Faux-Fried Ice Cream

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   1. Add the softened ice cream to a large bowl and stir in the cinnamon. Cover with plastic wrap and freeze again until firm, at least 2 hours. Working quickly, scoop the ice cream into 8 even portions in the shape of balls. Place balls onto a wax paper-lined baking sheet. Put the baking sheet into the freezer and freeze until the ice cream balls are frozen solid again, at least another hour.

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   2. While the ice cream balls are in the freezer, make the faux-fried coating. Crush the cornflakes into coarse crumbs (I pulsed mine in a food processor, or you could add them to a plastic zip-lock bag and crush them with a rolling pin). Heat the oil in a large non-stick skillet over medium-high heat. Add the corn flake crumbs and saute, stirring constantly, until the crumbs become fragrant and slightly darkened in color, about 5 minutes. Remove from heat, add the honey and a pinch of salt. Stir well and set aside until ready to coat the ice cream balls. (The Corn Flakes mixture might clump together while it sits but it should be easy to break apart with a spoon or your hands.)

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   3. When the ice cream balls are solid, remove pan from the freezer. Wearing clean rubber gloves (like dish washing gloves) and working with one portion at a time, coat each in the crumbs, pressing the corn flakes into the ice cream ball to make sure they are well coated. Set the coated balls back on the pan or in bowls. You can serve them immediately or put them back in the freezer until ready to serve.

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   Drizzle with additional honey and/or chocolate syrup, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.