Ingredients

  • Heinen's corn flake cereal
  • Ice cream of your choice
  • Dark chocolate syrup
  • 2 tsp. Heinen's ground cinnamon
  • 1/2 cup Heinen's butter, melted
  • Cherries, for topping

Instructions

  1. Pour half of a box of corn flake cereal into a sauté pan. Add the melted butter and cinnamon and sauté until golden brown, about 5 minutes. Set aside on a paper towel-lined plate to absorb the extra butter.
  2. Cool for about 30 minutes in the fridge.
  3. With clean hands, mold a few scoops of vanilla ice cream into a big ball.
  4. Quickly roll the ball into the plate of corn flakes. If there are empty spots on the ice cream, take handfuls of the flakes, crumble them in your hands and push them lightly onto the ice cream.
  5. Drizzle with chocolate syrup and top with a cherry! Enjoy immediately.

Corn Flaked Ice Cream Balls

Ashley Durand

By Ashley Durand

The standard chunk of Lorem Ipsum used since the 1500s is reproduced below for those interested. Sections 1.10.32 and 1.10.33 from "de Finibus Bonorum et Malorum" by Cicero are also reproduced in their exact original form, accompanied by English versions from the 1914 translation by H. Rackham.

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